Coronation Chicken (Curried Chicken Mayonnaise)
Why this recipe works
- Brightened richness: Lemon juice cuts through the mayonnaise and chutney, keeping the dressing creamy without tasting heavy.
- Creamy with crunch: Tender chicken and a smooth curried dressing are balanced by chewy apricots and toasted almonds.
- Good served chilled: A short rest in the fridge helps the curry powder, chutney and lemon settle into a more rounded flavour.
Get the most out of this recipe
Ingredient notes
- Choose a mild curry powder: Coronation chicken should be gently spiced rather than hot, so a mild or medium curry powder suits the creamy dressing best.
- Balance the chutney: Mango chutney brings sweetness and fruitiness; use the lemon juice gradually so the final dressing tastes bright rather than sugary.
- Use pasteurised mayonnaise when needed: If serving anyone more vulnerable to foodborne illness, choose pasteurised mayonnaise and keep the finished dish chilled.
Texture tips
- Cool the chicken first: Letting the cooked chicken cool before mixing helps the mayonnaise stay thick, smooth and creamy.
- Add lemon in stages: Squeeze in the lemon a little at a time, stopping when the mixture is loose enough to spoon but not runny.
- Keep some almonds for finishing: Folding most almonds through the mixture and scattering the rest on top preserves a little fresh crunch.
Make-ahead tips
- Chill briefly before serving: The mixture can be chilled after mixing to let the flavours settle, then stirred before serving.
- Hold back garnish almonds: If preparing ahead, keep the reserved toasted almonds separate until serving so they stay crisp.
- Store for lunches: Keep in a sealed container in the fridge for up to 2 days and loosen with a little lemon juice if it thickens.
Serving ideas
- Serve with salad: A simple green salad balances the creamy dressing and makes the dish feel lighter.
- Use as a sandwich filling: Spoon into sandwich bread or rolls just before serving so the filling stays creamy and the bread keeps its texture.
- Finish with almonds: A final scatter of toasted almonds adds contrast and makes the filling look fresher.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry. Cook in a dry frying pan over medium heat for 10 to 12 minutes, turning, until cooked through and lightly golden; transfer to a plate to cool.
- In the same pan, toast the sliced almonds over medium-low heat for 2 to 3 minutes, stirring, until pale golden and fragrant. Tip onto a plate to cool.
- Put the curry powder in a mixing bowl with the mayonnaise and mango chutney, then stir until smooth. Finely chop the dried apricot and add it to the bowl.
- Cut or shred the cooled chicken into bite-sized pieces and fold into the dressing. Squeeze in lemon juice a little at a time until the mixture is lightly loosened and tastes bright.
- Fold through most of the toasted almonds, reserving a little to finish. Serve straight away, or chill briefly to let the flavours settle, then scatter over the remaining almonds.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, let the chicken cool completely before mixing so the mayonnaise stays thick and creamy.
- Add the lemon juice gradually and stop when the mixture is just loose enough to spoon into sandwiches without running.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised mayonnaise.
Substitutions
- Replace Boneless skinless chicken thighs with chicken-breast-boneless-skinless for a leaner result; cook gently so it stays moist.
- Replace Mango chutney with apricot-jam for a similar sweetness with a cleaner fruit flavour.
- Replace Sliced almonds with roasted-cashew-nuts for a softer crunch and a rounder, buttery flavour.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge. Stir before serving; if it thickens, loosen with a little more lemon juice.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Almonds Eggs Tree nuts
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