Updated 30 September 2026
Coronation chicken is one of the great British sandwich fillings: tender chicken in a creamy, gently spiced dressing with a little sweetness from mango chutney. It was created for the Queen's coronation lunch in 1953, and it has been on picnic tables and in sandwich shops ever since. This coronation chicken recipe uses poached chicken breast, so the meat stays soft and juicy, and it takes about 30 minutes plus cooling.
Quick answer: serves 4–6 · prep 15 minutes · cook 15 minutes · cool 30 minutes · 500g chicken breast.
Ingredients
For the chicken:
- 500g chicken breast (about 3 breasts, from a Chicken Breast 1kg pack)
- 1 bay leaf, a few peppercorns and a slice of onion
- A pinch of salt
For the coronation dressing:
- 1 tbsp vegetable oil
- 1 small onion, very finely chopped
- 1½ tbsp mild curry paste (we use Geeta's Gluten Free Mild Korma Curry Paste) or 2 tsp mild curry powder
- 150g mayonnaise
- 100g Greek yoghurt or crème fraîche
- 2 tbsp mango chutney, with any large pieces chopped
- 1 tsp lemon juice
- 2 tbsp sultanas or chopped dried apricots
- 2 tbsp toasted flaked almonds
- A small handful of fresh coriander, chopped (optional)
- Salt and black pepper
How to make coronation chicken
- Poach the chicken. Put the breasts in a pan in a single layer and cover them with cold water. Add the bay leaf, peppercorns, onion slice and a pinch of salt. Bring slowly to a gentle simmer, then turn the heat right down so the water barely trembles and cook for 12–15 minutes, depending on thickness.
- Check it is cooked. Cut into the thickest breast: the meat should be white all the way through with no pink, and the juices clear. The Food Standards Agency advises cooking chicken until it is steaming hot throughout with no pink meat.
- Cool it. Lift the chicken out and leave it to cool, then chill it for at least 30 minutes. Cold chicken shreds and coats better, and you must never mix warm chicken into mayonnaise.
- Cook the spice base. While the chicken cools, heat the oil in a small pan and soften the chopped onion gently for 5 minutes. Stir in the curry paste or powder and cook for another minute until it smells fragrant. Let it cool completely. Cooking the spice takes away any raw, dusty flavour, which is the difference between a good coronation chicken and a flat one.
- Make the dressing. In a large bowl, mix the mayonnaise, yoghurt, mango chutney, lemon juice and the cooled spiced onion. Taste and season.
- Mix. Shred or dice the chicken into bite-sized pieces and fold it through the dressing with the sultanas. Scatter over the almonds and coriander just before serving, so they stay crisp.
The best chicken for coronation chicken
Poached chicken breast gives you soft, clean-tasting meat that soaks up the dressing. Our Chicken Breast 1kg is £8.99, which makes a double batch. You can also use leftover roast chicken, or Diced Chicken Breast 1kg (£12.99) poached for 8–10 minutes. If you are making a big batch for a party, Misshaped Diced Chicken Breast 2kg (Previously Frozen) (£7.99) is the same chicken breast in irregular pieces, and it tastes exactly the same once dressed.
How to serve coronation chicken
- Coronation chicken sandwiches: on soft white or malted bread with crisp lettuce. Butter the bread first to stop the filling soaking in.
- Jacket potatoes: spoon it over a hot baked potato with a green salad.
- Salad: with little gem lettuce, cucumber and toasted almonds.
- Wraps and picnics: in a tortilla with shredded lettuce and a spoonful of extra mango chutney.
- Rice salad: the original 1953 version was served with a rice, pea and herb salad.
Tips and variations
- Make it lighter: swap half the mayonnaise for more Greek yoghurt.
- Make it spicier: use a medium curry paste such as Geeta's Gluten Free Tikka Curry Paste, or add a pinch of chilli flakes.
- Make it fruitier: add chopped apricots, grapes or a diced apple.
- Do not overdress: you want the chicken coated, not swimming. Add the dressing gradually.
Storing coronation chicken
Keep coronation chicken covered in the fridge and eat it within two days. Do not leave it out at room temperature for more than a couple of hours, which matters at picnics and buffets: keep it in a cool bag. It is not suitable for freezing once mixed, because the mayonnaise splits, but you can freeze the poached chicken on its own for up to two months.
For more chicken recipes, try our easy chicken curry with chicken breast, or see the whole chicken range.
Coronation chicken FAQs
What is coronation chicken made of?
Cooked chicken in a dressing of mayonnaise and yoghurt or cream, flavoured with mild curry spices and mango chutney, often with sultanas or apricots and flaked almonds.
Is coronation chicken spicy?
No. A classic coronation chicken is mild and gently spiced, with a sweetness from the chutney. Use a hotter curry paste if you want more heat.
What is the best chicken for coronation chicken?
Poached chicken breast, cooled and shredded, gives the softest texture. Leftover roast chicken works well too.
How long does coronation chicken keep in the fridge?
Up to two days, covered, in the fridge. Do not freeze it once the dressing is mixed in.
Why was it called coronation chicken?
It was created for the coronation of Queen Elizabeth II in 1953, as part of the lunch served to guests. It has been a British favourite ever since.