This timeless dish brings a taste of British culinary tradition to your table with its signature creamy, curry-spiced sauce. The original version, created for Queen Elizabeth II’s coronation luncheon, remains a beloved classic decades later.
The recipe balances mild curry flavors with tangy fruit and a rich, velvety mayo base. Cold poached chicken gets coated in this vibrant sauce, creating a dish that’s as perfect for summer picnics as it is for elegant buffets.
What makes this version special is its simplicity and adaptability. The sauce comes together in minutes, and you can adjust the curry powder to suit your taste. Serve it in sandwiches, on salads, or with rice for a complete meal.
The result is creamy, fragrant chicken with a subtle sweetness that keeps everyone coming back for more.
Ingredients for Coronation Chicken Recipe Delia Smith
Classic British flavors start with poached chicken and a creamy curry sauce. Simple, timeless, delicious.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Poached and cooled |
| Mayonnaise 🥛 | 1 cup | Full-fat for creaminess |
| Mild Curry Powder 🌶️ | 2 tbsp | Adjust to taste preference |
| Mango Chutney 🥭 | ½ cup | Chopped if large pieces |
| Dried Apricots 🍑 | ¼ cup | Finely chopped |
| Sultanas 🍇 | ¼ cup | Or golden raisins |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed preferred |
| Worcestershire Sauce 🍶 | 1 tsp | Vegan version if needed |
| Heavy Cream 🥛 | ¼ cup | Lightens the sauce |
| Salt 🧂 | ½ tsp | To taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Fresh Cilantro 🌿 | 2 tbsp | Chopped for garnish |
| Lettuce Leaves 🥬 | 8 pieces | For serving |
The chicken needs to be cold before mixing—poach it the day before if you’re planning ahead (makes for better flavor absorption). Costco has great boneless, skinless breasts in bulk. For the curry powder, Rajah or Chief brands give that authentic British taste. Mango chutney is key—look for Patak’s at World Market or the international aisle. Fresh cilantro adds brightness, but it’s fine to skip if you’re one of those people who thinks it tastes like soap.
No mango chutney? Major Grey’s works in a pinch, or mix apricot jam with a little vinegar. Sultanas can be swapped for regular raisins or dried cranberries. If you want it lighter, Greek yogurt instead of mayo works (but the flavor changes a bit). The Worcestershire sauce adds depth—soy sauce is a decent substitute if you’re avoiding anchovies. Fresh ginger minced in would be a great addition if you’re feeling fancy.
The sauce keeps well in the fridge for up to 3 days—perfect for meal prep. Store the chicken separately and mix just before serving. Leftovers make amazing sandwiches or wraps. Freezes beautifully for up to 3 months if you want to make a big batch.
Why You’ll Love This Recipe
- One Pan Wonder: I just toss the chicken with mayo, curry powder, and chutney—no fancy techniques, just mix and serve.
- Flavor Explosion: That sweet mango chutney with the gentle heat of curry? Ridiculously good with the tender chicken.
- Party Ready: I serve it cold in sandwiches or warm with rice—works for picnics, lunches, or a quick dinner.
- Budget Stretcher: Boneless chicken breasts go a long way, and dried apricots add a fancy touch without the cost.
Step-by-Step Instructions for Coronation Chicken
This classic method delivers the perfect balance of creamy, spiced, and slightly sweet flavors every time.
Step 1: Poach and Shred the Chicken
Gently simmer the 1.5 lb boneless skinless chicken breasts in salted water for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink in the center. Don’t let the water boil vigorously—this can make the chicken tough.
Once cooked, transfer the chicken to a cutting board and let it cool completely. When cool enough to handle, shred it into bite-sized strips using two forks. The chicken should pull apart easily when properly cooked. Set aside while you prepare the sauce.
Step 2: Prepare the Fruit and Aromatics
Finely chop the 0.25 cup dried apricots and 0.25 cup sultanas so they distribute evenly throughout the dish. If your 0.5 cup mango chutney contains large pieces, chop those as well for a consistent texture.
In a large bowl, combine the 2 tbsp mild curry powder, 1 tsp Worcestershire sauce, 2 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. This forms the flavor base that will transform the simple ingredients into something extraordinary.
