Classic Coronation Chicken: A Royal Recipe Reimagined

Coronation Chicken is more than just a dish; it’s a piece of culinary history, originally crafted to celebrate Queen Elizabeth II’s coronation in 1953. This recipe offers a delightful recreation of that iconic British royal dish—a rich, flavorful curried chicken salad that’s both easy to prepare and incredibly versatile. Whether you serve it elegantly as a tea sandwich, simply as a vibrant salad, or wrapped in crisp lettuce leaves for a lighter meal, it promises a taste of royal tradition in every bite.

The Royal History of Coronation Chicken

The story of Coronation Chicken began in 1953, a truly momentous year for the United Kingdom. As the nation prepared for the coronation of Queen Elizabeth II, a culinary challenge was issued: create a dish worthy of the occasion, something that would be served to foreign dignitaries and guests at the Coronation Luncheon. The task fell to Rosemary Hume and Constance Spry, founders of the prestigious Le Cordon Bleu cookery school in London.

Their ingenious creation, originally christened “Poulet Reine Elizabeth” (Chicken Queen Elizabeth), was an immediate sensation. It wasn’t just another chicken salad; it was a harmonious blend of tender cooked chicken, a rich, creamy curried sauce, and a hint of apricot sweetness, all designed to appeal to a wide international palate. This innovative dish perfectly captured the spirit of the post-war era—elegant yet accessible, a symbol of British resilience and culinary creativity.

Over the decades, “Coronation Chicken” has evolved from a grand ceremonial meal into a beloved everyday classic across Britain and beyond. Its enduring popularity lies in its unique balance of sweet, savory, and subtly spicy flavors, combined with a delightful texture. While countless variations have emerged, this recipe aims to honor the original spirit and flavors that first graced the Queen’s coronation menu.

My own introduction to this delightful recipe came through a dear friend, Ivy, who hosted an exquisite tea party for her birthday. Among the array of delicate finger foods, her Coronation Chicken tea sandwiches stole the show. I confess, I found myself returning for a third helping, utterly captivated by their irresistible flavor and perfect texture. Naturally, I had to ask for the recipe, and it was then that Ivy shared the fascinating history behind this royal dish, igniting my excitement to recreate it in my own kitchen.

It was particularly poignant as my husband and I were about to embark on our honeymoon, with London as our first stop—a city steeped in royal history, especially with the recent coronation of King Charles III. Interestingly, for King Charles’s coronation ceremony, the signature dish was a Coronation Quiche, a modern twist on the tradition that I’m eager to try upon our return. But for now, the classic Coronation Chicken holds a special place, a testament to timeless British cuisine.

What I find most appealing about this particular Coronation Chicken recipe is its vibrant flavor profile and diverse textures, making it a joy to eat and incredibly versatile. While it shines as an elegant tea sandwich for brunches and picnics, it’s equally delicious wrapped in fresh lettuce leaves for a light and refreshing lunch. No matter how you choose to enjoy it, I am confident you’ll find this scrumptious royal recipe utterly delightful!

Mastering the Ingredients

The secret to an exceptional Coronation Chicken lies in selecting fresh, quality ingredients and understanding how each contributes to the dish’s signature flavor and texture. Here’s a closer look at what you’ll need:

