The best coronation chicken
- August 2017
- Serves 8
- Hands-on time 45 min, oven time 1 hour 15 min
Our easy coronation chicken, made with Greek yogurt and homemade mayo, is even better than your Grandma’s recipe. Pile it on to a jacket potato or serve in a thickly sliced bread for a proper British sandwich. Speaking of sandwiches, have a look at our stratospherically good coronation egg sando too, complete with a whole squidgy egg inside.
Transform your coronation chicken into a light lunch or dinner with our coronation chicken salad recipe.
- 43.1g (10g saturated)
- 10.4g (8.9g sugars)
- 50g butter, softened
- 2 tsp medium curry powder
- Bunch fresh coriander, chopped
- 2kg free-range chicken
- 2 lemons, halved, plus extra wedges to serve
- 2 handfuls watercress to serve
For the curried mayonnaise
- 4 medium free-range egg yolks
- 1½ tbsp white wine vinegar
- 100ml rapeseed oil
- 300ml light olive oil
- 4 tsp mild curry powder
- 140g mango chutney
- ¼ tsp cayenne pepper
- 1 tsp tomato purée
- Juice 1/2 lemon, plus extra if needed
- 200g full-fat greek yogurt
- Heat the oven to 200°C/180°C fan/gas 6. Mix the butter with the curry powder and a quarter of the chopped coriander. Season well. Ease your fingers under the breast skin of the chicken to loosen it. Work the butter under the skin, then put the chicken in a large roasting tin.
- Squeeze the lemons over the chicken and put the squeezed halves in the cavity. Sprinkle with sea salt and freshly ground black pepper, then roast for 1 hour 10-15 minutes until the chicken is cooked through (the juices should run clear when you push a skewer into the thickest part of the thigh) and the skin is crisp. Set aside to cool.
- Meanwhile, make the curried mayonnaise. Put the egg yolks and vinegar into a medium mixing bowl. Using an electric hand mixer, slowly beat in the oils on a medium speed until the oil and eggs emulsify. Once you’ve added all the oil and have a thick, glossy mayo, stir in the curry powder, mango chutney, cayenne, tomato purée, lemon juice and yogurt. Taste and season.
- When the chicken is cool enough to handle, shred the meat from the carcass (don’t forget the oysters on the back where the thigh meets the body) and put in a mixing bowl. When it’s at room temperature, add the curried mayo and most of the remaining coriander, then mix. Taste; you may want to add a little more lemon and/or some pepper.
- Put the chicken on a platter with the watercress. Garnish with lemon wedges and the remaining coriander leaves and serve straightaway. The coronation chicken and watercress are also great in a sandwich.
Lightly whisk the leftover egg whites and freeze in a food bag for up to 3 months, labelled with the date and the number of eggs.
Make up to a day ahead, cover and chill. Add the coriander just before serving. Any leftovers will keep in the fridge for 3-4 days.
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