Coronation Chicken Recipe

A chicken salad fit for a Queen.

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
Learn about Serious Eats' Editorial Process
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

Prep 10 mins
Cook 15 mins
Active 20 mins
Total 25 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 whole lemon

  • 2 scallions, thinly sliced

  • Kosher salt and freshly ground black pepper

  • 1/4 cup toasted slivered almonds (optional)

  • 1 head Bibb lettuce

Directions

  1. 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.

  2. 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.

Read More

Nutrition Facts (per serving)
348Calories
22gFat
7gCarbs
32gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories348
% Daily Value*
Total Fat 22g28%
Saturated Fat 6g28%
Cholesterol 152mg51%
Sodium 501mg22%
Total Carbohydrate 7g3%
Dietary Fiber 1g4%
Total Sugars 3g
Protein 32g
Vitamin C 4mg18%
Calcium 57mg4%
Iron 2mg13%
Potassium 559mg12%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes