Mel and Mal's Coronation Chicken

  • 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

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.

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.

Serves : 6        Prep/Cooking Time : 20 minutes


Make the Sauce

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.

Add the Chicken & Eat!

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!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES