Mary Berry Coronation Chicken Recipe

Name: Mary Berry Coronation Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500g skinless, boneless chicken breasts (or thighs); 1 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp freshly ground black pepper; 150g full-fat mayonnaise; 100g crème fraîche (or Greek yoghurt for a lighter version); 2 tbsp mango chutney; 1 tbsp apricot jam; 1 1/2 tsp mild curry powder; 1/2 tsp ground turmeric (optional, for colour); 1 tbsp lemon juice (plus more to taste); 2 tbsp warm water, to loosen if needed; 40g sultanas; 30g flaked almonds, toasted; 2 tbsp chopped fresh coriander or parsley (optional)

This classic coronation chicken is a creamy, gently spiced British favourite, made with tender chicken folded through a sweet-and-savory curry mayonnaise. It’s rich and silky with little pops of sweetness from sultanas and mango chutney, plus a lovely crunch from toasted almonds. The method is simple and very forgiving, even if you’re new to cooking chicken from scratch. Total time is about 1 hour 15 minutes including cooling and a short chill (or quicker if you use ready-cooked chicken).

What Is Coronation Chicken and How Does It Taste?

Coronation chicken is a British chicken salad created for Queen Elizabeth II’s coronation in 1953. It’s known for its creamy curry dressing, balanced with fruity sweetness, usually from chutney and dried fruit. The finished texture should be luscious and spoonable, not dry, with tender chicken and little bursts of sweetness and crunch. It’s especially good made ahead, because the flavour mellows and rounds out in the fridge.

Ingredients

For the Chicken (Skip if Using Cooked Chicken)

500g skinless, boneless chicken breasts (or thighs)
1 tbsp olive oil
1/2 tsp fine salt
1/4 tsp freshly ground black pepper

For the Coronation Sauce

150g full-fat mayonnaise
100g crème fraîche (or thick Greek yoghurt for a lighter version)
2 tbsp mango chutney
1 tbsp apricot jam
1 1/2 tsp mild curry powder
1/2 tsp ground turmeric (optional, for colour)
1 tbsp lemon juice, plus more to taste
1 to 2 tbsp warm water, only if you need to loosen the sauce

To Finish and Serve

40g sultanas
30g flaked almonds, toasted
2 tbsp chopped fresh coriander or parsley (optional)

How to Make Mary Berry Coronation Chicken Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a small baking tray with foil or baking parchment for easy clean-up.
Season the chicken: Rub the chicken with the olive oil, salt and pepper. Lay it in a single layer on the tray so it roasts rather than steams.
Bake: Roast for 18 to 22 minutes, depending on thickness, until the chicken is cooked through. If you have a thermometer, aim for 75°C in the thickest part.
Cool: Rest the chicken for 10 minutes, then dice or shred. Let it cool to just warm or room temperature before mixing, so the sauce stays creamy.
Mix the coronation sauce: In a bowl, stir together the mayonnaise, crème fraîche, mango chutney, apricot jam, curry powder, turmeric (if using) and lemon juice until smooth and glossy.
Adjust the texture: If the sauce feels too thick for sandwich filling, stir in 1 to 2 tablespoons of warm water, a little at a time. You want it to coat the chicken nicely without turning runny.
Combine: Fold in the sultanas and most of the toasted almonds, then add the chicken and gently stir until everything is evenly coated.
Chill for best flavour: Cover and refrigerate for at least 30 minutes. This short rest makes a big difference and gives the curry and fruit time to settle together.
Assemble and serve: Spoon into sandwiches, wraps, or onto a jacket potato. Finish with the remaining almonds and a sprinkle of herbs, if you like.

Tips

How do I stop coronation chicken from tasting too sweet?

Start with the measurements listed, then taste before you add extra chutney or jam. A little more lemon juice and a pinch more curry powder usually balances sweetness beautifully. If it’s already mixed, stir in a spoonful of crème fraîche or Greek yoghurt and re-season.

Why is my coronation chicken watery?

This usually happens if the chicken was mixed while still hot, or if the chicken released moisture in the fridge. Let roasted chicken cool before combining, and keep the sauce thick to begin with. If it’s already loose, fold in a bit more mayonnaise or crème fraîche, or add extra chicken if you have it.

How can I make it taste more like a deli sandwich filling?

Chill it for at least 30 minutes, and toast the almonds. That short rest and a bit of crunch make it feel much more finished. A tablespoon of finely diced celery or spring onion also gives a nice fresh bite.

Can I make this lighter without losing the creamy texture?

Yes. Use half mayonnaise and half thick Greek yoghurt, and keep the chutney and jam as written. It will taste slightly tangier, still creamy, and it holds well for sandwiches.

Serving Suggestions

Sandwiched in soft white bread with crisp lettuce or watercress
In a wrap with cucumber ribbons and a squeeze of lemon
Spoon over a baked potato with extra toasted almonds on top
Served picnic-style with a green salad and crisps
On mini brioche rolls for an easy party lunch

Storage

Room Temperature

Because this is mayonnaise-based, don’t leave coronation chicken out for longer than 2 hours (or 1 hour on a warm day). Keep it chilled until serving, especially for picnics.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, and add a tiny splash of water or a spoon of yoghurt if it has thickened.

Freezing

I don’t recommend freezing coronation chicken once it’s mixed with mayonnaise, as the sauce can split and turn grainy when thawed. If you want to get ahead, freeze the cooked chicken on its own for up to 2 months, then thaw overnight in the fridge and mix with freshly made sauce.

Nutrition

Calories: 435 kcal
Carbohydrates: 18 g
Protein: 28 g
Fat: 28 g
Saturated Fat: 6 g
Sodium: 520 mg

Nutrition values are estimates and will vary depending on the ingredients and brands you use.

FAQs

What is coronation chicken made of?

Coronation chicken is cooked chicken mixed with a creamy curry dressing, usually made with mayonnaise and balanced with something fruity like mango chutney and dried fruit. Many versions also include toasted almonds for crunch and a squeeze of lemon for freshness.

Can I use rotisserie or leftover roast chicken?

Yes, and it’s the quickest option. Use about 500g cooked chicken, shredded or diced, and go straight to mixing the coronation sauce. It’s a great way to use up leftovers without drying them out.

How far ahead can I make coronation chicken?

You can make it up to 24 hours ahead, and it often tastes better the next day. Keep it covered in the fridge and stir before serving. If it thickens, loosen with a teaspoon of water or a spoon of yoghurt.

Can I make coronation chicken without sultanas or nuts?

Absolutely. Leave out the sultanas if you prefer it less sweet, and skip the almonds if you need it nut-free. For a bit of texture, add chopped celery, diced cucumber (well-drained), or a handful of sliced spring onions instead.

How do I make it spicier (or milder)?

For a milder version, use a mild curry powder and add it gradually, tasting as you go. For more heat, add a pinch of hot curry powder, a little cayenne, or a small spoon of mango chutney that has chilli in it. Chilling will soften the spice slightly, so season accordingly.