• Olive Oil: A good quality olive oil forms the base for sautéing our aromatics, adding a subtle richness.
• Shallots: Minced shallots provide a delicate, sweet onion flavor that is milder than red onions. However, if shallots are unavailable, finely minced red onion can serve as a suitable alternative.
• Bay Leaf: This aromatic herb infuses the curry sauce with a subtle, earthy depth, contributing to the overall complexity of the flavor. Remember to remove it before serving!
• Curry Powder: The heart of the Coronation Chicken’s unique taste. Opt for a mild, yellow curry powder, readily available in the spice aisle of most grocery stores. The warmth and aromatic notes it provides are crucial to the dish.
• Tomato Paste: For this recipe, I highly recommend using a triple-concentrated tomato paste. Unlike the canned varieties often used in American recipes, concentrated paste, typically found in a squeeze tube (as pictured above), offers a more intense, sweet, and rich tomato flavor without adding excessive liquid, which is essential for our creamy sauce.
• Chicken Broth: This liquid helps to create the base of our curry sauce, bringing all the flavors together and ensuring a smooth consistency.
• Lemon Juice: Freshly squeezed lemon juice is non-negotiable for the best flavor. Its bright acidity cuts through the richness of the curry and mayonnaise, balancing the dish beautifully.
• Brown Sugar: Just a touch of brown sugar introduces a subtle sweetness that harmonizes with the curry powder and apricots, enhancing the overall flavor profile without making the dish overly sweet.
• Salt & Black Pepper: Essential for seasoning the chicken and the sauce, bringing out all the delicious flavors. Adjust to your personal preference.
• Mayonnaise: A creamy, rich mayonnaise forms the primary binder and adds a luxurious texture to the chicken salad. Choose your favorite brand for the best results.
• Crème fraîche: This traditional French ingredient adds a sophisticated tang and an incredibly smooth, velvety texture to the sauce. If crème fraîche is hard to find, full-fat sour cream or Greek yogurt can be used as alternatives, though they will impart a slightly different tanginess. In many US grocery stores, crème fraîche is usually located near fine cheeses in the deli section.
• Dried Apricots: Finely diced dried apricots are a signature component of Coronation Chicken, adding bursts of natural sweetness and a lovely chewy texture that contrasts with the tender chicken and creamy sauce.
• Cooked, Shredded Chicken Breasts: The star of the show! You’ll need about 4 cups of cooked, shredded chicken. For convenience and tenderness, I often use this Instant Pot Shredded Chicken recipe. Ensure the chicken is cooled completely after cooking and shredding before incorporating it into the salad. Alternatively, the breast meat pulled from a store-bought rotisserie chicken is an excellent time-saver and works wonderfully.
• Slivered or Sliced Almonds: These add a delicate crunch and nutty flavor, providing another layer of texture that elevates the dish.

Step-by-Step Preparation Guide

Creating this classic Coronation Chicken recipe is surprisingly straightforward, yielding impressive results with minimal effort. Follow these detailed steps to achieve the perfect balance of flavors and textures. For precise ingredient quantities and a downloadable recipe card, please refer to the end of this post.

1. Begin with the Aromatics: In a large skillet, heat a tablespoon of olive oil over medium heat until it shimmers. Add the finely diced shallots, bay leaf, and mild curry powder. Sauté for about 3 minutes, stirring continuously, until the shallots soften and the curry powder becomes fragrant, releasing its aromatic spices. This initial step is crucial for building a deep flavor base.
2. Build the Curry Sauce Base: Next, stir in the concentrated tomato paste and chicken broth. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Reduce the heat slightly if necessary to maintain a steady, gentle bubble.
3. Season and Simmer: Add the fresh lemon juice, brown sugar, salt, and black pepper to the simmering sauce. Stir well to combine all ingredients. Continue to simmer for another 2 minutes, allowing the sauce to thicken slightly and for the flavors to fully integrate. The lemon brightens the sauce, while the brown sugar adds a touch of necessary sweetness.

4. Strain the Sauce: Carefully remove the skillet from the heat. Pour the curry sauce through a fine-mesh strainer into a large mixing bowl. Gently press on the solids with a spoon to extract all the liquid flavor. Discard the bay leaf and any remaining shallots or solids left in the strainer. This step ensures a silky-smooth sauce, true to the original recipe’s elegant presentation.
5. Create the Creamy Base: To the strained curry sauce in the bowl, add the mayonnaise and crème fraîche. These ingredients will form the luxurious, creamy foundation of our chicken salad.

