This Coronation Chicken Recipe combines tender chicken with a creamy curry dressing, sweet mango chutney, juicy sultanas, and toasted almonds.
Each bite has a gentle balance of spice, sweetness, and tang, making it a lovely filling for sandwiches or a simple lunch served with salad.
This version uses mayonnaise and Greek yogurt for a dressing that coats the chicken without feeling too heavy.
A little lemon juice brightens the flavor, while briefly cooking the curry powder helps its spices blend smoothly into the sauce. Make it ahead, let it chill, and enjoy an easy meal with plenty of flavor.
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: 5 minutes
- Chilling time: 30 minutes
- Total time: 55 minutes
- Servings: 6
- Serving size: One-sixth of the finished recipe
- Chicken: Cooked and chilled before starting
The timing assumes you already have cooked chicken. If cooking chicken from scratch, allow additional time for cooking and cooling.
Ingredients
- 4 cups cooked, skinless chicken breast, diced or shredded (560 g)
- ½ cup full-fat mayonnaise (112 g)
- ½ cup plain Greek yogurt, 2% fat (120 g)
- 3 tablespoons mango chutney (60 g), large pieces finely chopped
- 1 tablespoon mild curry powder
- 1 teaspoon olive oil
- 1 tablespoon tomato paste
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- ⅓ cup sultanas or golden raisins (50 g)
- ¼ cup sliced almonds (25 g)
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
Choose a mild curry powder for a gently spiced result. Mango chutney varies in sweetness and heat, so use one you enjoy eating on its own.
Directions
1. Prepare the chicken
Cut the cooked, chilled chicken into bite-sized pieces, approximately ½ inch across. Alternatively, pull it into short shreds using two forks. Small pieces are easier to coat evenly and work especially well in sandwiches.
Remove any skin, bones, or tough cartilage. If the chicken looks wet, gently blot it with a paper towel so excess moisture does not thin the dressing.
If starting with raw chicken, cook it until the center reaches 165°F (74°C) on a food thermometer. Divide it into shallow containers and refrigerate promptly to cool before assembling the salad.
2. Toast the almonds
Place the sliced almonds in a small, dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant.
Transfer them immediately to a plate. Almonds can burn quickly, and leaving them in the hot skillet may darken them further. Let them cool while you prepare the dressing.
3. Cook the curry mixture
Reduce the skillet heat to low and add the olive oil. Stir in the curry powder and cook for about 20–30 seconds, stirring continuously.
Add the tomato paste and water. Stir for another 45–60 seconds, until you have a smooth, fragrant paste. Keep the heat gentle; the spices should smell warm and aromatic without becoming scorched.
Scrape the mixture into a small bowl and let it cool for about 5 minutes.
4. Mix the creamy dressing
In a large mixing bowl, combine the mayonnaise, Greek yogurt, mango chutney, and lemon juice. Whisk or stir until smooth.
Add the cooled curry mixture, salt, and black pepper. Mix thoroughly, scraping the bottom and sides of the bowl so the spice paste is evenly distributed.
The dressing should be creamy and spoonable. Small pieces of mango from the chutney are perfectly fine and add little pockets of sweetness.
5. Fold in the chicken and fruit
Add the prepared chicken and sultanas to the dressing. Use a large spoon or flexible spatula to fold everything together gently.
Continue until the chicken is evenly coated, but avoid stirring so firmly that it breaks into tiny pieces. The finished mixture should have enough dressing to stay moist without collecting in a puddle at the bottom.
Taste a small spoonful. Remember that the curry flavor will become more noticeable as the salad rests.
6. Chill before serving
Cover the bowl and refrigerate for at least 30 minutes. This resting time allows the curry, chutney, and lemon to blend and gives the sultanas time to soften slightly.
For an easy lunch the following day, leave the covered salad in the refrigerator overnight. Keep the toasted almonds in a separate airtight container to preserve their crunch.
7. Add the almonds and serve
Just before serving, fold in half the toasted almonds and scatter the remainder over the top.
Spoon the chicken into sandwiches, wraps, or baked potatoes, or serve it over lettuce with cucumber and tomatoes. It also works well alongside rice. Bread, rice, potatoes, and other accompaniments are additional to the nutrition estimates below.
Tips for the Coronation Chicken Recipe
- Start with mild curry powder: Different blends have different heat levels. A mild blend gives you a useful starting point without overwhelming the chutney and chicken.
- Use tender chicken: Leftover roasted or gently poached chicken works well. If using rotisserie chicken, remove the skin and check the seasoning before adding all the salt.
- Chop chunky chutney: Large mango pieces can make the dressing uneven. Finely chopping them helps spread their flavor throughout the salad.
- Adjust the texture after chilling: Chicken and dried fruit absorb some dressing as they sit. If the mixture becomes too thick, stir in cold water, one teaspoon at a time, until it reaches your preferred consistency.
- Keep the almonds separate until serving: This small step makes a noticeable difference to their texture, particularly when preparing lunch ahead.
- Make a nut-free version if needed: Omit the almonds and check ingredient labels when cooking for someone with an allergy. The salad still has plenty of texture from the chicken and sultanas.
Storage Instructions
Transfer the salad to a covered, airtight container and refrigerate at 40°F (4°C) or below. Use within 3–4 days of cooking the chicken; mixing previously cooked chicken with fresh dressing does not restart its storage time.
For make-ahead preparation, assemble the salad one day before serving and add the almonds at the last minute. Use a clean spoon each time you portion it out.
Do not leave the salad unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C). For picnics or packed lunches, keep it in an insulated cooler with ice packs. Discard portions that exceed these limits.
Freezing the assembled salad is not recommended for quality: the creamy dressing may separate and become watery after thawing.
Nutrition Facts
Estimated per serving, based on six servings:
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 32 g |
| Carbohydrates | 19 g |
| Total fat | 20 g |
| Saturated fat | 3 g |
| Fiber | 2 g |
| Sodium | 290 mg |
Estimates include all listed ingredients, including the almonds, and exclude serving accompaniments. Actual values vary by ingredient brands, chicken seasoning, substitutions, and portion size.
