Mary Berry Coronation Chicken Recipe

This creamy, golden Mary Berry Coronation Chicken is made with tender poached chicken, mango chutney, and a hint of cinnamon, ready in just 35 minutes. It combines a perfectly balanced spiced mayonnaise sauce with the sweetness of sultanas for a truly royal dish. I love serving this at garden parties or simply piled high on a jacket potato for a comforting lunch.

Why This Classic Works

I used to think Coronation Chicken was just chicken in curry mayonnaise, but Mary Berry’s version taught me otherwise. The secret lies in lightening the mayonnaise with crème fraîche or Greek yogurt, which stops the sauce from becoming cloying or overly greasy. It gives the dish a luxurious, velvety texture that coats the chicken perfectly without feeling heavy.

Another revelation in this recipe is the use of mango chutney instead of just apricot jam. While the original 1953 recipe used apricot purée, Mary’s addition of mango chutney adds a complex, spiced sweetness that cuts through the rich sauce. It transforms a simple salad into something vibrant and sophisticated, with zero extra effort.

Mary Berry Coronation Chicken Ingredients

• For the Chicken:
• 500g skinless, boneless chicken breasts
• 1 bay leaf
• Salt and black peppercorns
• For the Sauce:
• 150ml good quality mayonnaise
• 100ml full-fat Greek yogurt or crème fraîche
• 2 tsp mild curry powder
• 1/2 tsp ground cinnamon
• 2 tbsp mango chutney
• 1 tbsp lemon juice
• 50g sultanas
• Salt and freshly ground black pepper
• Optional Garnish:
• Toasted flaked almonds
• Fresh coriander, chopped

How To Make Mary Berry Coronation Chicken

1. Poach the Chicken: Place the chicken breasts in a saucepan and cover with cold water. Add the bay leaf, a pinch of salt, and a few peppercorns. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the chicken is cooked through. Drain and leave to cool completely.
2. Prepare the Sauce: While the chicken cools, mix the mayonnaise, Greek yogurt (or crème fraîche), curry powder, cinnamon, mango chutney, and lemon juice in a large bowl. Stir until smooth and golden.
3. Combine Ingredients: Once the chicken is cold, shred it into bite-sized pieces or chop it neatly. Add the chicken and sultanas to the sauce. Fold everything together gently until every piece of chicken is well coated in the creamy dressing.
4. Season and Chill: Taste the mixture and season with salt and pepper as needed. Cover the bowl and refrigerate for at least 30 minutes to let the flavours meld. Sprinkle with flaked almonds and coriander just before serving.

Recipe Tips

• Don’t skip the rest: Chilling the dish for 30 minutes is crucial. It allows the dried spices in the curry powder to hydrate and the cinnamon to infuse the cream, removing any powdery texture.
• Poaching gently: If you boil the chicken aggressively, it will become tough and rubbery. Keep the water at a barely-there simmer to ensure the meat stays tender and moist.
• Using leftovers: This recipe is brilliant for using up leftover roast chicken. Simply strip the meat from the carcass—you need about 500g of cooked meat to match the sauce quantities.
• Adjusting sweetness: If your mango chutney is particularly sweet, add a little extra squeeze of lemon juice to balance the acidity.

What To Serve With Coronation Chicken

This dish is incredibly versatile and shines as the centrepiece of a cold buffet or picnic spread. It pairs beautifully with a crisp green salad and crusty baguette to mop up the extra sauce. For a heartier meal, pile it onto a hot baked jacket potato—the contrast between the cold, creamy chicken and the hot, fluffy potato is unbeatable.

How To Store

Store any leftovers in an airtight container in the fridge for up to 2 days. Because of the mayonnaise and dairy, this dish does not freeze well; the sauce will split and become watery upon thawing. It is best enjoyed fresh or the day after making.

FAQs

Can I use low-fat ingredients?
You can use low-fat mayonnaise and yogurt, but the sauce will be thinner and less rich. For the authentic texture, full-fat versions work best.

Is this recipe gluten-free?
Yes, provided your curry powder and mango chutney are certified gluten-free. Always check the labels on condiments as thickeners can sometimes contain wheat.

Can I make this ahead of time?
Absolutely. In fact, making it a few hours in advance improves the flavour. Just keep it refrigerated until you are ready to serve.

What if I don’t like sultanas?
You can easily swap sultanas for chopped dried apricots, which is actually more traditional to the 1953 original. Fresh grapes, halved, also add a nice burst of freshness.

Nutrition

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 480mg
• Total Carbohydrate: 12g
• Protein: 28g

Try More Recipes:

• Mary Berry Chicken Pasta Bake Recipe
• Mary Berry Chicken Lasagne Recipe
• Mary Berry Chicken Casserole