Cooked cold chicken in a creamy, spicy sauce with sultanas and apricots, this Coronation chicken is a British classic!
It makes a fantastic sandwich filler, jacket potato topper or serve with a lovely crisp salad.
This is my super-quick version, using rotisserie or leftover cooked chicken – ready in less than 10 minutes.

Coronation chicken and salad in a wrap with a piece of string around it. The wrap is on a light plate, next to a further wrap, on a light background.
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If you’ve never heard of Coronation chicken, it’s a cold dish of cooked chicken (shredded or chopped) in a curry spiced mayo-based sauce with mango chutney, sultanas and apricots for sweetness.

Sounds like a bit of an unusual combination, but it really works.

It was invented back in 1953 as part of a celebration banquet for the coronation of queen Elizabeth II.
The recipe was widely published so that it could be enjoyed at homes and in street parties for the celebration.

This is my take on that classic dish.

📋 What do we need?

Labelled ingredients for coronation chicken on a wooden background.

You can use leftover cooked chicken or rotisserie chicken. Alternatively, poach chicken breasts in stock until cooked. Then cool them and chop them up.

🔪 How to make Coronation Chicken

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP If you want to loosen the sauce a little, simply stir in a tablespoon or two of cold water.

I love to serve it on a nice crisp salad with red onion, cucumber and radishes, alongside a few flatbreads or slices of homemade bread – so people can make sandwiches out of it if they like.

Overhead of coronation chicken on a bed of salad on a dark surface.

Now that’s what I call a loaded flatbread ⬇️⬇️

Close up image of coronation chicken and salad on a folded flatbread, stacked on another flatbread, against a light background.

🍲 More fantastic chicken salad recipes

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5 from 6 votes

Coronation Chicken Recipe

Coronation chicken – cooked chicken in a creamy, spicy sauce with sultanas and apricots. It makes a fantastic sandwich filler, jacket potato topper or serve with a lovely crisp salad.
Prep Time: 10 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: British


  • 7 tbsp (105ml) mayonnaise
  • 3 tbsp Greek yogurt or crème fraiche for a creamier taste
  • 1 ½ tsp madras curry powder
  • tsp ground cinnamon
  • tsp salt
  • tsp white pepper
  • 3 tbsp mango chutney
  • 2 tbsp sultanas
  • 3 dried apricots finely chopped
  • 500 g (1.1 lbs) cooked chicken breast roughly chopped
  • 1 tbsp toasted almond flakes
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  • In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, cinnamon, salt, pepper, mango chutney, sultanas, and apricots until combined.
    7 tbsp (105ml) mayonnaise, 3 tbsp Greek yogurt, 1 ½ tsp madras curry powder, 1/8 tsp ground cinnamon, 1/8 tsp salt, 1/8 tsp white pepper, 3 tbsp mango chutney, 2 tbsp sultanas, 3 dried apricots
  • Add in the chopped chicken and stir to coat the chicken.
    500 g (1.1 lbs) cooked chicken breast
  • Place in a serving bowl and top with flaked almonds, then serve as part of a salad or in a sandwich.
    1 tbsp toasted almond flakes



Can I make it ahead?
Yes, so long as your cooked chicken still has a good use-by date, this should keep well, covered in the refrigerator for 2 days.
Can I freeze it?
No I don’t recommend freezing it. It’s likely that the sauce will release water upon defrosting and may split.
Ingredient swaps
  • Swap out the Greek yogurt for regular, natural yogurt.
  • Add in seeds – such as pumpkin or sunflower seeds, or pine nuts.
  • Use low fat mayo (and low fat yogurt) if you’re looking for a lighter option.
  • Use spicy curry powder if you want the Coronation chicken to be hotter.
How to scale up and scale down this recipe
Scale the recipe up or down, sticking to the same ingredient rations.
Nutritional information is per serving (serves 6).


Calories: 317kcal | Carbohydrates: 14g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 221mg | Potassium: 338mg | Fiber: 1g | Sugar: 11g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Jack Fluner says:

    It were great good

  2. Stephanie August says:

    5 stars
    Big hit! Makes wonderful sandwiches and tasty on a Triscuit. Thank you!

  3. Val says:

    5 stars
    Toasted almonds are a huge plus! Don’t skip it! I also added celery & and red onion for more crunch.

  4. Catherine Dogear says:

    5 stars
    I added the mango chutney and sultanas, too, and like this mix a lot.

  5. Lynn says:

    5 stars
    Good use of left over chicken and and easy meal for busy working people ☺️

  6. Anita Howard says:

    Why spoil a magnificent dish with mango chutney and sultanas; they played no part in the original recipe and they don’t add to the dish now.

    1. Nicky Corbishley says:

      Well I like them. So I added them 🙂

  7. Peter says:

    5 stars
    Coronation Chicken.

    I have not made this for years.
    It was wonderful to be reunited this old favourite again.
    The perfect meal for a hot day with a crisp salad.
    Monsoons coming soon to cool things down a tad.

    My wife being Asian had boiled rice and I had lightly toasted garlic butter bread stick. YUM.

    Only thing missing was 1 or 3 pints of fine English real ale, never mind have to do with what I have.


  8. Michelle says:

    5 stars
    Made this dish this evening with a salad, quick and easy to prepare. Really nice and tasty on a hot summer evening. Will be adding this to my regular recipes. Highly recommend.