Classic Coronation Chicken Recipe (2024)

Extremely tasty and very reminiscent of the chicken salad ubiquitous in sandwich shops in the UK. There it is most often made with golden raisins instead of dried apricot, and the family (we all lived in the UK for 3 years) agreed they preferred the raisin version. Another suggestion (not in keeping with original) was to introduce a crunchy element like blanched almonds. If you live near a Trader Joe's, their mango chutney is inexpensive and works great on this recipe.

I wouldn't change a thing. I made this for a catering gig, a school board meeting. I did add some mixed greens to serve as a salad with crostini with apple/onion confit on gorgonzola. They couldn't stop talking about it.

Fantastic flavor. The most tasty chicken salad I have fixed in years. I served it as a salad with salad greens as the base with grilled peaches as accompaniments.

This is perfect as is. Perfect! However....if you are in a hurry, make a batch of chicken salad (with mayonnaise) and stir in an entire jar of Major Grey's chutney (Crosse and Blackwell) and make sandwiches with crusty French bread.

Awesome recipe. I used craisins and added chopped almonds and walnuts. Not a fan of mayo so I used nonfat Greek yogurt. I have eaten this for 2 days straight for lunch and dinner, on sourdough toast, inside a pita, and on top of some romaine lettuce as a salad. Ok I've had it for breakfast too. It's just so good!

Doesn't seem like it would, but this makes a great open-faced sandwich on a piece of toast with cheddar melted on top.

I'm not a great lover of mayonnaise. So a friend made this recently with half mayonnaise and half yougurt. It was delicious.

Made this for a staff lunch. Big hit. I added sriracha as I thought it needed a little more zing. Made wraps instead of sandwiches, lining the wrap with romaine and scattered some watercress on the chicken and a squeeze of lemon, for a little more punch. Excellent!!!

I made it per the recipe, but it turned out an unattractive brown unlike the pale yellow in the picture. I assume the red wine accounts for that, but why did the picture look so different?

Ther’a 1/2 C of red wine in the ingredients above.

Shove a thermometer into the breast when roasting and you'll never have dry breast again. Pull the breast out at 160 degrees, cover and let rest for 15 minutes MINIMUM.This resting period will get your breast up to 165 and more importantly all the juices will reabsorb into the meat. enjoy.

good idea, the peaches!

This is the best chicken salad I’ve ever had. I used boneless skinless chicken breast roasted in the oven to around 164F. My chutney was made in house because my local grocer had ñone (Ridgewood, BY) and I included the lemon zest with the juice from one small lemon. I served on a bed mixed greens and it really was spectacular. Next day I had some on toast and thoroughly enjoyed it and today in a Sandwich. Each way just as good as the last. I stuck with fine chopped dried Turkish apricots.

In Melissa Clark’s version of this recipe she wrote to use Madras curry powder which is hotter than regular curry powder or use just curry paste.

I needed this in a hurry to replace a different (failed) entrée for a pot luck dinner. I cooked frozen chicken breasts in my instant pot (worked really well) and went on from there. It really makes a difference when you "bloom" the spices before adding them to the mayonnaise/whipped cream sauce base.

I made this as directed, substituting halved grapes for dried apricots, and it is a winner! The curry is v subtle, much to my partner’s relief. The salad benefits from refrigeration for an hour or so to allow the flavours to meld. Long live the king!

Deliciousooooo.

In Classic Coronation Chicken there is far too much mayo in it. You can cut it into half.

How about rotisserie chicken?

The introductory paragraph describes the chicken as ‘cold poached’, not roasted.

Shove a thermometer into the breast when roasting and you'll never have dry breast again. Pull the breast out at 160 degrees, cover and let rest for 15 minutes MINIMUM.This resting period will get your breast up to 165 and more importantly all the juices will reabsorb into the meat. enjoy.

Delicious and worth the extra steps. I didn’t have red wine so I used vermouth. I swapped out apricots for golden raisins. Based on reviews I added celery which is needed for crunch. I might add slivered almonds next time for good measure.

Welll, bummer. I misread. Used red wine vinegar. Sigh. That’s a lot of wasted chicken. I could not figure out why it was so overly tart! Anyone think of a fix? I kept thinking “maybe the Mayo will tame it….”.

I had 3.3 lb chicken breasts and used half a chopped apple and some toasted almond slices in place of the apricots and added an extra tablespoon of curry powder. Otherwise I made the recipe as written. Ended up with way more sauce than needed and used at most 65% of the sauce. Otherwise quite delicious and received many compliments. The red wine and tomato definitely gave this a different twist on the standard curried chicken salad.

Used 1/4 fat free Greek yogurt and 3/4 mayo. Garnished with something green and coconut flakes on open face grainy bread!

Great salad! I had fresh sweet cherries and pitted them and used them instead of the apricots - - - gave a pinkish tinge, but the salad was fine with them.

My 95 year old mother printed this off and asked me to make it. We liked it so much that she asked me to make it again the next week!! I made exactly as written but in reading the notes, I think some hot sauce or more curry powder would be good. It could stand a bit more heat. 4 pounds of chicken is a lot of chicken.