Classic Coronation Chicken Recipe | Delia Smith's Method

So many dishes born of a particular moment in time sadly become pale imitations of their former selves. Coronation Chicken, I'm afraid, is one of the worst offenders. What began as a sophisticated, subtly spiced dish for Her Majesty The Queen's coronation luncheon in 1953 has often been reduced to a lurid yellow, overly sweet concoction that bears little resemblance to the original.

The original recipe, 'Poulet Reine Elizabeth', was devised by the Cordon Bleu cookery school in London, principally by Constance Spry and Rosemary Hume. It featured poached chicken in a delicate, creamy curry sauce, laced with apricot. The intention was a dish that was celebratory yet could be prepared in advance, a crucial consideration for the event.

My recipe, then, is a return to that glorious original. It is not about fiery heat but about aromatic spices, the gentle sweetness of apricot, and the creamy texture of a proper mayonnaise dressing, all coating tender, moist chicken. It is a lesson in balance and a truly wonderful dish for a summer lunch, a special sandwich, or a celebratory buffet.

Why You'll Love This Recipe

Poaching the chicken in a simple, aromatic broth guarantees it will be moist, tender, and flavourful, which is the perfect base for the creamy sauce.
Making the sauce from scratch, including lightly 'cooking' the curry powder, removes any raw taste and allows the spices to bloom, creating a deep and aromatic flavour profile.
This recipe adheres to the classic balance of ingredients—creamy mayonnaise, tangy apricot purée, and mild curry—restoring the dish to its original, sophisticated taste.

Ingredients

4 skinless, boneless chicken breasts (about 675g total)
1 small onion, peeled and quartered
2 bay leaves
6 black peppercorns
1 tbsp vegetable oil
1 tbsp mild curry powder (I favour Madras, but a very mild one)
1 tsp tomato purée
2 tbsp hot water
1 tbsp lemon juice
3 tbsp apricot purée (or sieved apricot jam)
150ml good quality mayonnaise, preferably homemade
50ml single cream or full-fat Greek yoghurt
Salt and freshly milled black pepper
To serve: 2 tbsp flaked almonds, toasted, and a handful of fresh watercress or parsley

Equipment Needed

Wide, shallow saucepan with a lid · Small saucepan · Whisk · Large mixing bowl · Measuring spoons and cups · Sieve (if using apricot jam)

Step-by-Step Instructions

First, poach the chicken. Place the chicken breasts in a wide, shallow saucepan where they can lie in a single layer. Add the quartered onion, bay leaves, and peppercorns, then pour in enough cold water to just cover the chicken. Bring it to a gentle simmer, then immediately reduce the heat to its lowest setting, cover with a lid, and let the chicken cook very, very gently for 15-20 minutes, or until cooked through. There should be no trace of pink inside. Turn off the heat and allow the chicken to cool completely in the liquid – this is the absolute key to keeping it moist.
While the chicken cools, make the sauce. Heat the oil in a very small saucepan over a medium heat. Add the curry powder and cook for about 30 seconds, stirring constantly, until it becomes fragrant. This step is crucial to cook out the raw flavour of the spice.
Remove the pan from the heat and stir in the tomato purée. Now, whisk in the hot water and lemon juice to form a smooth paste. Scrape this paste into a large mixing bowl.
Add the apricot purée, mayonnaise, and cream (or yoghurt) to the curry paste in the bowl. Whisk everything together until you have a smooth, evenly coloured, pale apricot sauce. Season with salt and pepper to your taste, then cover and set aside.
Once the chicken is completely cool, remove it from the poaching liquid (which can be strained and saved for a soup). Using two forks or your fingers, shred the chicken into bite-sized pieces, or dice it neatly if you prefer.
Add the cooled chicken to the bowl with the sauce. Fold everything together gently until the chicken is thoroughly coated. Check the seasoning one last time.
Cover the bowl and chill in the refrigerator for at least an hour to allow the flavours to meld together. Before serving, give it a gentle stir and garnish with the toasted flaked almonds and fresh watercress.

Delia's Notes from the Kitchen

The success of this recipe truly rests on the quality of two key ingredients: the mayonnaise and the curry powder. If you have the time, making your own mayonnaise will elevate this to another level entirely. If not, use the best-quality, full-fat, shop-bought version you can find. As for the curry powder, avoid anything labelled 'hot'. You are looking for a mild, aromatic blend that provides fragrance rather than fire. This dish is about subtlety, a gentle nod to the flavours of the Commonwealth, not a full-blown curry.

Substitutions

Leftover Roast Chicken: A superb way to use up leftovers. Simply shred about 500g of cooked chicken and skip the poaching step.
Apricot Purée: If you can't find it, you can use a good quality apricot jam. Just warm it gently and press it through a sieve to remove any large pieces of fruit.
Mayonnaise: For a lighter version, you can substitute half of the mayonnaise with full-fat Greek yoghurt or crème fraîche.

Serving Suggestions

This is splendid served with a simple green salad with a light vinaigrette and hot, fluffy jacket potatoes. It also makes the most luxurious sandwich filler imaginable, particularly in soft, fresh white or wholemeal bread with a few crisp lettuce leaves. For a buffet, serve it in a large bowl surrounded by rice salad, new potatoes, and other cold accompaniments. For more reliable classics, you might also enjoy our My Classic Chicken Kebabs with a Lemon and Herb Marinade and The Only Chicken Soup Recipe You Will Ever Need.

How to Store & Reheat

Store the finished Coronation Chicken in an airtight container in the refrigerator for up to 3 days. The flavours will actually develop and improve overnight. This dish is always served cold and must not be reheated.

Frequently Asked Questions

Can I use leftover roast chicken instead of poaching fresh chicken?

Absolutely. It's an excellent and very traditional way to use up leftover roast chicken from a Sunday lunch. You will need about 500g of cooked, shredded chicken. The flavour will be slightly different but still delicious.

Why do you 'cook' the curry powder?

This is a very important step that many people miss. Cooking the spice in a little oil for a short time is called 'blooming'. It removes the raw, dusty taste of the powder and releases the aromatic oils, resulting in a much deeper and more rounded flavour in the final sauce.

My sauce seems a bit thick. What should I do?

If your sauce is thicker than you'd like, you can thin it with a teaspoon or two of the chicken poaching liquid or a little cold water until it reaches your desired consistency. Do this before you add the chicken.

Is this recipe very spicy?

Not at all. The original dish was designed to be aromatic and mildly spiced, not hot. The key is to use a 'mild' curry powder. The aim is a subtle warmth and fragrance that complements the chicken and apricot, rather than overpowering them.

Can I make this ahead of time?

Yes, it's an ideal dish to make ahead. In fact, I recommend making it at least an hour before serving, or even the day before, as this allows the flavours to meld together beautifully. Keep it covered in the fridge and garnish just before serving.

My Classic Coronation Chicken