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This classic British dish is decadent and super simple. Bring something a little regal to the table with this creamy and delicious Coronation Chicken recipe. Enjoy it in sandwiches, wraps, salads or even jacket potatoes.

A side view of a Coronation Chicken Sandwich, filled with lettuce and ready to eat.

Is Coronation Chicken the tastiest sandwich (and possibly even baked potato) filling ever? I’m saying hard yes.

It was an absolute joy when I went for a fancy afternoon tea last Christmas and finger sandwiches with this filling were presented. Just THE BEST. 

This homemade version has a creamy, tangy, nutty and slightly curried flavour, the unique creation that is Coronation Chicken is a tasty treat, but it’s also SO easy to recreate.

Why you’ll love this Coronation Chicken recipe

⭐️ Tried-and-tested simple recipe with loads of flavour

⭐️ Ready in about 20 minutes

⭐️ Elevates any picnic, special lunch or just your average sandwich!

A bowl filled with lettuce and Coronation Chicken on top, with almond flakes to finish.

How we came up with this recipe

I am a big fan of Coronation Chicken and I wanted to share with you my version of this classic recipe that I’ve been making for many years. 

Typically, this dish involves poaching the chicken, but I always like to roast chicken breasts instead because:

  • It gives an additional layer of flavour to the meat
  • Chicken breasts are easier to handle than a whole chicken

Once we’ve roasted our meat, we’re simply chopping it up and mixing the chicken chunks with the rest of the ingredients, which are regular store cupboard basics too… and that’s it! 

Of course, you can always use this recipe as a way of using up your leftover roast chicken too if you have any. 

I know a lot of Coronation Chicken recipes these days use sultanas, but I use dried apricots instead as I prefer the texture (this is also truer to the original version of the dish).

Where does Coronation Chicken come from?

Coronation Chicken was created to celebrate Queen Elizabeth II’s accession to the throne in 1953 at the Le Cordon Bleu London cookery school. 

As part of our recent history, ‘Poulet Reine Elizabeth’ has become much-loved and its popularity continues today.

How and why the official coronation dish took this form is quite fascinating, from the fact it had to be a cold dish because of the kitchen wasn’t big enough at the Westminster School – where food was served to foreign representatives attending the event – to the fact that it was created as the UK was still in the thick of post-World War II rationing, so would have been seen as luxurious.

Read more about it here on Le Cordon Bleu London.

Coronation Chicken Ingredients Notes

The raw ingredients for Coronation Chicken recipe laid out on a counter top.
  • Chicken breasts – This recipe uses x4 chicken breasts, which is roughly 650g. Skinless and boneless are easiest to handle, but you an also remove the skin or bone yourself if you prefer.
  • For the marinade – Coat the chicken in Greek yoghurt and mild curry powder.
  • For the rest of the sauce – This is made up of mayonnaise, more Greek yoghurt, mango chutney, mild curry powder, chopped dried apricots, flaked toasted almonds and salt and pepper.

How to make Coronation Chicken

Four raw chicken breasts coated in Coronation Chicken marinade, ready to go in the oven.

1. Mix the Greek yoghurt and curry powder with the chicken until coated, then roast as per the recipe below.

A glass bowl filled with Coronation Chicken chunks and flaked almond, with a spoon inside, stirring.

2. Once cooked and cooled, slice the chicken up and add the rest of the ingredients into a bowl. Mix well.


  • Sultanas – If you prefer yours with sultanas, feel free to use these instead of apricots
  • Precooked chicken – If you have some cooked chicken to use up, go ahead and mix this into the sauce ingredients. It might not have quite the same depth of flavour but it will still be delicious


In the fridge It’s fine to keep any leftovers in the fridge for about 2 days. It tends to go a little watery after that so I wouldn’t recommend storing it any longer.

In the freezer Coronation chicken isn’t suitable for freezing as the yoghurt and mayonnaise mixture can split on defrosting. You could however cook and freeze the roasted chicken part in advance. Then defrost and add the dressing.

