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Coronation chicken

Step back into 1952 and showcase the classic chicken salad for a delicious lunch of Coronation nostalgia.


  • 2 free range chicken breasts, skin removed

  • 1 tbsp olive oil

  • 1 lemon, juice and zest

  • sea salt and freshly ground black pepper

  • knob of butter

  • 1 shallot, finely chopped

  • 1 red chilli, deseeded and finely chopped

  • 2 teaspoons madras curry powder

  • 2 tbsp tomato purée

  • 100ml/3½fl oz dry white wine

  • 100ml/3½fl oz chicken stock

  • 1 tbsp apricot jam

  • 150ml/5fl oz mayonnaise

  • 75ml/3fl oz crème fraîche

  • 1 large mango, peeled, stone removed, flesh diced

  • 4 spring onions, finely chopped

  • 2 tbsp chopped fresh coriander

  • dash Tabasco sauce

  • 50g/2oz flaked almonds (toasted lightly dry frying pan)

  • green salad leaves, to serve


  • 1.

    Rub the olive oil all over the chicken. Scatter over the lemon zest and season with the salt and black pepper.

  • 2.

    Steam the chicken for 20-25 minutes, or until cooked through, then set aside to cool.

  • 3.

    Melt the butter in a frying pan, add the shallot and chilli and fry for five minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the volume of the liquid has reduced by half.

  • 4.

    Stir in the jam and stock, continue to simmer until the volume of the liquid has reduced by half. Set aside to cool.

  • 5.

    Mix the mayonnaise and the crème fraiche in a bowl until well combined, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.

  • 6.

    Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper and Tabasco to taste. Serve with a green salad, and dress with the toasted almond flakes.

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