📝 About This Recipe
Originally created for the coronation of Queen Elizabeth II in 1953, this iconic British classic marries tender poached chicken with a creamy, aromatic curry-infused dressing. Our version elevates the heritage recipe with a perfect balance of sweet mango chutney, toasted almonds, and bright lime, creating a sophisticated harmony of textures and flavors. It is the ultimate centerpiece for a high-end afternoon tea or a luxurious weekend picnic.
🥗 Ingredients
The Chicken
- 2 large Chicken Breast (boneless and skinless)
- 500 ml Chicken Stock (high quality, enough to submerge chicken)
- 1 Bay Leaf
- 5 Black Peppercorns (whole)
The Coronation Sauce
- 150 ml Mayonnaise (full-fat, high quality)
- 50 ml Greek Yogurt (thick and plain)
- 1 tablespoon Mild Curry Powder (toasted in a dry pan for 30 seconds)
- 2 tablespoons Mango Chutney (finely chopped if chunky)
- 1 teaspoon Tomato Purée
- 1/2 teaspoon Worcestershire Sauce
- 1/2 tablespoon Lime Juice (freshly squeezed)
- 4 pieces Dried Apricots (very finely diced)
- 2 tablespoons Flaked Almonds (toasted until golden)
- 1 tablespoon Fresh Cilantro (finely chopped)
The Assembly
- 8 slices Sourdough or Thick White Bloomer (freshly baked)
- 30 g Butter (softened, salted)
- 1 handful Baby Spinach or Watercress (washed and dried)
👨🍳 Instructions
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1
Place the chicken breasts in a small saucepan and cover with the chicken stock, bay leaf, and peppercorns. Bring to a very gentle simmer over medium heat.
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2
Once simmering, reduce the heat to low, cover with a lid, and poach for 12-15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
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3
Remove the chicken from the liquid and let it rest on a plate until completely cool. This ensures the meat remains juicy and doesn't melt the mayonnaise later.
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4
While the chicken cools, place the curry powder in a small dry frying pan over medium-low heat for 30-60 seconds until fragrant, then remove immediately to prevent burning.
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5
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, toasted curry powder, tomato purée, and mango chutney until smooth.
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6
Stir in the Worcestershire sauce, lime juice, diced apricots, and half of the toasted flaked almonds.
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7
Once the chicken is cool, cut it into small, bite-sized 1cm cubes or shred it gently with two forks, depending on your texture preference.
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8
Fold the chicken into the sauce gently until every piece is thoroughly coated. Season with a pinch of salt and black pepper to taste.
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9
Stir in the fresh cilantro. For the best flavor, cover and refrigerate the mixture for at least 30 minutes to allow the spices to bloom.
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10
Lightly butter each slice of bread to create a moisture barrier. This prevents the sandwich from becoming soggy.
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11
Lay a bed of baby spinach or peppery watercress on four of the bread slices.
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12
Generously spoon the Coronation chicken mixture over the greens, spreading it to the edges.
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13
Sprinkle the remaining toasted almonds over the filling for an extra crunch.
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14
Top with the remaining bread slices, press down gently, and slice diagonally. Serve immediately.
💡 Chef's Tips
Always toast your curry powder briefly; it removes the 'raw' floury taste and awakens the essential oils. Poaching the chicken in stock rather than water adds a deep layer of savory flavor to the meat. If the sauce feels too thick, add a teaspoon of the cooled poaching liquid to loosen it. For a lower-carb option, this filling works beautifully inside a hollowed-out avocado or a large lettuce cup. Avoid using 'salad cream'—stick to a high-quality egg mayonnaise for the authentic creamy mouthfeel.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a sparkling Elderflower pressé. Serve alongside a handful of lightly salted kettle chips for a satisfying textural contrast. A side of pickled cucumber ribbons helps cut through the richness of the creamy sauce. For a traditional tea, remove the crusts and cut into small 'finger' rectangles. Accompany with a simple side salad of peppery arugula and cherry tomatoes.