Coronation Chicken

Jubilee Issue of the Parish Newsletter

Greater love hath no recipe writer than to prepare the dish she has loathed since it first passed her lips. The very thought of being offered up this dish has always made me shudder. But, I am converted, thanks to the following recipe. What have I been missing all these years? Probably not much. As my Official Taster assures me his recollection of Coronation Chicken was nothing like this recipe. But then again ingredients are easier to come by now than in 1953 when this dish was created.

This handily uses up the pickings from a Sunday Roast.

Ingredients - plenty for two

What is left of the chicken after your Sunday roast Seeds from 2 cardamom pods, crushed
1 onion, roughly chopped ¼ tsp salt
1 large clove garlic, roughly chopped Freshly ground black pepper
3cm piece root ginger, peeled and roughly chopped 400ml chicken stock
3 tbsp mango chutney 2 tbsp olive oil
2 tbsp mild curry powder 120g mayonnaise
50g Greek yoghurt ½ tsp ground coriander
½ tsp ground cumin 50g raisins or sultanas, soaked in hot water to soften
Handful of toasted almonds  


  1. Put the onion, garlic and ginger in a food processor and blitz until the mixture takes on a paste consistency.
  2. Heat the oil in a frying pan and gently fry the paste for 6-8 minutes to cook through.
  3. Add the spices, salt, a good grinding of pepper and cook for a few minutes more until fragrant before stirring in the mango chutney.
  4. Pour in the stock and bubble rapidly until the mixture has reduced back down to a paste, then transfer to a large bowl and leave to cool.
  5. Mix the mayonnaise and yoghurt into the cooled paste, then stir in the raisins or sultanas and toss with the chicken. Check the seasoning and adjust if necessary.
  6. Chill until needed, then serve scattered with toasted almonds.


Coronation Chicken

curry spices