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Coronation Chicken from United Kingdom

Coronation Chicken

Coronation Chicken is one of the classic dishes in the chicken dish tradition of the United Kingdom. · United Kingdom

★ 4.6
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Coronation Chicken is one of the classic dishes in the chicken dish tradition of the United Kingdom.

About Coronation Chicken

Coronation Chicken is one of the classic dishes in the chicken dish tradition of the United Kingdom. Traditionally it features yogurt, onions, tomato and lemon.

🏛️ History & Culture

Coronation Chicken was created in 1953 for the luncheon following the coronation of Queen Elizabeth II. Cookery writer Constance Spry and chef Rosemary Hume developed the dish, which was designed to be served cold to a large number of guests. Its origins are clearly documented, making it one of the few modern British classics with a well-established creation story.

The original recipe features cold chicken in a curry-flavored mayonnaise dressing, often enriched with apricot purée. Over time, variations have emerged across the UK, with some home cooks substituting yogurt for mayonnaise or adding raisins, almonds, or extra spices. It quickly became a staple of British buffet tables and picnic spreads, and it remains a nostalgic, quintessentially British dish associated with celebration and mid-century entertaining.

🍳 How to make Coronation Chicken

AI-assisted, not kitchen-tested

Coronation Chicken

A cold, creamy poached chicken salad invented in 1953 to celebrate Queen Elizabeth II's coronation. Mildly spiced with curry powder and gently sharpened with lemon, it is the classic British buffet centrepiece.

Prep
20 min
Cook
30 min
Total
50 min
Serves
6
Difficulty
Easy

Recipe ingredients

  • 900 g (2 lb) skinless chicken breasts (bone-in), poaching keeps the meat moist
  • 1 whole (1 medium) onion, halved, for the poaching liquid
  • 1 whole bay leaf
  • 10 whole black peppercorns
  • 180 g (6½ oz / ¾ cup) Greek-style natural yogurt, full-fat is traditional
  • 120 ml (½ cup) mayonnaise, adds richness alongside the yogurt
  • 2 tbsp mild curry powder, use a British-style blend such as Mild Madras
  • 1 tsp tomato purée
  • 2 tbsp lemon juice, from about ½ lemon
  • 1 small (1 small (about 100 g)) onion, finely chopped
  • 1 medium (1 medium (about 100 g)) tomato, peeled, deseeded, finely diced
  • 1 tbsp finely chopped fresh apricot or mango chutney, optional but traditional; sweetens the sauce
  • 20 g (¼ cup) flaked almonds, toasted, for garnish
  • salt and freshly ground black pepper, to taste

Steps

  1. 1 Place the chicken breasts in a single layer in a deep pan. Add the halved onion, bay leaf, peppercorns and just enough cold water to cover (about 750 ml / 3 cups). Season lightly with salt.
  2. 2 Bring slowly to a gentle simmer over medium heat, then reduce the heat so the liquid barely moves. Poach for 18–22 minutes, until the chicken is just cooked through; the internal temperature should read 74 °C (165 °F) on an instant-read thermometer at the thickest part.
  3. 3 Lift the chicken out, cover and leave to cool completely, then chill for at least 1 hour. Strain the poaching liquid, reduce it to about 60 ml (¼ cup) by simmering, and reserve.
  4. 4 While the chicken cools, make the sauce: warm 1 tablespoon of the mayonnaise in a small pan, stir in the curry powder and cook gently for 1 minute until fragrant — this blooms the spices without browning them.
  5. 5 Off the heat, stir in the tomato purée, the reserved reduced cooking liquid, and the chutney. Leave to cool, then whisk in the yogurt, the remaining mayonnaise and the lemon juice. Season with salt, pepper and extra lemon to taste.
  6. 6 Dice the chilled chicken into bite-sized pieces and fold it through the sauce together with the finely chopped raw onion and diced tomato.
  7. 7 Cover and chill for at least 1 hour so the flavours mingle (overnight is better).
  8. 8 To serve, pile onto a platter, scatter with the toasted flaked almonds, and serve with cold rice, dressed lettuce, or sandwiched in soft white bread.
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Ingredients
Steps

Coronation Chicken — frequently asked questions

What is Coronation Chicken?

Coronation Chicken is one of the classic dishes in the chicken dish tradition of the United Kingdom. Traditionally it features yogurt, onions, tomato and lemon.

What is Coronation Chicken made of?

Coronation Chicken is made with yogurt, onions, tomato and lemon.

Where does Coronation Chicken come from?

Coronation Chicken comes from United Kingdom. Coronation Chicken was created in 1953 for the luncheon following the coronation of Queen Elizabeth II.

Where can I eat Coronation Chicken?

Locals often enjoy Coronation Chicken as a chilled sandwich filling at summer garden parties and wedding buffets, spooned onto fresh bread with a crisp salad.

How do you make Coronation Chicken?

Making Coronation Chicken at home takes about 20 minutes of prep and 30 minutes of cooking. The recipe on this page serves 6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from United Kingdom

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