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The best coronation chicken

Name: The best coronation chicken
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 1 h 60 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 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

Published: 20 Sep 17
Updated: 13 May 25

Our easy coronation chicken recipe pays homage to a true retro classic: the recipe was first prepared for the coronation of Queen Elizabeth II in 1953.

Coronation chicken should be creamy but not too heavy. In the original recipe, Constance Spry and Rosemary Hume mixed cream into the mayo to loosen it. We’ve used greek yogurt instead (see below).
The curry flavour is the defining taste of coronation chicken. The curry powder should be easily recognised, but shouldn’t overpower the chicken. Rosemary Hume said the flavour should be ‘nutlike’. The touch of sweetness in the mayo balances the curry flavour.

We’ve stuck fairly closely to the traditional version but have added a few modern twists to create the best coronation chicken recipe:

Taking the time to make a homemade mayonnaise lifts the sauce. The shop-bought stuff has more of a tang, which can overpower the other flavours. It takes a little more effort to make but pays dividends in the final dish.
Greek yogurt adds the creamy texture and flavour that cream would bring, but has a slightly lighter taste and fewer calories (but we’re not saying this
is a healthy-eating dish!).
The original recipe calls for apricot purée, but mango chutney brings a delicate, fruity sweetness with a touch more piquant spice. The chunks of mango also add texture to the sauce.
We roasted, rather than poached, the chicken, which is easier to do and adds that roasted flavour to the meat.
We made a curried butter to rub under the skin of the bird before roasting to add more flavour to the meat and keep it moist. Feel free to add your own twist (see Tips below for ideas).

Transform your coronation chicken into a light lunch or dinner with our coronation chicken salad recipe.

Easy
August 2017

Test kitchen approved

Serves 8
Hands-on time 45 min, oven time 1 hour 15 min

Our easy coronation chicken recipe pays homage to a true retro classic: the recipe was first prepared for the coronation of Queen Elizabeth II in 1953.

Coronation chicken should be creamy but not too heavy. In the original recipe, Constance Spry and Rosemary Hume mixed cream into the mayo to loosen it. We’ve used greek yogurt instead (see below).
The curry flavour is the defining taste of coronation chicken. The curry powder should be easily recognised, but shouldn’t overpower the chicken. Rosemary Hume said the flavour should be ‘nutlike’. The touch of sweetness in the mayo balances the curry flavour.

We’ve stuck fairly closely to the traditional version but have added a few modern twists to create the best coronation chicken recipe:

Taking the time to make a homemade mayonnaise lifts the sauce. The shop-bought stuff has more of a tang, which can overpower the other flavours. It takes a little more effort to make but pays dividends in the final dish.
Greek yogurt adds the creamy texture and flavour that cream would bring, but has a slightly lighter taste and fewer calories (but we’re not saying this
is a healthy-eating dish!).
The original recipe calls for apricot purée, but mango chutney brings a delicate, fruity sweetness with a touch more piquant spice. The chunks of mango also add texture to the sauce.
We roasted, rather than poached, the chicken, which is easier to do and adds that roasted flavour to the meat.
We made a curried butter to rub under the skin of the bird before roasting to add more flavour to the meat and keep it moist. Feel free to add your own twist (see Tips below for ideas).

Transform your coronation chicken into a light lunch or dinner with our coronation chicken salad recipe.

Nutrition: per serving

Calories: 593kcals
Fat: 43.1g (10g saturated)
Protein: 40.3g
Carbohydrates: 10.4g (8.9g sugars)
Fibre: 1.3g
Salt: 1.4g

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Ingredients

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

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Method

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.

Recipe from August 2017 Issue

Nutrition

Nutrition: per serving

Calories: 593kcals
Fat: 43.1g (10g saturated)
Protein: 40.3g
Carbohydrates: 10.4g (8.9g sugars)
Fibre: 1.3g
Salt: 1.4g

FAQs

What makes coronation chicken yellow?
Curry powder, tomato purée and mango chutney add colour to this recipe.

Was coronation chicken invented for the Queen?
Yes; it was first prepared in 1953 on occasion of the coronation of Queen Elizabeth II.

Does coronation chicken need mango chutney?
We recommend it; apricot purée was used in the original recipe, but mango chutney adds subtle spice as well as sweet fruitiness.

How to serve coronation chicken?
Serve on a platter as paort of a buffet, pile on to a jacket potato or spread between slices of thick white bread for a proper British sandwich.

How far in advance can I make coronation chicken?
Prepare up to 24 hours ahead and chill; leftover will keep for 3-4 days in the fridge.

delicious. tips

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.

How to jazz up coronation chicken
Add fresh mango. Finely chop and stir in with the chicken and curried mayo (step 4).

Swap the chicken for 2kg turkey roasting joints. The curried mayo is also the ideal foil for any leftover meat.

For a lighter version, use a mix of half-fat crème fraîche and greek yogurt instead of mayo. It will still have a creamy finish.

Scatter over chopped toasted pistachios or almonds or fried onions for crunch and texture.
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.
Off-dry rosé is surprisingly good with this.

Buy ingredients online

Published: 20 Sep 17
Updated: 13 May 25

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Vivian Poole says:

13th Jan 2018 at 11:21 am

I tried making this recipe served warm, and it was superb.

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Vivian Poole says:

30th Oct 2017 at 1:29 pm

You will definitely love this recipe!

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