This coronation chicken recipe from the Hairy Bikers features steamed chicken in a proper curry dressing made with white wine, chicken stock, fresh mango, and crème fraîche. The result is a creamy, lightly spiced chicken salad with real depth of flavour. Ready in around 45 minutes of active time, this classic British dish serves 4.
I love making this for summer parties and picnics. The from-scratch curry dressing lifts it well beyond the usual quick mayo version you see everywhere.
Coronation Chicken Ingredients
- 2 free-range chicken breasts, skin removed
- 1 tbsp olive oil
- 1 unwaxed lemon, zest and juice
- Knob of butter
- 1 shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp Madras curry powder
- 2 tbsp tomato purée
- 100ml dry white wine
- 100ml chicken stock
- 1 tbsp apricot jam
- 150ml mayonnaise
- 75ml crème fraîche
- 1 large mango, peeled and diced
- 4 spring onions, finely chopped
- 2 tbsp fresh coriander, chopped
- Dash of Tabasco sauce
- 50g flaked almonds, lightly toasted
- Green salad leaves, to serve
- Sea salt and freshly ground black pepper
How To Make Coronation Chicken
- Season the chicken: Rub the chicken breasts with olive oil and scatter over the lemon zest. Season well with salt and pepper.
- Steam the chicken: Place in a steamer and cook for 20–25 minutes until cooked through. Set aside to cool completely.
- Fry the base: Melt the butter in a frying pan over medium heat. Add the shallot and chilli, then fry gently for 5 minutes until soft.
- Build the dressing: Stir in the curry powder and cook for 2–3 minutes, then add the tomato purée for another minute. Pour in the wine and let it reduce by half. Add the apricot jam and stock, then simmer until reduced by half again and set aside to cool.
- Mix the sauce: Combine the mayonnaise and crème fraîche in a large bowl. Fold in the cooled curry dressing, diced mango, spring onions, lemon juice, and coriander.
- Combine and serve: Cut the cooled chicken into bite-sized pieces and fold into the sauce. Season with salt, pepper, and a dash of Tabasco. Serve on green salad leaves with the toasted flaked almonds scattered over.
What Is the Secret to Great Coronation Chicken?
- Toast the curry powder first: Cooking the Madras curry powder in butter with the shallot removes any raw, bitter taste and brings out a much warmer flavour.
- Cool the dressing fully before mixing: If the curry dressing is still warm when you add it to the mayonnaise, the emulsion can split. Let it reach room temperature first.
- Use leftover roast chicken: This is a brilliant way to use up cold chicken from a Sunday roast. Simply pull the meat from the bones and cut into pieces.
- Let it chill before serving: Resting the finished dish in the fridge for at least 30 minutes allows the flavours to develop and come together properly.
What Should You Serve on the Side?
Coronation chicken is wonderfully versatile. Pile it into soft white or wholemeal bread for a classic sandwich. For a lighter option, spoon it over crisp salad leaves.
It also pairs nicely with a jacket potato or a rice salad tossed with peas and peppers.
Does This Keep Well in the Fridge?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavours actually improve overnight, making it ideal for meal prep.
This dish is not suitable for freezing. The mayonnaise and crème fraîche will split once thawed, ruining the creamy texture.
Nutrition Facts
Serving Size: 1 serving (1/4 of recipe)
- Calories: 480 kcal
- Total Fat: 32g
- Saturated Fat: 8g
- Cholesterol: 105mg
- Sodium: 380mg
- Total Carbohydrate: 18g
- Dietary Fibre: 2g
- Sugars: 14g
- Protein: 28g
Frequently Asked Questions
What exactly is coronation chicken? It was created by Constance Spry for the coronation of Queen Elizabeth II in 1953. The original dish features cold chicken in a curried cream dressing with fruit.
Can I use yoghurt instead of crème fraîche? Greek yoghurt works as a lighter alternative, though the sauce will be slightly tangier. For the richest result, crème fraîche is worth using.
How does this compare to Mary Berry’s coronation chicken? Mary Berry’s version uses a simpler, no-cook dressing mixed straight into the mayonnaise. The Hairy Bikers build a proper curry dressing with wine and stock for deeper flavour.
Can I make it spicier? Swap the Madras curry powder for a hot curry powder, or stir in a pinch of cayenne pepper. If you enjoy spiced chicken dishes, try the Hairy Bikers chicken curry for something with more heat.
What can I use instead of apricot jam? Mango chutney is the most common swap and adds a similar sweet, fruity note. Peach jam or a spoonful of honey with extra lemon juice also works well.
Try More Recipes:
- Hairy Bikers Beef Rendang Recipe
- Hairy Bikers Chicken Korma Recipe
- Hairy Bikers Chinese Chicken Curry Recipe
Hairy Bikers Coronation Chicken Recipe
Description
A proper coronation chicken recipe from the Hairy Bikers featuring steamed chicken in a curry dressing made with white wine, chicken stock, fresh mango, and crème fraîche. Served with toasted almonds and green salad. Serves 4.
Ingredients
Instructions
- Season the chicken: Rub the chicken breasts with olive oil and scatter over the lemon zest. Season well with salt and pepper.
- Steam the chicken: Place in a steamer and cook for 20–25 minutes until cooked through. Set aside to cool completely.
- Fry the base: Melt the butter in a frying pan over medium heat. Add the shallot and chilli, then fry gently for 5 minutes until soft.
- Build the dressing: Stir in the curry powder and cook for 2–3 minutes, then add the tomato purée for another minute. Pour in the wine and let it reduce by half. Add the apricot jam and stock, then simmer until reduced by half again and set aside to cool.
- Mix the sauce: Combine the mayonnaise and crème fraîche in a large bowl. Fold in the cooled curry dressing, diced mango, spring onions, lemon juice, and coriander.
- Combine and serve: Cut the cooled chicken into bite-sized pieces and fold into the sauce. Season with salt, pepper, and a dash of Tabasco. Serve on green salad leaves with toasted flaked almonds scattered over.
