Delia Smith Coronation Chicken Recipe

This classic Delia Smith Coronation Chicken is creamy, gently spiced, and beautifully balanced with sweet and savoury flavours. Tender chicken is folded through a rich curry dressing with just enough warmth to keep it comforting rather than hot. It is an easy, no-fuss recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes around 35 minutes, including cooling and assembling.

Ingredients

For the chicken

• 2 large cooked chicken breasts, about 400g, skin removed
• Salt, to taste

For the coronation sauce

• 2 tbsp vegetable oil
• 1 small onion, very finely chopped
• 1 tbsp mild curry powder
• 1 tbsp tomato purée
• 2 tbsp mango chutney, finely chopped
• 150ml mayonnaise
• 3 tbsp Greek yoghurt or single cream
• 1 tsp lemon juice
• Salt and freshly ground black pepper

To finish

• 50g dried apricots or sultanas, finely chopped
• 25g flaked almonds, lightly toasted

How to Make Delia Smith Coronation Chicken

• Prepare the chicken: Cut the cooked chicken into neat bite-sized pieces. Season lightly with salt, cover, and set aside while you prepare the sauce.
• Cook the onion: Heat the vegetable oil in a small saucepan over low heat. Add the chopped onion and cook gently for 8 to 10 minutes until completely soft but not coloured.
• Add the spices: Stir in the curry powder and cook for 1 minute, stirring constantly. Add the tomato purée and cook for another 30 seconds.
• Cool the base: Remove the saucepan from the heat and allow the mixture to cool completely. This prevents the mayonnaise from splitting.
• Mix the sauce: Once cool, stir in the mango chutney, mayonnaise, yoghurt or cream, and lemon juice. Season with salt and black pepper to taste.
• Combine: Add the chicken pieces and chopped dried fruit to the sauce. Fold gently until everything is evenly coated.
• Finish and chill: Transfer to a serving bowl, sprinkle over the toasted flaked almonds, cover, and chill for at least 30 minutes before serving.

Tips

Why did my sauce taste too strong?

Curry flavour develops as it sits. If it tastes too strong, add a spoonful of extra yoghurt or mayonnaise to soften it.

How do I stop the sauce from splitting?

Always let the onion and curry base cool fully before mixing in the mayonnaise.

Can I make it milder?

Use a very mild curry powder and reduce the quantity slightly if cooking for children.

Serving Suggestions

• Serve in crusty sandwiches or soft rolls
• Spoon over a green salad for a light lunch
• Pair with baked jacket potatoes

Storage

Room temperature

Do not leave out for more than 1 hour due to the mayonnaise-based sauce.

Refrigerator

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

Freezing

Freezing is not recommended as the sauce can separate when thawed.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 28g
• Fat: 30g
• Saturated fat: 6g
• Sodium: 480mg

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

FAQs

Delia Smith Coronation Chicken Recipe

Recipe by Milli RoseCourse: 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 made with tender chicken in a creamy, mildly spiced curry sauce.

Ingredients

• 2 large cooked chicken breasts

• 2 tbsp vegetable oil

• 1 small onion, finely chopped

• 1 tbsp mild curry powder

• 1 tbsp tomato purée

• 2 tbsp mango chutney

• 150ml mayonnaise

• 3 tbsp Greek yoghurt or single cream

• 1 tsp lemon juice

• 50g dried apricots or sultanas

• 25g flaked almonds

• Salt and black pepper

Directions

• Soften the onion gently in oil until fully cooked.
• Stir in curry powder and tomato purée, then cool completely.
• Mix in mayonnaise, yoghurt, mango chutney, and lemon juice.
• Fold in chicken and dried fruit until coated.
• Chill, then top with flaked almonds before serving.

Notes

• Always cool the curry base before adding mayonnaise.
• Chilling improves flavour.