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Delia Smith Coronation Chicken Recipe

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 1 hour 30 minutes
Total Time 2 hours 10 minutes
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

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.