Top tipS

How to serve Coronation Chicken  

There are many ways! Traditionally you’ll find it in sandwiches (especially in homemade crusty bread), often delicate finger sandwiches served with afternoon tea, but you can eat it however you like.

As well as the traditional sarnie, you could also enjoy it in wraps or flatbreads, with a salad or even in a jacket potato.

Shred or chop the chicken 

It’s up to you how you prefer to eat this. You can either chop the chicken into chunks to the size you like it, or you can shred it up with two forks once it’s been cooked.

More sandwich ideas…


Can I use low fat mayonnaise for Coronation Chicken?

Yes, you can use low fat or full fat for this recipe. Your choice.

Can I make this more spicy?

Sure, simply use a hotter curry powder! We’re using mild for this recipe, but if you use regular or hot curry powder, you’ll get more heat.

Do I have to add nuts?

They really do add something to the flavour and texture, but it’s fine to leave them out if you have allergies or don’t like them.

Can I make this ahead of time?

Yes! It’s a cold dish so it’s fine to make it a day or two before you eat it. Just make sure to cover it well and keep it in the fridge.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 2 votes

Coronation Chicken {Easy Recipe}

This Coronation Chicken recipe is easy, creamy and delicious. Made with simple store cupboard ingredients, this British classic dish is a perfect filler for sandwiches, wraps, salads or jacket potatoes.
Prep Time: 10 minutes
Servings: 4


To cook the chicken:

  • 650 g Chicken breasts, x4 breasts
  • 3 tbsp Greek yoghurt
  • 1 tbsp Mild curry powder

For the sauce:

  • 6 tbsp Mayonnaise
  • 2 tbsp Greek yoghurt
  • 2 tbsp Mango chutney
  • 2 tsp Mild curry powder, Add 1tsp more if you prefer a stronger taste
  • Sea salt and freshly ground black pepper
  • 50 g Dried apricots, Chopped into 1cm pieces

To serve:

  • 2 tbsp Flaked toasted almonds


  • Preheat the oven to 200C (if using the oven cook method shown below.)

Prepare the Chicken Breasts:

  • Put the chicken, Greek yoghurt and curry powder into a large bowl and stir until the chicken is well coated.

To Oven Cook the Chicken:

  • Oil or line a baking try with foil or grease proof paper. Place the chicken on top.
  • Roast the chicken for 18-20 minutes, carefully turning the chicken breasts over halfway through the cooking time. (The timings will depend slightly on how thick the chicken breasts are, always check with a thermometer to be sure).
  • Set aside to cool.

To Air Fry the Chicken:

  • Spray the bottom of the air fryer with some oil
  • Carefully add the coated chicken breasts to the air fryer basket. Spray the tops with a little oil.
  • Air Fry at 200c for 10-15 minutes (the timings will depend on how thick the chicken breasts are, always check with a thermometer to be sure).
  • Set aside to cool.

To make the coronation chicken:

  • Shred, slice or chop the cooked chicken (I like to chop it into 1cm cubes).
  • Put the chicken into a large bowl with the rest of the sauce ingredients and mix until well combined.
  • Sprinkle over the almonds to serve.


Greek Yoghurt: You can use either full or low fat yoghurt, however a full fat version will result in a much creamier sauce. 
Sultanas: If you prefer yours with sultanas, feel free to use these instead of apricots.
Precooked chicken: If you have some cooked chicken to use up, go ahead and mix this into the sauce ingredients. It might not have quite the same depth of flavour but it will still be delicious. 
Serving suggestions: As well as the traditional sandwich, you could also enjoy it in wraps or flatbreads, in a salad or even in a jacket potato.
Slicing: You can either chop the chicken into chunks to the size you like it, or you can shred it up with two forks once it’s been cooked.
To freeze: As long as you freeze this soon after cooking, you can keep it frozen until you want to eat it, and then enjoy it cold. No need for reheating. 


Calories: 312kcalCarbohydrates: 21gProtein: 38gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 107mgSodium: 367mgPotassium: 839mgFiber: 3gSugar: 15gVitamin A: 535IUVitamin C: 3mgCalcium: 66mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course, Salad
Cuisine: Family Food
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