Delia Smith Coronation Chicken Recipe

Coronation chicken has had a bit of a bad reputation over the years, mostly thanks to sad, gloopy supermarket sandwich fillings.

But the real thing is wonderful: tender chicken in a creamy, lightly spiced, slightly fruity sauce, and it deserves its place at any buffet or picnic.

It was created in 1953 for the lunch to celebrate the Queen’s coronation, and it has remained a British classic ever since. It is a very easy dish to make at home, and the version here is simple, light and full of flavour.

Why You Need to Cook the Curry Powder First

This is the step that makes the difference between a coronation chicken that tastes properly of something and one that tastes dusty.

Raw curry powder, stirred straight into mayonnaise, has a raw, slightly bitter, chalky flavour. Cooking it briefly in a little oil, with a bit of onion, gently toasts the spices and brings out their fragrance.

The mixture then cools into a mellow, warm, aromatic paste that blends smoothly into the dressing and gives the whole dish a far rounder flavour.

Ingredients for Delia Smith Coronation Chicken

Chicken:

• 4 chicken breasts (about 700g)
• 500ml chicken stock (or water)
• 1 bay leaf
• 6 black peppercorns

Dressing:

• 1 tbsp vegetable oil
• 1 small onion, very finely chopped
• 1 tbsp mild curry powder
• 1 tbsp tomato purée
• 150g good mayonnaise
• 100g Greek yoghurt
• 2 tbsp mango chutney, chopped (or apricot jam)
• Juice of ½ lemon
• Salt and freshly ground black pepper

To Finish:

• 50g flaked almonds, toasted
• 50g sultanas (optional)
• Fresh coriander, chopped

How to Make Delia Smith Coronation Chicken — Step by Step

Step 1 — Poach the Chicken

Put the chicken, stock, bay leaf and peppercorns in a pan. Bring to a gentle simmer, cover and cook for 15 to 18 minutes, until the chicken is cooked through and the juices run clear. Leave the chicken to cool in the stock.

Step 2 — Cook the Curry Paste

Heat the oil in a small pan over low heat. Cook the onion for 5 minutes, until soft. Stir in the curry powder and tomato purée and cook for 1 to 2 minutes, stirring. Tip into a bowl and leave to cool completely.

Step 3 — Make the Dressing

Stir the mayonnaise, yoghurt, chutney and lemon juice into the cooled curry paste until smooth. Taste and season.

Step 4 — Prepare the Chicken

Lift the cooled chicken out of the stock, pat dry, and cut or tear into bite-sized pieces.

Step 5 — Combine

Fold the chicken into the dressing until every piece is coated. Stir in the sultanas, if using.

Step 6 — Chill

Cover and chill for at least 1 hour, to let the flavours settle.

Step 7 — Finish and Serve

Scatter with the toasted almonds and fresh coriander just before serving.

My Top Tips for the Best Delia Smith Coronation Chicken

Cook the curry powder. A couple of minutes in oil removes the raw taste and gives you a smoother, more aromatic sauce.

Cool everything before mixing. Warm chicken or a warm curry paste can make the mayonnaise split and is a food safety risk.

Let the chicken cool in its poaching liquid. It stays moist and juicy instead of drying out as it cools.

Use a mild curry powder. Coronation chicken is meant to be gently spiced, not fiery.

Balance sweet and sour. Taste the dressing, and add a little more lemon juice or chutney until it is right.

Add the almonds at the end. They stay crunchy instead of softening in the dressing.

Serving Suggestions

Pile it into sandwiches with crisp lettuce, spoon it into a jacket potato, or serve it on a bed of salad leaves with warm naan bread. It is also lovely on a buffet table with a rice salad and a green salad.

How to Store Delia Smith Coronation Chicken

In the fridge: Store in an airtight container for up to 2 days.

At room temperature: Keep it chilled. Do not leave it out for more than 2 hours, or 1 hour in hot weather.

In the freezer: Not recommended. The mayonnaise-based dressing splits when frozen and thawed.

Delia Smith Coronation Chicken Recipe

Delia Smith’s coronation chicken has tender poached chicken in a creamy, lightly curried apricot dressing. A classic cold dish for sandwiches and buffets.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 6 People

Course: Main Course

Cuisine: British

Calories: 360

Ingredients Method Notes

Ingredients

  

• Chicken:
• 4 chicken breasts about 700g
• 500 ml chicken stock or water
• 1 bay leaf
• 6 black peppercorns
• Dressing:
• 1 tbsp vegetable oil
• 1 small onion very finely chopped
• 1 tbsp mild curry powder
• 1 tbsp tomato purée
• 150 g good mayonnaise
• 100 g Greek yoghurt
• 2 tbsp mango chutney chopped
• Juice of ½ lemon
• Salt and freshly ground black pepper
• To Finish:
• 50 g flaked almonds toasted
• 50 g sultanas optional
• Fresh coriander chopped

See also  Delia Smith Chicken Marengo Recipe

Method

 

1. Poach the chicken for 15–18 minutes, then cool in the stock.
2. Cook the onion, curry powder and tomato purée in the oil for 1–2 minutes. Cool completely.
3. Mix with the mayonnaise, yoghurt, chutney and lemon juice. Season.
4. Cut the cooled chicken into pieces.
5. Fold the chicken into the dressing, with the sultanas if using.
6. Chill for at least 1 hour.
7. Scatter with almonds and coriander to serve.

Notes

Cook the curry powder first for a smooth, rounded flavour.

Cool everything before mixing, and keep it chilled.

Let the chicken cool in its poaching liquid to keep it moist.

Add the almonds at the end so they stay crunchy.

Not suitable for freezing.

Frequently Asked Questions About Delia Smith Coronation Chicken

Can I use leftover roast chicken?

Yes. Use about 500g of cooked chicken, shredded or cut into pieces, and skip the poaching.

Can I make it ahead for a party?

Yes. It is best made the day before, and keeps well in the fridge for 2 days. Add the almonds and coriander just before serving.

Can I make it less rich?

Use more yoghurt and less mayonnaise, or use all Greek yoghurt with a splash of olive oil.

What is the difference between coronation chicken and curried chicken salad?

Coronation chicken has a specific mild, slightly sweet, creamy dressing with apricot or chutney, a little tomato and a touch of curry spice. Other curried chicken salads are often spicier and use plain mayonnaise.