Delia Smith Coronation Chicken Recipe
If you’re searching for a coronation chicken recipe Delia Smith, this easy version combines tender cooked chicken with a creamy curry dressing, mango chutney, raisins, dried apricots, and toasted almonds.
The dressing is made with mayonnaise, natural yoghurt, Madras curry powder, and mango chutney. The yoghurt keeps it lighter, the chutney adds a gentle sweetness, and the toasted almonds give the chicken a satisfying crunch.
It takes about 25 minutes to prepare when you already have cooked chicken and serves 6 people, making it an excellent choice for a summer lunch, picnic, sandwich filling, or buffet.
A note about the name: Delia Smith is strongly associated with classic British home cooking and roast chicken, but this particular coronation chicken recipe should not be presented as an official Delia Smith recipe without a primary source confirming that attribution. The recipe below is a Delia-inspired version of the classic British dish.
What Is Coronation Chicken?
Coronation chicken is a classic British curried chicken salad made with cooked chicken and a creamy, curry-flavoured dressing.
The dish is traditionally associated with the coronation of Queen Elizabeth II in 1953. Modern versions vary, but curry, chutney, creamy dressing, and dried fruit are common ingredients.
This version keeps those familiar flavours while using natural yoghurt alongside mayonnaise. That makes the dressing creamy without making the finished chicken too heavy.
The addition of toasted almonds and dried apricots also gives the salad more texture than a simple chicken-and-curry dressing.
Coronation Chicken Recipe Ingredients
- 450g (1 lb) cooked chicken, skin removed and cut into bite-sized pieces
- 1 dessertspoon Madras curry powder
- 65ml mayonnaise
- 40ml natural yoghurt
- 1 tablespoon mango chutney
- 40g raisins
- 40g dried apricots, finely chopped
- 40g blanched almonds
- 3 spring onions, finely sliced
- 75g baby leaf salad, to serve
- Fresh coriander, to garnish
- Salt and freshly milled black pepper
Which Chicken Should You Use?
Leftover roast chicken is ideal.
If you have cooked a Delia Smith roast chicken or another roast chicken, remove the skin and bones and use the tender meat for this salad.
You can also use poached chicken or cooked chicken breast. Whatever you choose, make sure the meat is completely cool before mixing it with the dressing.
How To Make Coronation Chicken
1. Toast the Almonds
Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
Spread the blanched almonds over a baking tray and toast for about 8 minutes, until golden.
Allow them to cool.
Roughly chop half of the almonds and leave the other half whole for the final garnish.
2. Prepare the Chicken
Remove any skin and bones from the cooked chicken.
Cut or pull the chicken into bite-sized pieces and put it into a large mixing bowl.
Add half of the sliced spring onions.
3. Make the Coronation Chicken Sauce
For anyone wondering how to make coronation chicken sauce, the dressing is very straightforward.
Put the following into a bowl:
- Mayonnaise
- Natural yoghurt
- Madras curry powder
- Mango chutney
Stir until smooth and evenly combined.
Taste the dressing before adding it to the chicken. You want the curry flavour to be noticeable, but not so strong that it hides the sweetness of the chutney.
4. Add the Fruit and Almonds
Pour the dressing over the chicken.
Add the raisins, chopped dried apricots, and chopped toasted almonds.
Gently fold everything together until the chicken is evenly coated.
Avoid vigorous mixing, as you want to keep the chicken pieces intact.
5. Season and Chill
Season with salt and freshly milled black pepper.
Cover the bowl and refrigerate for at least 30 minutes.
This resting time allows the curry powder, chutney, and fruit flavours to develop.
6. Serve
Arrange the baby leaf salad on a serving plate.
Spoon the coronation chicken over the leaves.
Finish with the remaining spring onions, whole toasted almonds, and fresh coriander.
Serve chilled.
Why This Coronation Chicken Works
The key to this version is balance.
Mayonnaise provides richness and creaminess.
Natural yoghurt lightens the dressing and adds a little freshness.
Madras curry powder gives the chicken its warm, aromatic spice.
Mango chutney supplies sweetness and balances the curry.
Raisins and dried apricots add chewy bursts of sweetness.
Toasted almonds provide the crunch that makes each mouthful more interesting.
The result is a creamy but not overly heavy coronation chicken salad.
Tips For The Best Coronation Chicken
Don’t use too much curry powder
Madras curry powder can quickly dominate the other flavours. Start with the stated amount rather than adding extra immediately.
Let the chicken chill
The 30-minute resting time is worth doing. The flavours become more integrated as the chicken sits in the dressing.
Use moist chicken
Dry chicken absorbs the dressing and can make the finished salad seem less creamy. Tender leftover roast chicken works particularly well.
Toast the almonds
Toasting takes only a few minutes but gives the almonds a deeper flavour and better texture.
Don’t drown the chicken in dressing
The dressing should coat the chicken rather than leave it swimming in sauce.
Coronation Chicken Salad
For an easy chicken coronation salad recipe, serve the finished chicken over baby leaf salad.
The fresh leaves provide a peppery contrast to the creamy dressing.
For a summer buffet, serve it alongside potato salad, rice salad, coleslaw, or crusty bread.
It can also be prepared ahead, making it particularly convenient when you are feeding several people.
Coronation Chicken Sandwiches
Coronation chicken makes an excellent sandwich filling.
Spoon the chilled chicken between slices of crusty bread and add a handful of fresh salad leaves.
There is no need for an additional sauce because the chicken is already coated in its creamy curry dressing.
Coronation Chicken Pasta
If you have leftovers, you can turn them into coronation chicken pasta.
