Coronation Chicken {chicken salad fit for a queen}


Coronation Chicken


Coronation Chicken - On bed of wild rice

Coronation chicken will always remind me of our children’s christenings. My mother, who trained as a Cordon Bleu cook, made wonderful crowd-pleasing Coronation Chicken dishes on both occasions. Seeing as this dish was created by two London Cordon Bleu Cookery School chefs for Queen Elizabeth II’s coronation banquet in 1952, it is no small wonder this is a special occasion dish! It never fails to please and is probably my most requested recipe!

Some like to add raisins or sliced almonds. Go right ahead!

I like to serve it with a chilled rice bowl made up of wild, red, brown and white varieties. Equally delicious on a bed of salad or as a sandwich filler. Of course, as with any recipe, the better the quality of the ingredients, the tastier the end result will be.


  • Difficulty: very easy
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I roasted chicken, boned, skinned and diced (recipe here)
Pan juices from the roasting or ½ cup of chicken stock
1 salad onion or one small diced shallot
2 tbsp of curry paste (preferably) or curry powder (see notes)
1 tbsp of tomato paste concentrate
3 tsp of mango chutney (My favorite brand is Sharwoods)
3 tbsp of apricot jam (I love Bonne Maman)
Juice of ½ a lemon
1 cup of mayonnaise (I like Duke’s)
3 tbsp of sour cream or créme fraîche
¼ tsp of pepper

Combine all the ingredients apart from the chicken
Then add the chicken and combine well
Refrigerate for 12 hours – covered

Serve a combination of 1 cup of each of the following rices, cooked (separately): wild, brown, red and white.
Also goes well with salad or as a sandwich filler.
In the UK it’s easy to find curry paste which I prefer for this dish. In the US I use my own curry powder blend or a good quality organic blend.
You won’t get as good a result if you use low fat or fat free mayonnaise or sour cream.

© 2014-2015 Caroline’s Family Kitchen and


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