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Coronation Chicken

Introduction & method

Coronation chicken was created in 1953 by the florist Constance Spry and cordon bleu chef Rosemary Hume for the coronation of Queen Elizabeth II. Coronation chicken was very popular in the 1970s and is a retro classic dish. These days, you sometimes find a feeble version of this creamy, mayonaissy, mildly curried salad in sandwiches and wraps. Coronation chicken is easy to make and can be prepared in advance.

Coronation Chicken Recipe

Prep the Chicken

If you already have some cooked chicken, just chop it into shreds and move on to the next step. If you need to cook some chicken, you can sous vide it at 64°C (147°F) for one hour - smear the chicken with oil and a sprinkling of salt before you put it in the bag. Alternatively, you can poach it in some chicken stock, also for an hour. When the chicken is cooked, place it in the fridge to cool down completely. When the chicken is cold, shred it - you only want chicken, no skin, no bones.

Make the Coronation Chicken

Mix all the ingredients (except the garnish) together in a bowl. Mix in the shredded chicken. Arrange lettuce leaves (I like Little Gem for colour, shape and crunch) on a platter, and pile the coronation chicken on top of it. Sprinkle with the toasted almonds and chopped coriander. Maybe decorate it with some lime or lemon wedges. Serve with cold rice salad.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Coronation Chicken on YouTube.

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Ingredients & Info

 300 grams chicken meat
 3 tbsp mayonnaise
 3 tbsp plain yogurt
 2 tsp medium curry powder
 1 tbsp mango chutney
 1 tbsp dried apricots, chopped
 1 tbsp sultanas
 a squeeze of lemon juice
 2 tsp fresh coriander / cilantro
 2 tsp flaked almonds, toasted

US Customary/Imperial

serves 6 
Prep time: 10 minutes.
cooling time: 30 minutes.
Cooking time: 1 hour.
Total time: 1 hour 40 minutes.