Make this easy Coronation Chicken in 10 minutes – or try a deluxe recipe instead

Coronation chicken was invented by writer Constance Spry and founder of Le Cordon Bleu cooking school Rosemary Hume when they were preparing the coronation banquet for Queen Elizabeth II in 1953. The recipe is actually very simple and can be prepared in less than 10 minutes. minutes. The original dish consisted of chicken meat and a curry mayonnaise sauce.

Easy Coronation Chicken Recipe

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

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


  • Six tablespoons of mayonnaise
  • Two to three teaspoons mild curry powder, to taste
  • Half teaspoon of ground cinnamon
  • Two tablespoons of mango chutney
  • One to three tablespoons raisins, or to taste
  • 500g shredded cooked chicken


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

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Deluxe Coronation Chicken Recipe

Alternatively, food experts at The Petite Cook have shared the deluxe recipe for ‘Original Coronation Chicken’, a British royal dish that can be whipped up in just 10 minutes.

Coronation Deluxe Chicken is also “super easy to make and great for sandwiches, salads and jacket potatoes,” they commented.


  • Cooked chicken
  • dried apricots
  • Mayonnaise
  • Sour cream
  • 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 skillet over medium-low heat and add the onion, bay leaf and curry powder.
  • Cook for two minutes, then add the tomato paste, red wine and water. Bring to a boil.
  • Add lemon juice and a little sugar, season with salt and pepper. Simmer for about two minutes and when ready, remove from heat and let cool.
  • Mix the sauce with the mayonnaise, chopped apricots and fresh cream and add the pieces of chicken breast. Toss and serve with salad, rice or as a garnish for jacket potatoes.

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

They also recommended storing it in an airtight container and refrigerating it 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 few tablespoons of Greek yogurt and 1/8 to 1/4 teaspoon of chili powder. Absolutely exactly what was needed! Wow! It’s now my favorite salad for barbecues and get-togethers. People love it!”

Post source: Express

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