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My English friend Margaret told me the most famous sandwich in Britain was invented for a single lunch. In 1953, when the young Queen was crowned, the cooks had to feed a room full of guests from all over the world, and they needed a dish that could be made the day before and served cold. They dressed cold chicken in a creamy sauce with a little curry and a little apricot, and coronation chicken was born. Seventy years later it is in every sandwich shop in the country, and Margaret says no English picnic is complete without a box of it.
I made a face when she listed what was in it. Curry, fruit and mayonnaise on chicken? Then she made me a sandwich and I understood. It is not hot at all. The curry is gentle and warm, the apricot and chutney make it softly sweet, and a squeeze of lemon keeps it from feeling heavy. The secret is in how you handle the curry powder: toasted for a minute in a dry pan, then stirred into the sauce a little at a time, so you can stop when it is just right. Here is how to make the sauce mild enough for anyone at the table.
Why this coronation chicken works
- Gently poached chicken. Simmered slowly, the chicken stays tender and juicy, and it pulls into soft pieces that hold the sauce.
- Toasted curry powder. A minute in a dry pan turns raw, dusty curry powder sweet and fragrant.
- Curry added to taste. Starting with a small amount and adding more lets you make it as mild as the youngest eater likes.
- Sweet and sour together. Dried apricots and mango chutney bring sweetness, lemon juice brings brightness, and the two balance the curry.
- Yogurt in the mayonnaise. A spoon of plain yogurt lightens the sauce so it coats the chicken without being heavy.
Ingredients
Serves 6 as a sandwich filling or 4 on baked potatoes. The measurements are in US cups with grams in brackets.
For the chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs (680g)
- 1 small onion, halved
- 1 bay leaf
- 1 teaspoon fine salt
For the sauce
- 2 to 3 teaspoons mild curry powder
- 3/4 cup mayonnaise (170g)
- 1/4 cup plain whole milk yogurt (60g)
- 2 tablespoons mango chutney, any large pieces chopped
- 1 tablespoon fresh lemon juice
- 1/3 cup dried apricots, finely chopped (55g)
- Salt and black pepper to taste
To finish and serve
- 1/4 cup sliced almonds, toasted (25g)
- 2 green onions, thinly sliced, or a handful of chopped cilantro
- Soft white bread and lettuce, or hot baked potatoes
Choose a mild curry powder for a family version. You can always add a little more after tasting, but you cannot take it out. Leftover roast chicken works perfectly in place of the poached chicken.
How to make coronation chicken
- Put the chicken in a saucepan with the onion, bay leaf and salt and cover with cold water by an inch.
- Bring just to a simmer over medium heat, then turn the heat down so the water barely bubbles. Poach for 15 to 20 minutes, until the chicken is cooked through. Let it cool in the liquid for 20 minutes, so it stays juicy.
- Lift the chicken out, pat it dry and pull or cut it into bite-size pieces. Chill while you make the sauce.
- Put 2 teaspoons of the curry powder in a small dry skillet over low heat and stir for about 1 minute, just until fragrant. Tip it onto a plate right away so it does not scorch, and let it cool.
- In a large bowl, stir together the mayonnaise, yogurt, mango chutney, lemon juice and toasted curry powder.
- Taste the sauce. For a stronger flavor, toast the last teaspoon of curry powder and stir it in. Season with salt and pepper.
- Fold in the chopped apricots and the chicken until every piece is coated.
- Cover and chill for at least 30 minutes, so the flavors come together.
- Scatter the toasted almonds and green onions on top. Serve on soft buttered bread with lettuce, or spooned into split hot baked potatoes.
Tips that make the difference
- Watch the curry powder in the pan. It goes from fragrant to burnt in seconds.
- Do not boil the chicken. A hard boil makes it stringy and dry; a bare simmer keeps it tender.
- Make it a day ahead if you can. The flavor is even better the next day.
- Add the almonds just before serving, so they stay crunchy.
Variations
- Raisins. Use golden raisins in place of the dried apricots, as many British cooks do.
- Lighter. Use half mayonnaise and half plain yogurt.
- Grapes. Fold in a handful of halved green grapes for a fresh, juicy version.
- Salad bowl. Serve it over crisp lettuce with cucumber and tomatoes instead of on bread.
Storage and make-ahead
Keep coronation chicken covered in the refrigerator for up to 3 days.
Do not freeze it; the mayonnaise separates when thawed.
Keep sandwiches made with it in the refrigerator, and pack them with an ice pack for picnics.
Frequently asked questions
Is coronation chicken spicy?
No. It is meant to be mild and gently warm. Start with 2 teaspoons of a mild curry powder and add more only after tasting.
Why is it called coronation chicken?
It was created for a lunch served to guests from many countries when the young Queen was crowned in 1953, and the name stuck.
What do I serve it with?
In Britain it is most often eaten in sandwiches, on a baked potato, or with rice salad and green salad at a picnic.
Can I use leftover chicken?
Yes. Leftover roast chicken or a store-cooked rotisserie chicken, pulled into pieces, works perfectly.
Make it the day before, the way those cooks did in 1953, and let anyone who makes a face at the list take one bite.
Coronation Chicken (The Famous British Curry Chicken Salad)
Classic British coronation chicken: cold cooked chicken in a mild creamy curry mayonnaise with dried apricots, mango chutney, lemon and toasted almonds. Created in 1953, served in sandwiches or on baked potatoes.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 small onion, halved
- 1 bay leaf
- 1 teaspoon fine salt
- 2 to 3 teaspoons mild curry powder
- 3/4 cup mayonnaise
- 1/4 cup plain whole milk yogurt
- 2 tablespoons mango chutney, any large pieces chopped
- 1 tablespoon fresh lemon juice
- 1/3 cup dried apricots, finely chopped
- Salt and black pepper to taste
- 1/4 cup sliced almonds, toasted
- 2 green onions, thinly sliced, or a handful of chopped cilantro
- Soft white bread and lettuce, or hot baked potatoes
Instructions
- Put the chicken in a saucepan with the onion, bay leaf and salt and cover with cold water by an inch.
- Bring just to a simmer over medium heat, then turn the heat down so the water barely bubbles. Poach for 15 to 20 minutes, until the chicken is cooked through. Let it cool in the liquid for 20 minutes, so it stays juicy.
- Lift the chicken out, pat it dry and pull or cut it into bite-size pieces. Chill while you make the sauce.
- Put 2 teaspoons of the curry powder in a small dry skillet over low heat and stir for about 1 minute, just until fragrant. Tip it onto a plate right away so it does not scorch, and let it cool.
- In a large bowl, stir together the mayonnaise, yogurt, mango chutney, lemon juice and toasted curry powder.
- Taste the sauce. For a stronger flavor, toast the last teaspoon of curry powder and stir it in. Season with salt and pepper.
- Fold in the chopped apricots and the chicken until every piece is coated.
- Cover and chill for at least 30 minutes, so the flavors come together.
- Scatter the toasted almonds and green onions on top. Serve on soft buttered bread with lettuce, or spooned into split hot baked potatoes.
