Coronation chicken recipe

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serves: 8 - 10
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 45 min

Nutrition per portion

Calories 321 kCal 16%
Fat 21g 30%
  -  Saturates 3g 15%
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  • This coronation chicken recipe is a tasty way to spruce up chicken breasts using mayo, curry paste and apricot halves.

    Delicious as a sandwich filling or served with a warm potato salad. No British 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, this deliciously sweet and flavoursome chicken dish tastes divine with a big, fresh, crunchy baguette. Packed with protein, 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? We’ve got some great, inexpensive chicken thigh recipes 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


    • Set the oven to 190°C/375°F/Gas Mark 5.

    • 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.

    • 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.

    • 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.

    • Stir in the mayonnaise and season to taste with salt and pepper.

    • 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

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