Mary Berry Recipes

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My dears, let me take you back to a truly historic moment in British culinary history with this utterly delightful Coronation Chicken. Created for Queen Elizabeth II's coronation luncheon in 1953, it quickly became a national favourite, and for very good reason! It's a dish that evokes memories of garden parties, elegant buffets, and wonderfully satisfying lunches. While many variations exist, my recipe aims for that classic balance of creamy richness and a gentle, aromatic spice that truly sings on the palate. It's a testament to how simple ingredients, when treated with a little love and attention, can create something truly special.

This isn't just any chicken salad; it's a dish with a story, a touch of royal flair, and a flavour profile that's both comforting and exciting. The beauty of Coronation Chicken lies in its versatility. Serve it in delicate sandwiches for an afternoon tea, pile it high on a crisp lettuce leaf for a light lunch, or offer it as part of a grand buffet spread. It always receives admiring glances and satisfied smiles. The key, as with all good cooking, is to use the freshest ingredients and to balance the flavours just so.

I've refined this recipe over the years to ensure it delivers that authentic, much-loved taste every time. It’s wonderfully simple to prepare, making it a perfect choice for entertaining or for a delicious family meal. So, let’s gather our ingredients and create a dish that is not only a joy to eat but also a nod to a cherished piece of British heritage. You’ll find it’s a real family favourite, I promise you!

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Why You'll Love This Recipe

It's incredibly versatile, perfect for sandwiches, salads, or as a main dish.
The balance of creamy mayonnaise, mild curry, and sweet fruit creates a harmonious flavour profile.
Can be prepared ahead of time, making it ideal for entertaining or meal prep.

Ingredients

500g cooked chicken breast, shredded or diced
4 tbsp good quality mayonnaise
2 tbsp plain Greek yogurt or crème fraîche (optional, for lightness)
1-2 tbsp mild curry powder (adjust to taste)
1 tbsp mango chutney, finely chopped
1 tbsp dried apricots, finely chopped
1 tbsp flaked almonds, toasted (plus extra for garnish)
1 tbsp fresh coriander, chopped (plus extra for garnish)
Juice of half a lemon
Salt and freshly ground black pepper to taste

Equipment Needed

Large mixing bowl • Sharp knife • Chopping board • Measuring spoons • Rubber spatula or wooden spoon

Step-by-Step Instructions

First, we must ensure our chicken is perfectly cooked and cooled. You can poach chicken breasts gently until cooked through, or use leftover roasted chicken. Once cooled, shred or dice the chicken into lovely bite-sized pieces. We want a pleasing texture, not too fine.
In a large mixing bowl, combine the mayonnaise, Greek yogurt (if using), curry powder, mango chutney, and finely chopped dried apricots. Stir this together until all the ingredients are beautifully incorporated and the sauce is smooth and creamy. Give it a little taste – you might wish to add a touch more curry powder if you prefer a bolder flavour, but remember, we're aiming for mild and aromatic, not fiery!
Now, gently fold the prepared chicken into the creamy curry mixture. Ensure every piece of chicken is thoroughly coated. This is where the magic truly happens, bringing all those wonderful flavours together.
Add the toasted flaked almonds and chopped fresh coriander. A squeeze of fresh lemon juice will brighten the whole dish beautifully. Season generously with salt and freshly ground black pepper. Taste again and adjust any seasonings as necessary. We want it just right, don't we?
Cover the bowl and refrigerate for at least 30 minutes, or even better, for a few hours. This allows the flavours to meld and deepen, resulting in a far more delicious Coronation Chicken. Chilling also ensures it's wonderfully refreshing when served.
Before serving, give it a final stir and a sprinkle of extra toasted flaked almonds and fresh coriander for that professional, inviting finish. Serve it proudly!
For an extra touch, you might like to serve it with a crisp green salad, a scattering of pomegranate seeds, or even a few extra mango chutney dollops on the side.

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Perfect Substitutions

Chicken: Cooked turkey or even chickpeas (for a vegetarian option) can be used, though the flavour profile will change slightly.
Mayonnaise: For a lighter version, use all Greek yogurt instead of mayonnaise, or a low-fat mayonnaise.
Curry powder: Adjust the strength. Madras curry powder offers more heat, while a Korma powder is even milder.
Dried apricots: Raisins or sultanas can be used as a sweet alternative.
Flaked almonds: Cashews or pistachios can provide a different nutty crunch.

Serving Suggestions

This exquisite Coronation Chicken is wonderfully versatile! Serve it nestled in soft brioche buns for a delightful lunch, or as a filling for classic sandwiches with crusts removed for a true British tea experience. It's also magnificent piled high on a bed of crisp lettuce leaves, perhaps alongside a simple green salad with a light vinaigrette. For a more substantial meal, consider serving it with fluffy basmati rice or warm jacket potatoes. And for a buffet? It's an absolute must, perhaps with some crusty bread for dipping. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Creamy Tarragon Chicken.

How to Store \u0026 Reheat

Coronation Chicken is a splendid make-ahead dish. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Because it contains mayonnaise and chicken, it is best enjoyed cold and is not suitable for reheating. Always ensure it's kept chilled, especially if serving at a buffet, and don't leave it out at room temperature for too long. For the best flavour and texture, bring it out of the fridge about 15 minutes before serving to allow it to lose its chill slightly.

Mary's Secrets to Success

My top secret for sheer perfection in Coronation Chicken is twofold: firstly, ensure your chicken is beautifully tender and moist – dry chicken will spoil the dish. Secondly, allow the finished mixture to chill in the refrigerator for at least an hour, or even better, overnight. This resting time allows all those lovely, aromatic flavours to properly meld and deepen, transforming it from simply delicious to truly magnificent. And always, always use a good quality mayonnaise; it makes all the difference!

Frequently Asked Questions

Can I make Coronation Chicken less spicy?

Absolutely, my dear! The beauty of this recipe is its adaptability. Simply start with just one teaspoon of mild curry powder and taste. You can always add a little more, but you can't take it away! Using a very mild curry powder blend will also ensure a gentle warmth rather than a fiery kick.

What's the best way to cook the chicken for this recipe?

For truly tender chicken, I recommend poaching chicken breasts. Place them in a saucepan, cover with cold water or chicken stock, bring to a gentle simmer, then turn off the heat, cover, and let them sit for about 15-20 minutes until cooked through. This keeps them wonderfully moist. Of course, leftover roast chicken works an absolute treat too!

Can I add other ingredients to my Coronation Chicken?

Oh, certainly! While my recipe is a classic, you can certainly add a personal touch. A few finely diced celery stalks can add a lovely crunch, or perhaps some thinly sliced spring onions for a gentle oniony note. Some people enjoy a touch of grated apple for extra sweetness and texture. Just don't go overboard, we want the main flavours to shine!

How long does Coronation Chicken keep in the fridge?

Provided it's stored promptly in an airtight container in the refrigerator, it will keep beautifully for 2 to 3 days. It's actually one of those dishes that often tastes even better the next day, as the flavours have more time to mingle and develop. Just remember, it's best served cold and should not be reheated.

Is this suitable for freezing?

Unfortunately, no, my dear. Due to the mayonnaise and the creamy sauce, Coronation Chicken does not freeze well. The texture can become rather unpleasant and separate upon thawing. It's truly a dish best made fresh and enjoyed within a few days from the refrigerator.