Coronation chicken

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Meat mains

Coronation chicken

Main Serves 4 1h
Both luxurious and thrifty, this retro Anglo-Indian chicken dish from the 1950's is well worth reviving for a summer buffet or picnic. It's also a good way to breathe new life into leftovers from a roast, though they'll be less tender and fragrant than poaching your chicken from scratch.


  • 4 chicken breasts
  • 1 cinnamon stick
  • 5 black peppercorns
  • pinch saffron
  • 1 tsp salt
  • 1 bay leaf
  • 4cm fresh ginger, peeled and finely chopped
  • 5 tbsp mango chutney
  • 50g soft apricots, finely chopped
  • 2 tbsp curry powder
  • 2 tsp Worcestershire sauce
  • 200ml mayonnaise
  • 200ml Greek yoghurt
  • 50g flaked almonds, toasted
  • small bunch fresh coriander, chopped
  • salt and pepper


Prep time: 30 min
Cooking time: 30 min
  • Step 1

    Put the chicken breasts in a large pan along with the cinnamon, peppercorns, saffron, salt, the bay leaf and half of the ginger and cover with cold water. Lid and bring to a simmer, then turn down the heat so only the occasional bubble rises to the surface.
  • Step 2

    Cook gently for about 15 minutes, switch off the heat and allow to cool in the water. Once cooled a little, cut the chicken into bite sized pieces.
  • Step 3

    Put the mango chutney and apricots into a large bowl. Toast the curry powder in a dry frying pan until fragrant, then add the rest of the ginger and stir both into the bowl, followed by the Worcestershire sauce, then the mayonnaise and yoghurt. Season.
  • Step 4

    Once the chicken is lukewarm, mix in to the dressing and refrigerate for a couple of hours before adding the coriander and topping with the almonds. Serve with green salad and basmati rice.

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