Coronation chicken
Try the perfect coronation chicken recipe with tender, poached chicken infused with a creamy, mildly spiced marinade. Sweet and savoury flavours combine with a hint of warmth, while toasted almonds on top add a satisfying crunch. Served on crisp green salad leaves, it makes an irresistible meal with a touch of royal elegance.
Ingredients
Chicken
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3
Chicken breasts (around 600-700 g)
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1 tsp
Salt
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Marinade
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80 g
Mayonnaise
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70 g
Arla® Skyr Creamy 450g
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2 - 3 tsp
Mild curry powder
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½ tsp
Ground turmeric
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60 g
Mango chutney
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¾ tsp
Ground cinnamon
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½
Lemon, juice
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40 g
Raisins
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Salt to taste
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Freshly ground black pepper
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To serve
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20 g
Almond flakes, toasted
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1
Large romaine lettuce or lamb’s lettuce
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Instructions
Chicken
Marinade
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Let the chicken rest in the marinade for 2-4 hours to allow the spices, yogurt, and chutney to fully infuse the meat. This resting time softens the flavours and creates a more rounded, harmonious taste. You can also marinate it overnight, but avoid going much beyond 12 hours, as the yogurt and lemon can soften the chicken too much.
Serve the chicken slightly chilled, but not straight from the fridge. Bringing it to slightly cooler-than-room-temperature makes the flavours more noticeable and aromatic, enhancing the eating experience without changing the overall taste or texture.
The type of mango chutney you use can subtly influence the flavour of the coronation chicken. Opt for a chutney that is smooth and balanced in sweetness, rather than one that is too chunky or overly spiced, so it blends evenly into the marinade. A mild, fruity chutney enhances the curry and yogurt without overpowering the other flavours, creating a creamy, well-rounded meal.
FAQ: Questions about coronation chicken
Looking to perfect your coronation chicken? Our FAQ section provides all the answers you need to make the most delightful dinner.
What is coronation chicken?
Coronation chicken is a British classic, originally made for Queen Elizabeth II’s coronation in 1953. It consists of cold, poached chicken in a creamy, mildly spiced curry marinade made with mayonnaise, Greek yogurt, curry powder, mango chutney, turmeric, and cinnamon, balancing sweet, tangy, and warm flavours. It is usually served on lettuce and is perfect for salads, sandwiches, or buffets.
Can I use pre-cooked or rotisserie chicken for coronation chicken?
Yes, you can use the same amount of pre-cooked or rotisserie chicken as the uncooked amount in the recipe. Remove the skin and bones, then mix with the marinade, following the recipe as usual. This saves time and puts leftover chicken to use.
Can I make coronation chicken ahead of time?
Yes, you can poach and cube the chicken up to 2 days ahead and prepare the marinade. Store both separately in the fridge, but remember to mix them in good time before serving to allow flavours to develop. Keep the lettuce and almonds separate until serving to preserve freshness and crunch.
How should I store coronation chicken?
Store coronation chicken in an airtight container in the fridge without lettuce or almonds. Freshly cooked, it lasts up to 3 days. If you are using pre-cooked chicken, adjust the storage time accordingly. Since it is traditionally eaten cold or chilled, you simply serve it when ready without needing to reheat anything.
Can you freeze coronation chicken?
No, it is not a good idea to freeze coronation chicken because of the marinade. Freezing causes the mayonnaise and Greek yogurt to separate, resulting in a watery marinade. If the marinade gets watery, the chicken can become mushy, and both the raisins and mango chutney may alter the flavour. Only plain poached chicken can be frozen for up to 1 month. Thaw in the fridge and mix with fresh marinade before serving.
Nutritional values per serving
Energy:
325 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 4.4 g |
| Protein | 31.7 % | 25.3 g |
| Fat | 49.3 % | 18.1 g |
| Carbohydrates | 19 % | 15.2 g |
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Easy coronation chicken
Coronation chicken adds a touch of royal elegance to any table. The classic dish presents juicy poached chicken in a creamy marinade with curry, yogurt, and mayonnaise, which envelops each piece in gentle warmth and subtle richness. The marinade also provides sweetness from mango chutney, tang from lemon juice, and juicy bursts of raisins. It is sprinkled with toasted almonds and served on a bed of crisp green salad leaves. The combination is vibrant and refreshing, with each element complementing the others to create a balanced and satisfying experience.
Poached chicken in a creamy, mildly spiced curry marinade
The chicken is tender and juicy, each piece perfectly coated in the creamy marinade. The spices infuse the meat and gently unfold on the palate, adding warmth and depth without overpowering it. Turmeric and curry powder make for a soft, rounded spice, while cinnamon adds a subtle sweetness that lingers in the background. Balanced by the tang of Greek yogurt and lemon, and softened by the richness of mayonnaise, the marinade feels smooth and well-integrated. The result is a marinade that enhances the chicken rather than masking it, creating a refined and comforting flavour.
Delicate sweetness from mango chutney and raisins
Sweetness and brightness are at play throughout the coronation chicken. The mango chutney adds a mellow, fruity depth that contrasts beautifully with the tang of lemon juice, while raisins punctuate the dish with little bursts of natural sweetness that surprise the palate. It all ties the spices together and gives the dish its characteristic richness, lifting it and balancing the creamy, spiced marinade and tender chicken. Together, these elements make each bite lively and layered, a satisfying interplay of textures and flavours.
A British delight with royal history
Coronation Chicken was created in 1953 by Rosemary Hume and Constance Spry of Le Cordon Bleu London for Queen Elizabeth II’s coronation luncheon. Originally called Poulet Reine Elizabeth, it combined poached chicken with a creamy curry marinade and apricot puree, designed to be served cold to hundreds of guests.
The dish quickly became a British classic, celebrated for its tender chicken, gentle spices, and subtle sweetness. Today, it remains a versatile, elegant recipe that brings a touch of royal tradition to any table.
What to eat with coronation chicken?
Coronation chicken is a celebration of flavours, so it deserves companions that complement and elevate it. It is delicious as a filling in sandwiches as well as on its own with salad or bread on the side.
Pair it with fresh, vibrant salads like this crisp Greek salad or a nutty quinoa avocado salad with blueberries, or add a touch of comfort with light, aromatic rice in a colourful rice salad. A classic side is soft, flavourful bread, and you can try our recipe for Indian naan or an olive focaccia with white cheese – both invite you to scoop, savour, and enjoy every last bit of the chicken's marinade.
Explore your own variations
Coronation chicken is easy to adapt. Swap raisins for dried apricots or cranberries, add diced celery or red pepper for crunch, and replace almonds with cashews or walnuts. Adjust the heat with more curry powder, a pinch of cayenne, finely chopped fresh chilli, or a spicier mango chutney.
For the creamy base, try strained plain yogurt, blended cottage cheese, labneh thinned with lemon juice, or tofu. Mango chutney can be replaced with apricot jam, sweet chilli jam, apricot or lime-chilli chutney, or a honey-lemon mix. Just remember to adjust the spices and sweetness.
Add fresh elements for brightness. Diced Granny Smith or Honeycrisp apples, spring onions, or 2-3 tablespoons of chopped herbs, for example, fresh coriander, parsley, dill, tarragon, or mint. Mix half with the marinade and sprinkle the rest on top with the almonds to keep the dish creamy, spiced, and fresh.
