Coronation chicken was invented by writer Constance Spry and the founder of Le Cordon Bleu cookery school Rosemary Hume when they were preparing the banquet for the Coronation of Queen Elizabeth II in 1953. The recipe is actually very easy and it can be prepared in less than 10 minutes. The original dish was made with chicken meat and a curried mayonnaise dressing.

Easy Coronation chicken recipe

BBC Good Food shared an “easy” Coronation chicken recipe that can be made in just five minutes.

For the classic Coronation chicken, leftover chicken can be used and it is often served with jacket potatoes or a salad, but it is also a perfect sandwich filling.


  • Six tbsp mayonnaise
  • Two-three tsp mild curry powder, to taste
  • Half tsp ground cinnamon
  • Two tbsp mango chutney
  • One-three tbsp sultanas, or to taste
  • 500g shredded cooked chicken


  • Start by mixing the mayonnaise, curry powder, cinnamon, chutney and sultanas, and season with black pepper.
  • Add the chicken and mix it with the sauce. Add two tbsp of water if the sauce is too thick, and then season and serve with the preferred side.

Luxury Coronation chicken recipe

Alternatively, food experts at The Petite Cook shared the “original Coronation chicken” luxury recipe, a British royal dish that can be made in just 10 minutes.

The luxury Coronation chicken is also “super easy to prepare and great for sandwiches, salads and jacket potatoes,” they commented.


  • Cooked chicken
  • Dried apricots
  • Mayonnaise
  • Crème fraîche
  • Olive oil
  • Curry powder
  • White onion (or shallot)
  • Red wine
  • Bay leaf
  • Lemon juice
  • A pinch of sugar
  • Salt and pepper


  • Heat the olive oil in a pan over medium-low heat and add the onion, bay leaf and curry powder.
  • Cook for two minutes and then proceed to add in the tomato paste, red wine and water. Bring to the boil.
  • Add the lemon juice and a bit of sugar, and season with salt and pepper. Simmer for around two minutes and when it is ready, remove from the heat and allow it to cool.
  • Mix the sauce with the mayonnaise, chopped apricots and crème fraîche and add in the chicken breast chunks. Mix together and serve with a salad, rice or as a filling for jacket potatoes.

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The Petite Cook shared serving suggestions including “in a sandwich, over a bed of salad leaves, with basmati rice, with grilled veggies and as a topping for a baked potato”.

They also recommended storing it in an airtight container and keeping it in the fridge for two days, but advised against storing it in the freezer.

On a cooking and recipe forum, a woman with the username @lisadpurvis5xf96h3a, suggested adding an extra tablespoon of mango chutney “to elevate it”.

She also added “a couple of tablespoons of Greek yoghurt, and a 1/8 – 1/4 teaspoon of chilli powder. Absolutely exactly what it needed! Wow! This is now my go-to salad for BBQs and gatherings. People love it!”

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