Coronation Chicken Salad Recipe (2024)

If using curry powder, best to combine with mayonnaise at least 24 hours in advance. It can be gritty if the curry doesn’t have time to absorb oil and soften.

We prefer poached chicken breasts as the starting point. A single star anise can work too instead of cinnamon in poach. Mango chutney is staple for us but you can use apricot jam, just chop any big pieces of apricot in it. We prefer golden raisins over apricots. We like to add a little tumeric. Fine sliced celery and chopped scallions are good adds even if not part of the original recipe. This scales down or up easily. Best made ahead several hours in advance.

When I make curried chicken salad, which comes in countless varieties, I put the lemon on just before serving the portions that are going to be eaten immediately. Otherwise the lemon tends to make the chicken mushy.

Just made it with thighs in the veg stock w/cinnamon stick. Added celery, used TJ's mango chutney, apricots, lime juice and let Sun King Curry powder bloom in mayo/yogurt overnight per Alex's great tip below. Delicious right after combining everything (couldn't wait) but I bet it'll be terrific tomorrow. I'm not all that excited about Chuck & whatshername's coronation, but this chicken salad made me very happy. Thanks everyone for the great notes!

To improve the curry powder flavour, you can temper it lightly in a bit of oil or ghee.

If you want a more tender chicken then use bone in skin on breasts. Rub with olive oil, then salt and pepper them. Bake at 350° for 35-45minutes (depends on size and number) on a sheet pan. Cover pan with foil if you don’t want a mess to clean up. Much better than boiling.

Could I sub out another 1/2 cup greek yogurt (or maybe a little less but add some olive oil) for the mayo? I hate mayo. The rest sounds incredible!

I highly recommend using Penzey's NOW curry powder as the seasoning. Perfect every time. I agree with others about mixing it up with the mayo ahead of time. I also add a little bit of minced red onion and minced celery. Just like the crunch.

@AlexYou're correct on the grittiness. I've found you can also "bloom" the curry powder in a bit of oil, either in the microwave or a small skillet. Don't take your eyes off the mixture as it can easily burn. Let it cool, then mix into the mayonnaise.

Hail, Britannia! Delicious. Made as directed (with limes and apricots and cilantro, though I might try the scallions or lemons; no raisins!); we used rotisserie chicken and regular, good ole mayonnaise. (Man, otherwise, it'd be *way* more work than warranted.) No need to "bloom" the curry powder or otherwise do something to it in advance; if it's "gritty," you're using inferior curry powder. But you should, as instructed, let this chill in the fridge, probably overnight. Delicious!

My advise is to stick with the poaching. Baked chicken has a very different past and texture profile and is not as well suited to a preparation like this.

Instead of apricots, I’ve always used dried cranberries in this dish. Delicious and gives a nice bright note when you bit into one.

I'm a fan of soaking the sultanas in a little hot water to hydrate them, and adding a little more crunch with finely diced celery - this salad doesn't need cilantro, but some toasted coconut?.....mmmmmm

Patak's is delicious. Try the regular mango - or Major Grey!

I believe in adding celery! I make this often, with a mixture of mayo/creme fraiche/greek yogurt (ratio dependent on groceries, Never add the almonds until serving, to retain crunch.My fruit of choice is a dried currant, but the sultanas work too!

Added 2 stalks celery chopped small for crunch. Used red chile paste…delicious. Color was pinky not golden. Opted apricot and cilantro. P loved.

This iteration is fine, but having made this salad several ways I believe the best version includes apricot jam along with the chutney, grapes, and blooming the spices in a pan before making the dressing. Apples work too, dried fruits were a hard no from us. Google the blog What a Girl Eats, coronation chicken and use that for a template, I think it's the best base recipe for this classic.

Incredible so good, thank you!

I made this first for a “ Queens Ride” ( one year anniversary of Her death) with the hunt club.. big hitMade with crème frache and less mayonnaise and some Greek yogurt, shallots I use fairly hot curry powder

Delicious. I found that I had way too much sauce for the chicken and have saved it for a delicious addition to lunchtime sandwiches

canned chicken works wonders in this, just watch the sodium

I substituted orange marmalade in place of mango chutney. My new favorite chicken salad recipe!

I was silly and didn't read "bone-in chicken parts" so I just bought regular chicken breasts and 3 pounds of just breast was too much for the sauce — had to add quite a bit more mayo to compensate. Would love to have a conversion for boneless parts if ppl prefer buying those!

I made this with chickpeas instead of chicken and it really turned out delicious. I used Penzey's vindaloo curry powder and TJ's mango chutney. Very flavorful and complex, and pretty accurate to how the coronation chicken tea sandwiches taste at the afternoon teas I have been to.

Oh dear, this actually made my son cry, he hated it so much!! I guess I will try it again, just for myself next time... To be fair to him, this is a pretty far cry from actual Coronation Chicken that we have in England. Although I thought it was exciting to try mango chutney instead of apricot jam.

very nice.

I love this sandwich and have made different varieties with different fruits. God save the queen

Really enjoy this recipe. I toast the curry powder in a small amount of butter until fragrant before mixing it with the mayonnaise, as it avoids the unpleasant grittiness and stale taste.

anyone know how to prep the onion that goes into the poaching liquid? no mention of that here.

Really liked this salad! Added a little more chutney and curry powder. Made it with golden raisins(rehydrated) and scallions as we are not fans of cilantro. Took the advice of others here and let the curry powder bloom in the mayo/yogurt mix overnight.Next time I will use apricots. None on hand this time.Also, looking for recommendations on brands of curry powder and chutney. Choices are limited locally and I would like to try something else.