Coronation Chicken

Coronation Chicken

First prepared for Queen Elizabeth II's Coronation in 1953 by Rosemary Hume, this delicious dish has become a firm favourite with the British public over the last 60 years.
ServesPrep / Cooking TimeDifficulty
6 20 minutes 1

Easy to pre-prepare as you can cook the chicken and once mixed with the sauce, just freeze the lot. Then only the rice and salad to do on the day.



1 large chicken, around 1.5g, cooked and meat removed in bite sized pieces
5tbsp of quality Mango chutney
50g ready to eat dried apricots, finely chopped
4cm piece of fresh ginger, peeled and grated
2tbsp curry powder (reduce to 1.5tsp if you want it less spicy)
2tsp Worcestershire Sauce (to give it bite)
200ml of good quality mayonnaise
200ml Greek Yoghurt
Fresh coriander, chopped finely
Basmati rice to serve


  • Place the mango chutney and apricots in a large bowl, then add the curry powder and ginger and mix well.
  • Add the Worcestershire sauce, mayonnaise and yoghurt. Season to taste.
  • Ensuring that the chicken is cold, gently stir into the mixture and pop into the fridge for at least 2 hours to allow it to chill right down.
  • When ready to serve, throw in the coriander and mix gently.
  • Serve with the perfect rice and a green salad or with a lovely cripsy Jacket Potato. Delicious!
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