Delia Smith Coronation Chicken

This classic Delia Smith Coronation Chicken is a creamy, gently spiced British favourite that balances tender chicken with a rich curry dressing and subtle sweetness. The texture is soft and comforting, with bursts of flavour from fruit and seasoning in every bite. It is an easy recipe that suits beginners and experienced cooks alike, and it comes together with very little effort. From start to finish, allow around 35 minutes, plus cooling time for the chicken.

Ingredients

For the chicken

• 600g cooked chicken breast or thigh meat
• 1 bay leaf
• Salt, to taste

For the coronation sauce

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 to 1½ tbsp mild curry powder
• 1 tbsp tomato purée
• 150ml mayonnaise
• 100ml Greek yoghurt or single cream
• 2 tbsp mango chutney
• 50g dried apricots or sultanas, finely chopped
• Juice of ½ lemon
• Freshly ground black pepper

To serve

• Fresh coriander or parsley, chopped
• Toasted flaked almonds, optional

How to Make Delia Smith Coronation Chicken

• Prepare the chicken: If your chicken is not already cooked, place it in a pan with the bay leaf and a little salt. Cover with water, bring to a gentle simmer, and cook for 15 to 20 minutes until just tender. Remove from the pan and leave to cool completely before cutting into bite sized pieces.
• Cook the onion: Heat the oil in a small saucepan over medium heat. Add the chopped onion and cook for 5 to 6 minutes until soft and translucent, stirring occasionally.
• Add the spices: Stir in the curry powder and tomato purée. Cook gently for 1 minute to release the flavours, then remove from the heat and leave to cool.
• Mix the sauce: In a large bowl, combine the cooled onion mixture with the mayonnaise, yoghurt or cream, mango chutney, chopped dried fruit, and lemon juice. Season with black pepper and mix until smooth.
• Combine and chill: Add the cooked chicken to the sauce and fold gently until evenly coated. Cover and chill in the refrigerator for at least 30 minutes to allow the flavours to develop.
• Finish and serve: Before serving, check the seasoning and adjust if needed. Sprinkle with fresh herbs and toasted almonds if using.

Tips

How do I keep the chicken moist?

Do not overcook the chicken. Simmer gently and remove it from the heat as soon as it is cooked through, then allow it to cool naturally.

Can I make the sauce less rich?

Replace some of the mayonnaise with extra yoghurt. This lightens the texture while keeping the flavour balanced.

What curry powder works best?

A mild curry powder is ideal. It should add warmth and colour without overpowering the chicken.

Serving Suggestions

• Serve with crusty bread or soft rolls
• Pair with a fresh green salad
• Spoon over baked jacket potatoes
• Use as a filling for sandwiches or wraps

Storage

Room temperature

This dish should not be kept at room temperature for more than 1 hour.

Refrigerator

Store in an airtight container in the fridge for up to 2 days. Stir gently before serving.

Freezing

Freezing is not recommended, as the mayonnaise based sauce can separate once thawed.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 6g
• Sodium: 480mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Coronation Chicken

Recipe by Ibrahim KhanCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic British coronation chicken with tender cooked chicken in a creamy, gently spiced curry dressing.

Ingredients

• 600g cooked chicken, chopped

• 1 tbsp vegetable oil

• 1 small onion, finely chopped

• 1½ tbsp mild curry powder

• 1 tbsp tomato purée

• 150ml mayonnaise

• 100ml Greek yoghurt

• 2 tbsp mango chutney

• 50g dried apricots or sultanas, chopped

• Juice of ½ lemon

• Salt and black pepper

• Fresh coriander or parsley

• Toasted flaked almonds

• Bay leaf for cooking chicken

Directions

• Cook chicken gently until tender, then cool and chop.
• Soften onion in oil until translucent.
• Stir in curry powder and tomato purée, then cool.
• Mix mayonnaise, yoghurt, chutney, fruit, and lemon juice.
• Fold chicken into sauce until evenly coated.
• Chill before serving for best flavour.

Notes

• Use mild curry powder for traditional flavour.
• Chilling improves taste and texture.
• Do not freeze due to mayonnaise.