Coronation Chicken


Coronation Chicken

Make this classic coronation chicken recipe for your next lunch party!

Coronation Chicken
Coronation Chicken

The recipe for coronation chicken dates back to 1953 and the coronation of Queen Elizabeth II. This delicious variation on chicken salad was developed for the coronation banquet by Constance Spry and Rosemary Hume. It has since become a classic in the UK and makes a great lunch or snack. Serve it on fluffy bread or on a baked potato (a.k.a. jacket potatoes)!

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Cooking Time30 min



  • 2 1/3 kg chicken, poached
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 1 tablespoon curry paste
  • 1 tablespoon tomato puree
  • 100 milliliters red wine
  • 1 bay leaf
  • 1/2 lemon, juice only
  • 4 canned apricot halves, drained, finely chopped
  • 300 milliliters mayonnaise
  • 100 milliliters whipping cream
  • salt and pepper
  • watercress, to garnish


  1. Remove the flesh from the chicken and cut into small pieces.

  2. In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced. Strain and leave to cool.

  3. Puree the chopped apricot halves in a blender or food processor or through a sieve. Beat the cooled sauce into the mayonnaise with the apricot puree. Whip the cream to stiff peaks and fold into the mixture.

  4. Season, adding a little extra lemon juice if necessary. Fold in the chicken pieces. Garnish with watercress to serve.

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