Mary Berry​ Coronation Chicken Recipe

Mary Berry Coronation Chicken is a classic British salad featuring poached chicken in a creamy curry sauce. This recipe uses mango chutney, mild curry powder, and toasted flaked almonds for a crunch that’s hard to beat.

I’ve tried a few versions of Coronation Chicken and this one from Mary Berry is the one I keep going back to because it’s so balanced. The first time I made this, I roasted the chicken breasts instead of poaching them. They ended up being far too dry to soak up the creamy dressing.

The mango chutney is doing more work than you’d think in this recipe. Without it, you lose that essential fruity sweetness that cuts through the earthy curry powder. It reminds me of the first summer garden party I ever hosted.

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Mary Berry Coronation Chicken Ingredients

For the Poached Chicken

• 650g (1.5 lb) boneless, skinless chicken breasts
• 1 celery stick, roughly chopped
• 1/2 onion, quartered
• 6 black peppercorns

For the Coronation Sauce

• 180g (6oz) mayonnaise
• 60g (2oz) crème fraîche or full-fat Greek yoghurt
• 3 tsp mild curry powder
• 3 tbsp mango chutney
• 40g (1.5oz) sultanas
• 2 tbsp toasted flaked almonds
• 2 spring onions, finely sliced
• Juice of 1/2 lemon
• Salt and pepper, to taste

How To Make Mary Berry Coronation Chicken

1. Poach the chicken: Lay the chicken breasts in a single layer at the bottom of a deep saucepan and add the roughly chopped celery, onion, and peppercorns around the meat. Pour in enough cold water to cover the chicken completely by at least 2cm (¾ inch). Set the pan over a medium flame and wait for small bubbles to begin breaking the surface before turning the heat to its lowest setting. Cover the pan with a tight lid and cook the meat for 15-20 minutes until the centre of the thickest breast is opaque and no longer pink.
2. Check the simmer: Do not let the water come to a rolling boil at any point. Rapid boiling makes the protein in the chicken tighten and results in a rubbery texture that the sauce cannot fix.
3. Shred the chicken: Take the pan off the heat and leave the chicken to sit in the poaching water until the liquid feels cold to the touch. Remove the meat from the water and pat it dry with a piece of kitchen roll to remove any excess moisture. Pull the chicken into small, bite-sized strips using two forks or use your fingers to tear it along the grain of the meat. Place the shredded chicken into a clean bowl and keep it to one side while you start on the dressing.
4. Cooling is vital: Leave the meat in the poaching broth rather than taking it out to cool on a plate. This keeps the moisture locked inside the chicken and prevents the exterior from turning grey or tough.
5. Prepare the sauce: Measure the mayonnaise and crème fraîche into a large ceramic mixing bowl and add the mild curry powder and mango chutney. Use a wire whisk to beat the ingredients together until the dressing is smooth and turns a uniform golden yellow colour. Stir the mixture vigorously to break up any large clumps of fruit from the chutney so the flavour is even. Taste a small amount of the sauce on a spoon to check that the spice level is right for you before adding the meat.
6. Combine the ingredients: Tip the shredded chicken into the sauce bowl and add the sultanas, toasted flaked almonds, and finely sliced spring onions. Use a large metal spoon to gently mix the ingredients together using a figure-of-eight motion from the bottom of the bowl. Continue mixing until every piece of chicken and fruit is thickly coated in the creamy yellow dressing. Make sure the almonds and onions are spread through the whole batch so every mouthful has a bit of crunch.
7. Chill and serve: Squeeze the juice of half a lemon over the top of the mixture and add a small pinch of salt and pepper. Stir the salad one final time to mix in the citrus juice and then pull a piece of clingfilm tightly over the top of the bowl. Place the bowl in the fridge for at least 30 minutes to give the dried fruit time to soften and the spices time to develop. Transfer the finished chicken to a clean serving dish or pile it into bread rolls just before you eat.

Recipe Tips

• Toast your almonds. Put the flaked almonds in a dry frying pan over medium heat for 2 minutes and move them constantly until they turn golden brown. Do not walk away from the hob because they will burn in seconds once the pan is hot.
• Chop the sultanas. Slice the larger dried fruits in half with a sharp knife so they are a similar size to the shredded chicken bits. This makes the salad easier to eat in a sandwich or on a small cracker.
• Use mild powder. Opt for a mild curry blend rather than a hot one to keep the focus on the aromatic spices and sweet fruit. A hot powder will clash with the creamy base and lemon juice.
• Poach from cold. Put the chicken in the pan and then add the water to make sure the meat heats up slowly and stays tender. Dropping cold meat into boiling water shocks the fibres and makes them tough.
• Make it ahead. Prepare the salad a full day before your event and keep it in a sealed container in the fridge. This allows the sultanas to soften and the curry spices to lose their raw edge.
• Check the chutney. Select a mango chutney that contains real fruit pieces rather than just a flavoured jelly. The small bits of mango add a specific texture that defines this classic British dish.

What To Serve With Coronation Chicken

This creamy chicken is brilliant when piled high into a crusty baguette or served inside a soft jacket potato. You can also spoon it over a bed of rocket and baby spinach for a lighter lunch.

Try serving it alongside a fresh rice salad or some buttered new potatoes if you’re making a full spread. It also works well as a topping for small toasted brioche buns at a party.

How To Store Coronation Chicken

Fridge

Keep the chicken in an airtight container for up to 3 days. The flavours will actually improve after the first night as the spices mingle.

Reheat

Do not try to reheat this dish as the mayonnaise base will split and become oily. This recipe is designed to be eaten cold or at room temperature only.

Freeze

I don’t recommend freezing this because the crème fraîche and mayonnaise will change texture once thawed. The sauce will likely separate and the almonds will lose their crunch.

Mary Berry Coronation Chicken Nutrition Facts

Per serving (1 of 6):

• Calories 345
• Protein 24g
• Fat 22g
• Carbohydrates 12g
• Sugar 10g
• Sodium 420mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use leftover roast chicken instead of poaching it?

Yes, shred the meat from a cold Sunday roast and go straight to the sauce assembly steps. This is a great way to save time if you already have cooked poultry in the fridge.

What is the best curry powder for Mary Berry Coronation Chicken?

Use a high-quality mild curry powder to get the characteristic yellow colour and warm fragrance without any harsh heat. Avoid using curry paste as the oil content can cause the mayonnaise to separate.

Can I swap the sultanas for something else?

Yes, dried apricots or golden raisins work well, though you should chop them into small pieces first. Red grapes halved lengthways are another traditional alternative that adds a fresh burst of juice.

Can I make this dish without dairy?

Yes, swap the crème fraîche for an extra 60g (2oz) of mayonnaise or use a dairy-free yoghurt. Make sure the yoghurt you choose is unsweetened so it doesn’t clash with the mango.

Why is my sauce too thin?

This usually happens if the chicken wasn’t dried properly after poaching, so make sure to pat the meat with kitchen roll. If it still looks runny, stir in an extra spoonful of mayonnaise to thicken it up.

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Try More Recipes:

• Mary Berry Slow Roast Lamb Shoulder With Potatoes​
• Mary Berry Slow Roasted Lamb​ Recipe
• Mary Berry Miso Salmon​ Recipe