Step 3: Create the Coronation Sauce
In the same large bowl with your spice mixture, add the 1 cup mayonnaise and 0.25 cup heavy cream. Whisk until completely smooth and well combined. The cream lightens the sauce, while the mayonnaise provides that classic rich texture.
Fold in the prepared mango chutney, chopped dried apricots, and sultanas until evenly distributed. Taste and adjust seasoning if needed, though the chutney and curry powder should provide plenty of flavor. The sauce should be thick but still pourable.
Step 4: Combine and Chill for Flavor Development
Add the shredded chicken to the sauce and gently fold everything together until the chicken is thoroughly coated. The sauce should cling beautifully to each piece without being soupy. Be gentle to avoid breaking up the chicken too much.
Cover the bowl and refrigerate for at least 1 hour (I prefer 2 hours if possible). This chilling time allows the flavors to meld together and the chicken to absorb all that wonderful curry-spiced goodness. The dish can be made up to a day ahead, which actually improves the taste.
Step 5: Serve on Fresh Lettuce with Cilantro
Spoon the coronation chicken onto the 8 pieces lettuce leaves for an elegant presentation. The crisp lettuce provides a perfect contrast to the creamy chicken. Garnish with the 2 tbsp fresh cilantro for a pop of color and freshness.
Serve immediately while still chilled. Each bite should deliver the perfect balance of creamy sauce, tender chicken, sweet-tart fruit, and aromatic curry spices. This dish tastes even better the next day, making it ideal for picnics or buffets.
Pro Tips For Making Coronation Chicken Recipe Delia Smith
- Poach the Chicken: Simmer the chicken breasts in lightly salted water with a bay leaf for 12-15 minutes—this keeps them juicy and stops them drying out, which I learned the hard way after overcooking them in the oven once.
- Toast the Curry Powder: Heat the mild curry powder in a dry pan for 30 seconds before mixing it into the mayo; it wakes up the spices and gives the sauce a deeper flavor.
- Chop Apricots Small: Finely dice the dried apricots (about ¼-inch pieces) so they distribute evenly and don’t overpower the creamy sauce with chewy chunks.
- Use Full-Fat Mayo: Skip the light mayo—full-fat holds up better to the curry and chutney, and the dish tastes richer, which my taste-testers always notice.
Make-Ahead Tips for This coronation chicken recipe delia smith
Prep the Chicken Ahead
Poach and shred the 1.5 lb boneless skinless chicken breasts up to 2 days before assembling. Store it in an airtight container in the fridge. This saves time and lets the chicken absorb more flavor.
Make the Sauce Early
The sauce can be prepared 1 day in advance and refrigerated. In fact, I find the flavors deepen overnight. Just whisk it again before combining with the chicken to restore its creamy texture.
Chill Before Serving
After mixing the chicken and sauce, refrigerate for at least 1 hour. This chilling time is crucial for the flavors to meld together. I prefer 2 hours for the best results. 💡
Portion for Convenience
Divide the dish into individual servings in airtight containers for easy grab-and-go lunches. It keeps well in the fridge for up to 3 days, making it perfect for meal prep.
Freeze for Later
This dish freezes beautifully for up to 3 months. Store in freezer-safe containers or bags, leaving 1 inch of headspace for expansion. Thaw overnight in the fridge before serving.
Revive Before Serving
If the sauce thickens too much in the fridge, stir in 1-2 tbsp heavy cream to restore its creamy consistency. This brings it back to the perfect texture without diluting the flavor. 💛
Nutrition Facts
Frequently Asked Questions
Can I use leftover roast chicken instead of poaching?
Use 2 cups of cooked, shredded chicken. Just ensure it’s completely cooled before mixing with the sauce to prevent curdling.
How do I make it less sweet?
Reduce the mango chutney to 1/4 cup and add an extra 1 tsp of curry powder. This balances the sweetness with more spice.
Can I make this dish spicier?
Swap mild curry powder for hot, or add 1/2 tsp cayenne pepper to the sauce. Taste and adjust to your preferred heat level.
What can I serve with it besides lettuce?
Try it in warm tortillas, on toasted bread, or over a bed of rice. It also works well stuffed into vol-au-vent cases.
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