6. Whisk to Smooth Perfection: Using a whisk, stir the mayonnaise and crème fraîche into the curry sauce until completely smooth and uniformly creamy. There should be no lumps, just a beautifully emulsified, pale orange sauce.
7. Combine and Chill: Finally, add the cooled, shredded chicken, finely diced dried apricots, and slivered almonds to the creamy curry sauce. Gently toss all ingredients until the chicken and fruit are thoroughly coated in the sauce. For optimal flavor and texture, I highly recommend covering the bowl and chilling the Coronation Chicken in the refrigerator for at least an hour before serving. This allows the flavors to deepen and meld beautifully. Serve immediately after chilling, or store until ready to enjoy.

More Recipes for a Tea Party

Planning a royal coronation watch party, a birthday tea party like my friend Ivy’s, or simply an elegant gathering? Complement your Coronation Chicken with these other exquisite bite-sized recipes, perfect for any tea party spread!

Cranberry Brie Bites

Classic Deviled Eggs

Cucumber Sandwich

Avocado Bruschetta

Chocolate Chip Cookie Cups with Nutella

Baked Brie Puff Pastry Bites

This recipe proudly secured the #5 spot on the Top 23 New Recipes of 2023! Discover what other delicious dishes made the coveted list!

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Coronation Chicken

Coronation Chicken is a dish, originally created for Queen Elizabeth’s coronation in 1953. This recipe is a recreation of the classic British Royal dish. It’s a curried chicken salad that is delicious and easy to make! It can be served as a salad, tea sandwich or in a lettuce wrap for a snack, or meal.

Servings:

4
people

Prep Time:

15 minutes
mins

Total Time:

15 minutes
mins

Author:

Whitney Bond

Course:
Appetizer, Brunch, Main Course, Salad

Cuisine:
English

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons finely chopped shallots
• 1 bay leaf
• 1 tablespoon mild curry powder
• 1 teaspoon triple-concentrated tomato paste
• ½ cup chicken broth
• 1 tablespoon fresh-squeezed lemon juice
• ½ teaspoon brown sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup mayonnaise
• ½ cup creme fraiche
• 2 tablespoons dried apricots, finely chopped
• 4 cups cooked, shredded chicken
• 3 tablespoons slivered almonds

Instructions

• Heat the olive oil in a large skillet on the stove over medium heat.
• Add the shallots, bay leaf and curry powder, cook for 3 minutes.
• Add the tomato paste and chicken broth, bring to a simmer.
• Add the lemon juice, brown sugar, salt and pepper.
• Simmer for 2 minutes.
• Remove from the heat, strain the sauce through a fine mesh strainer into a large bowl.
• Add the mayonnaise and creme fraiche to the curry sauce and stir until it’s smooth and creamy.
• Add the finely chopped apricots, cooked, shredded chicken and almonds. Toss until everything is coated in the curry sauce.
• Serve on top of butter lettuce, on toast, in a baked potato, or make the salad into tea sandwiches.

Notes

• This recipe will serve 4 people as a meal, or 8-10 people as an appetizer, or tea party snack.
• The coronation chicken recipe is naturally gluten free. Serve it on gluten free bread, in baked potatoes or lettuce wraps, to make a gluten free meal or snack.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend heating up the coronation chicken before serving. Instead, I recommend serving it cold, as a salad, lettuce wrap or sandwich.

Nutrition Facts

Calories
585
kcal
(29%)


Carbohydrates
11
g
(4%)


Protein
47
g
(94%)


Fat
39
g
(60%)


Saturated Fat
8
g
(40%)


Polyunsaturated Fat
15
g


Monounsaturated Fat
13
g


Cholesterol
148
mg
(49%)


Sodium
704
mg
(29%)


Potassium
609
mg
(17%)


Fiber
2
g
(8%)


Sugar
7
g
(8%)


Vitamin A
535
mg
(11%)


Vitamin C
3
mg
(4%)


Calcium
89
mg
(9%)


Iron
3
mg
(17%)

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