Coronation Chicken Recipe

A chicken salad fit for a Queen.

Updated August 19, 2024

Curried chicken salad on a bed of Bibb lettuce. — Serious Eats / Sydney Oland

Why It Works

Mayo, Greek yogurt, and cream combine for a rich base.
Apricot preserves add a hint of sweetness.
Optional slivered almonds provide a little crunch.

This mixture of cooked chicken and creamy curry-flavored dressing is often served on a bed of salad greens or in sandwiches. The strong curry flavor combined with the sweet and creamy dressing is thought to represent the hearty traditional flavors of England along with the popular spicy flavors of Indian foods found throughout the UK.

The credit for the invention of coronation chicken is most often given to the Cordon Bleu School of Cookery in London, and was created to commemorate the coronation of Queen Elizabeth II in 1953. The dish regained some popularity when Elizabeth celebrated her Diamond Jubilee in 2012. Although this recipe serves the chicken on some tender lettuce, it makes a fantastic filling for sandwiches—ideally some hearty sourdough.

This dish is fantastic for a picnic, in tea sandwiches alongside some strong tea, or as a meal-sized salad. If you're looking for something to serve alongside it other than a pot of tea, consider a rosé, or a white wine that has just a hint of sweetness.

September 2012

Recipe Details

Coronation Chicken Recipe

Active 20 mins

Total 30 mins

Serves 4 servings

Cook Mode (Keep screen awake)

Ingredients

1 1/2 cups chicken stock
1 pound boneless skinless chicken thighs (about 3 large thighs)
1/4 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon heavy cream
1 teaspoon apricot preserves
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon juice from 1 lemon
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup toasted slivered almonds (optional)
1 head Bibb lettuce

Directions

Combine chicken stock and thighs in a medium saucepan and bring to a bare simmer over medium-high heat. Cook until thighs register 165°F (74°C) on an instant-read thermometer, about 6 minutes after achieving a simmer. Remove from heat. Allow chicken to cool in the stock and when cool enough to handle, remove chicken and chop into 1/2 inch pieces and set aside. Reserve strained stock for another use.
In a large bowl, combine mayonnaise, Greek yogurt, cream, apricot preserves, curry powder, turmeric, lemon juice, and scallions then mix until all ingredients are evenly incorporated. Season to taste with salt and pepper. Toss chicken in sauce until all of it is coated, then add optional almonds. Divide lettuce between 4 plates then top with chicken and serve.

Special Equipment

Medium saucepan, instant-read thermometer

Make-Ahead and Storage

You can make this ahead and keep it in your fridge overnight—or even for up to 3 days without much damage.

Nutrition Facts (per serving)
313	Calories
24g	Fat
4g	Carbs
23g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	313
% Daily Value*
Total Fat 24g	30%
Saturated Fat 6g	30%
Cholesterol 120mg	40%
Sodium 487mg	21%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 23g
Vitamin C 3mg	17%
Calcium 52mg	4%
Iron 2mg	10%
Potassium 380mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.