Delia Smith Coronation Chicken Recipe

This creamy coronation chicken recipe from Delia Smith is her simple take on the British classic. Tender chicken is folded into a mayo and yoghurt dressing with Madras curry powder, mango chutney, raisins, dried apricots and toasted almonds. It serves 6 and takes about 25 minutes to prepare.

I make this every time we have a summer buffet or leftover roast chicken to use up. Pile it into a wide serving bowl and it looks the part on any table. It is one of those recipes that tastes even better the next day once the flavours have had time to settle.

Coronation Chicken Recipe Ingredients

• 1 medium cooked chicken, or 450g leftover cooked chicken, skin removed and cut into bite-sized pieces
• 1 dessertspoon Madras curry powder
• 65ml mayonnaise
• 40ml natural yoghurt
• 1 tbsp mango chutney
• 40g raisins
• 40g dried apricots, chopped
• 40g blanched almonds
• 3 spring onions, finely sliced
• 75g baby leaf salad, to serve
• Fresh coriander, to garnish
• Salt and freshly milled black pepper

What You’ll Need

This recipe needs very little equipment. A ProCook stainless steel baking tray is ideal for toasting the almonds evenly without hot spots. For serving, a wide Denby stoneware bowl shows off the salad properly and keeps it cool on a buffet table.

How to Make Coronation Chicken Recipe

1. Toast the almonds: Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Spread the blanched almonds in a single layer on a ProCook stainless steel baking tray and toast for 8 minutes until golden. Allow to cool, then roughly chop.
2. Prepare the chicken: Strip or cut the cooked chicken into bite-sized pieces, discarding the skin and bones. Place the chicken in a large mixing bowl.
3. Mix the dressing: In a separate bowl, combine the mayonnaise, natural yoghurt, Madras curry powder and mango chutney. Stir until smooth and evenly blended.
4. Combine everything: Pour the dressing over the chicken. Add the raisins, chopped dried apricots, most of the spring onions and most of the toasted almonds. Fold together gently until the chicken is well coated.
5. Season and chill: Season with salt and freshly milled black pepper. Cover and chill in the fridge for at least 30 minutes to let the flavours develop.
6. Serve: Arrange the baby leaf salad on a wide Denby stoneware serving bowl. Spoon the coronation chicken on top. Scatter over the remaining spring onions, toasted almonds and fresh coriander.

What Makes This Coronation Chicken Recipe So Good?

• Use leftover roast chicken: Delia says this is incredibly easy if you use ready-cooked or leftover chicken. A Sunday roast gives the best flavour here, but a shop-bought rotisserie chicken works just as well.
• Toast the almonds properly: Eight minutes at 180°C (160°C Fan / Gas Mark 4) is all they need. Watch them closely as they turn from golden to burnt very quickly. The crunch they add is worth the effort.
• Stick with Madras curry powder: Delia specifically recommends Madras for this recipe. It gives a warm, rounded spice without too much heat. Korma powder would be too mild and tikka paste would overpower the dressing.
• Make the dressing ahead: Mix the mayo, yoghurt, curry powder and mango chutney up to a day in advance. Keep it covered in the fridge. Add the chicken and fruit on the day of serving for the best texture. This works well when preparing a buffet with Delia’s coleslaw or a rice salad.

What to Serve With This?

This coronation chicken is a natural fit for a cold buffet spread. Pile it into crusty bread rolls or baguettes for a sandwich. Spoon it over jacket potatoes or serve it on a bed of leafy salad for a lighter lunch.

For a bigger spread, pair it with a rice salad, coleslaw and potato salad. It also works well alongside a simple Greek salad if you want something fresh to cut through the creamy dressing.

How Should You Store It?

Keep leftovers in an airtight container in the fridge for up to 2 days. The dressing may thicken slightly as it sits, so give it a gentle stir before serving again.

You can make the dressing up to a day in advance. Mix it with the chicken, fruit and nuts on the day you plan to serve. Do not freeze this dish as the mayonnaise and yoghurt will split and turn grainy once thawed.

Where Does Coronation Chicken Come From?

Coronation chicken was created in 1953 by Rosemary Hume and Constance Spry for the lunch following Queen Elizabeth II’s coronation. The original recipe was more elaborate, with a cooked curry cream sauce and red wine. Delia’s version strips it back to a simple, no-cook dressing of mayo, yoghurt and curry powder, making it far more practical for home cooks.

Nutrition Facts

• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 12g
• Protein: 28g

Nutrition information is estimated per serving.

Frequently Asked Questions

Can I use leftover turkey? Yes, this is one of the best ways to use up leftover Christmas turkey. The creamy dressing brings dry turkey breast back to life.

How does Delia Smith’s coronation chicken compare to BBC Good Food’s version? Delia’s recipe uses natural yoghurt and mango chutney for a lighter, fruitier dressing. BBC Good Food’s version tends to be heavier with more mayonnaise and no dried fruit or almonds.

Can I swap the raisins for sultanas? Yes, sultanas work just as well and are slightly sweeter. You could also try chopped dried mango for a more tropical flavour.

Is coronation chicken served hot or cold? It is always served cold or at room temperature. It is a classic buffet and picnic dish, not a hot meal.

What bread goes best with coronation chicken? Crusty white rolls, baguettes and wholemeal bread all work well. For a lighter option, stuff it into pitta breads or wrap it in a soft tortilla.

You May Also Like:

• Delia Smith Chicken Tray Bake Recipe
• Delia Smith Chicken Tagine Recipe
• Delia Smith Chicken and Mushroom Pie Recipe