Cook your favourite pasta and allow it to cool completely. Fold it through the prepared coronation chicken.
If the mixture is too thick, loosen it with a small spoonful of natural yoghurt.
This makes an easy cold pasta salad for lunch, picnics, and summer gatherings.
Can I Use Curry Paste Instead of Curry Powder?
Yes.
Madras curry paste can be used instead of Madras curry powder, but curry paste is usually more concentrated.
Start with about half the amount, mix it into the dressing, and taste before adding more.
The curry should complement the mango chutney rather than overpower it.
Can I Make Coronation Chicken Ahead?
Yes.
This is one of the reasons coronation chicken is such a useful buffet dish.
Prepare the chicken and dressing, combine everything, cover, and refrigerate.
Keep the final garnish of coriander, spring onions, and whole almonds until just before serving.
How Long Does Coronation Chicken Keep?
Store coronation chicken in a covered container in the refrigerator and eat it within 2 days.
The flavour can become more developed after resting overnight.
For food safety, keep it properly chilled and do not leave it sitting at room temperature for extended periods.
Can You Freeze Coronation Chicken?
Freezing is not recommended.
The mayonnaise and natural yoghurt can separate when frozen and thawed, which may leave the dressing watery and change the texture of the chicken salad.
For the best texture, make it fresh and keep it refrigerated.
Common Questions
Is this an official Delia Smith coronation chicken recipe?
There is not a reliable primary source establishing this particular recipe as an officially published Delia Smith coronation chicken recipe. It is better described as a Delia-inspired coronation chicken recipe than to make an unsupported attribution.
What is the best chicken to use?
Cooked roast chicken is an excellent choice. Leftover chicken breast or other tender cooked chicken can also be used.
What makes coronation chicken different from ordinary curried chicken salad?
Coronation chicken is the traditional British style of curried chicken salad associated with the 1953 coronation. Curry, creamy dressing, chutney, and dried fruit are characteristic ingredients, although recipes vary.
How do you make coronation chicken sauce?
Combine mayonnaise, natural yoghurt, Madras curry powder, and mango chutney. Stir until smooth, then fold the dressing through cooked chicken.
Can I use leftover roast chicken?
Yes. In fact, leftover roast chicken is one of the easiest ways to make this dish.
Remove the skin and bones, then cut the meat into bite-sized pieces.
Can I serve coronation chicken as a salad?
Yes. Serve it over baby leaf salad and finish with toasted almonds, spring onions, and fresh coriander for a simple recipe coronation chicken salad.
Can I put coronation chicken in pasta?
Yes. Mix chilled cooked pasta with leftover coronation chicken to make an easy coronation chicken pasta salad.
How long should coronation chicken chill?
Chill it for at least 30 minutes before serving. This gives the flavours time to develop.
Nutrition Information
Estimated per serving, based on 6 servings:
- Calories: 340 kcal
- Fat: 20g
- Carbohydrates: 14g
- Fibre: 2g
- Protein: 26g
Nutrition is an estimate and will vary according to the chicken, mayonnaise, yoghurt, and other ingredients used.
Delia Smith Coronation Chicken
Cuisine: BritishDifficulty: Easy6
servings25
minutes8
minutes33
minutesThis Delia-inspired coronation chicken is a delicious curried chicken salad made with tender cooked chicken, a creamy dressing of mayonnaise and natural yoghurt, Madras curry powder, and mango chutney. Raisins, dried apricots, and toasted almonds add a lovely mix of sweetness and crunch.
It serves 6 people and takes around 25 minutes to prepare when you already have cooked chicken. It is an easy, make-ahead dish that works especially well for summer lunches, picnics, and buffet tables.
This is a Delia-inspired take on the classic British dish, not an official Delia Smith recipe. The natural yoghurt keeps the dressing light and creamy, while mango chutney adds just the right amount of sweetness to balance the warm curry flavour. The dried fruit and toasted almonds bring extra texture, making this much more interesting than a plain, heavy chicken salad.
Ingredients
450g (1 lb) cooked chicken, skin removed and cut into bite-sized pieces
1 dessertspoon Madras curry powder
65ml mayonnaise
40ml natural yoghurt
1 tablespoon mango chutney
40g raisins
40g dried apricots, finely chopped
40g blanched almonds
3 spring onions, finely sliced
75g baby leaf salad, to serve
Fresh coriander, to garnish
Salt and freshly milled black pepper
Directions
- Toast the almonds: Heat the oven to 180°C (160°C Fan / Gas Mark 4). Arrange the almonds on a baking tray and toast for about 8 minutes, until lightly golden and fragrant. Leave to cool, then roughly chop half and keep the rest whole for topping.
- Prepare the chicken: Remove the skin and bones from the cooked chicken, then cut or tear the meat into bite-sized pieces. Add it to a large bowl along with half of the sliced spring onions.
- Make the dressing: Add the mayonnaise, natural yoghurt, Madras curry powder, and mango chutney to a separate bowl. Stir well until you have a smooth, creamy dressing.
- Mix the salad: Pour the dressing over the chicken. Add the raisins, chopped dried apricots, and chopped almonds, then gently fold until everything is evenly coated.
- Season and chill: Season with salt and freshly milled black pepper. Cover and refrigerate for at least 30 minutes to allow the flavours to blend.
- Serve: Spread the baby leaf salad over a serving platter and spoon the coronation chicken over the top. Finish with the remaining spring onions, whole toasted almonds, and fresh coriander
Notes
- This recipe is a great way to use leftover cooked chicken. Make sure the chicken is completely cooled before mixing.
- Refrigerate for at least 30 minutes before serving so the curry and chutney flavours have time to develop.
