Coronation Chicken (2024)

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By Nicky Corbishley

• ▢ 7 tbsp (105ml) mayonnaise
• ▢ 3 tbsp Greek yogurt or crème fraiche for a creamier taste
• ▢ 1 ½ tsp madras curry powder
• ▢ ⅛ tsp ground cinnamon
• ▢ ⅛ tsp salt
• ▢ ⅛ tsp white pepper
• ▢ 3 tbsp mango chutney
• ▢ 2 tbsp sultanas
• ▢ 3 dried apricots finely chopped
• ▢ 500 g (1.1 lbs) cooked chicken breast roughly chopped
• ▢ 1 tbsp toasted almond flakes

• In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, cinnamon, salt, pepper, mango chutney, sultanas, and apricots until combined.

  7 tbsp (105ml) mayonnaise, 3 tbsp Greek yogurt, 1 ½ tsp madras curry powder, 1/8 tsp ground cinnamon, 1/8 tsp salt, 1/8 tsp white pepper, 3 tbsp mango chutney, 2 tbsp sultanas, 3 dried apricots

• Add in the chopped chicken and stir to coat the chicken.

  500 g (1.1 lbs) cooked chicken breast

• Place in a serving bowl and top with flaked almonds, then serve as part of a salad or in a sandwich.

  1 tbsp toasted almond flakes

Can I make it ahead?

Yes, so long as your cooked chicken still has a good use-by date, this should keep well, covered in the refrigerator for 2 days.

Can I freeze it?

No I don’t recommend freezing it. It’s likely that the sauce will release water upon defrosting and may split.

Ingredient swaps

• Swap out the Greek yogurt for regular, natural yogurt.
• Add in seeds – such as pumpkin or sunflower seeds, or pine nuts.
• Use low fat mayo (and low fat yogurt) if you’re looking for a lighter option.
• Use spicy curry powder if you want the Coronation chicken to be hotter.

How to scale up and scale down this recipe

Scale the recipe up or down, sticking to the same ingredient rations.

Nutritional information is per serving (serves 6).