Coronation Chicken: Creamy Curried Chicken Salad

Coronation Chicken is a classic curried chicken salad first created for Queen Elizabeth II’s coronation in 1953. This version recreates the original royal recipe: tender shredded chicken tossed in a creamy, mildly spiced curry sauce with sweet dried fruit and crunchy nuts. It’s versatile and simple to prepare—serve it as a salad, in tea sandwiches, on toast, in lettuce wraps, or tucked into a baked potato.

Originally developed by a chef associated with Le Cordon Bleu for the coronation banquet of Queen Elizabeth II, Coronation Chicken—formerly called Poulet Reine Elizabeth—has become a beloved British classic. The combination of mild curry, tangy tomato, lemon, and a touch of sweetness from dried fruit creates a memorable, balanced flavor profile. This recipe follows the approach used at that early royal menu while offering practical tips for home cooks.

I first tasted this recipe at a friend’s tea party where Coronation Chicken was served as delicate tea sandwiches. The blend of creamy curry sauce, tender chicken, sweet apricot pieces and toasted almonds was irresistible—perfect for brunch, picnics, or light lunches. Below you’ll find step-by-step directions, ingredient details, and serving ideas so you can recreate this elegant dish at home.

Ingredients

• Olive oil
• Shallots – minced; finely chopped red onion is an acceptable substitute.
• Bay leaf
• Curry powder – use a mild, yellow curry powder from the spice aisle for a rounded, gentle heat.
• Tomato paste – triple-concentrated tomato paste works well for a deep, tomato-forward base.
• Chicken broth
• Lemon juice – fresh-squeezed for the brightest flavor.
• Brown sugar – just a pinch to amplify the sauce’s sweet-sour balance.
• Salt and black pepper – to taste.
• Mayonnaise – for creaminess and body.
• Crème fraîche – or substitute sour cream or full-fat Greek yogurt if needed.
• Dried apricots – finely diced; they add sweetness and chew.
• Cooked, shredded chicken – breast meat works well; rotisserie chicken or shredded Instant Pot chicken are convenient options.
• Slivered or sliced almonds – toasted for crunch and nutty flavor.

Instructions

These instructions summarize the method; ingredient amounts and full notes are provided in the recipe card below. The process is quick, and most of the work comes from assembling the sauce and mixing the chicken.

1. Heat olive oil in a large skillet over medium heat. Add the minced shallots, curry powder and bay leaf. Cook, stirring, for about 3 minutes until the shallots soften and the curry becomes fragrant.
2. Stir in the triple-concentrated tomato paste and pour in the chicken broth. Bring the mixture to a gentle simmer.
3. Add fresh lemon juice, brown sugar, salt and black pepper. Simmer for 2 minutes to meld the flavors.
4. Remove the pan from the heat and strain the sauce through a fine mesh strainer into a bowl; discard the bay leaf and any large bits. (If you prefer some texture, you can skip straining and leave the softened shallots in the sauce.)
5. Whisk the mayonnaise and crème fraîche into the warm sauce until smooth and creamy.
6. Fold in the cooked, shredded chicken, finely diced dried apricots and slivered almonds. Toss gently until all pieces are evenly coated.
7. Serve immediately at room temperature or cover and chill in the refrigerator. Chilled Coronation Chicken benefits from at least an hour to allow the flavors to develop.

Ways to serve it

• Tea sandwiches: Use soft white or brioche bread and crisp butter lettuce. Spread a thin layer of butter on the bread, add lettuce, then a generous scoop of Coronation Chicken. Top with another bread slice, trim the crusts and cut into quarters or fingers for elegant tea sandwiches.
• Baked or jacket potato: Split a hot baked potato and heap coronation chicken into the cavity for a hearty, comforting meal—an especially popular presentation in the UK.
• Salad: Serve on a bed of mixed greens or butter lettuce for a lighter meal. The sweet apricots and crunchy almonds pair beautifully with peppery greens.
• On toast or bruschetta: Pile the chicken on toasted sourdough for brunch or a casual lunch; finish with chopped fresh herbs for color and brightness.
• Lettuce wraps: Spoon into butter lettuce leaves for a low-carb, fresh option ideal for picnics or quick lunches.

Additions and modifications

This recipe follows the classic coronation sauce but adapts easily to personal taste. Try these simple variations to make the dish your own:

• Keep or skip straining: Straining yields a smooth sauce for a refined texture; leaving the shallots provides extra bite and rustic character.
• Adjust the fruit: Increase the apricots or substitute golden raisins (sultanas) if you prefer their softer sweetness. Both choices are common and delicious.
• Chill before serving: Serving this dish cold after an hour or more in the refrigerator deepens the flavor and firms the texture—many prefer it chilled.
• Double the batch: This salad stores well and makes an excellent make-ahead lunch. Doubling the recipe is convenient for gatherings or weekly meal prep.
• Make it gluten free: The salad itself is naturally gluten free; serve it on gluten-free bread, baked potatoes, or lettuce leaves to keep the meal gluten free.

Storage tips

Refrigerate leftovers in an airtight container for up to five days. For best texture and flavor, serve cold rather than reheating. If you need to refresh chilled coronation chicken, let it sit at room temperature for 10–15 minutes before serving.

More recipes for a tea party

Coronation Chicken pairs beautifully with other small bites for afternoon tea or a coronation watch party. Consider serving it alongside bite-sized savory and sweet options—finger sandwiches, small tarts, and simple sweet treats create a well-rounded spread.