Coronation chicken recipe

(195 ratings)

No jubilee celebrations would be the same without coronation chicken. This retro dish serves 8-10 party guests and is so simple and easy to make - great for any street party.

Coronation chicken
(Image credit: TI Media Limited)
  • healthy
Preparation Time30 mins
Cooking Time45 mins
Total Time1 hours 15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories321 Kcal16%
Fat21 g30%
Saturated Fat3 g15%

This coronation chicken recipe is a tasty way to spruce up chicken breasts (opens in new tab) using mayo, curry paste and apricot halves.

Delicious as a sandwich filling (opens in new tab) or served with a warm potato salad (opens in new tab). No British (opens in new tab) celebrations would be the same without coronation chicken!

This retro dish serves 8-10 party guests and is so simple and easy to make it would be great for any street party.

Or, if you're planning a summer picnic (opens in new tab), this deliciously sweet and flavoursome chicken dish tastes divine with a big, fresh, crunchy baguette. Packed with protein (opens in new tab), it's a great filler for sandwiches that will keep everyone going until tea time.

Made using onions, thyme, red wine and apricots, this is a recipe you're going to love.

Fancy trying some more difference chicken recipes (opens in new tab)? We've got some great, inexpensive chicken thigh recipes (opens in new tab) right here!


  • 1kg (2¼lb) chicken breasts, boneless and skinless
  • 2 onions, peeled and cut into thin wedges
  • 2 bay leaves
  • Few sprigs of fresh thyme
  • 2 chicken stock cubes
  • 150ml (¼ pint) red wine
  • 3 level tbsp Korma curry paste
  • 1 level tbsp tomato purée
  • 420g can apricot halves, drained
  • 250ml (8fl oz) mayonnaise
  • Salt and ground white pepper
  • Rocket leaves, for garnish




  1. Set the oven to 190°C/375°F/Gas Mark 5.
  2. Arrange chicken in a roasting tin and add the onions, bay leaves and thyme. Dissolve the stock cubes in 300ml (½ pint) boiling water, then stir in the red wine and pour over the chicken. Cover the pan with foil and cook in the centre of the oven for 40-45 mins, or until the chicken is cooked and the juices run clear when the flesh is pierced with a fine skewer.
  3. Transfer the chicken breasts to a plate and leave to cool. Pour the juices into a large pan (such as a sauté pan) and add the curry paste and tomato purée. Boil rapidly, until the juices have evaporated to give a thick paste, stirring regularly so the paste doesn’t stick to the base of the pan. Remove pan from the heat and leave the mixture to cool.
  4. Place the paste in a food processor, or blender, and add the apricots and purée until smooth. Sieve the mixture to give a smooth paste.
  5. Stir in the mayonnaise and season to taste with salt and pepper.
  6. Slice the chicken breasts and stir into the curry sauce. Keep the mixture chilled until serving, then spoon on to serving plate and scatter a few rocket leaves around the edge to give some colour.
Top Tip for making Coronation chicken

You can use curry powder instead of paste if that's what you have in

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.