Mary Berry How to Make Coronation Chicken Recipe

This creamy spiced Mary Berry How to Make Coronation Chicken is made with cooked chicken, mayonnaise, and mild curry powder and ready in 10 minutes. Stirring the bright yellow sauce into the tender chicken creates a vibrant coating that clings perfectly to every bite. I find it is the absolute best way to use up leftover roast chicken from Sunday lunch.

Why This Classic Works

I used to think coronation chicken required a complicated list of obscure spices to get right. It turns out that a simple spoonful of apricot jam and mild curry powder does all the heavy lifting.

The real surprise was how much better it tastes when you mix mayonnaise with creme fraiche. This keeps the sauce light and prevents it from becoming overly cloying or greasy.

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Mary Berry How to Make Coronation Chicken Ingredients

• 500g cooked chicken breast, diced
• 4 tbsp good quality mayonnaise
• 4 tbsp creme fraiche
• 1 tbsp mild curry powder
• 1 tbsp apricot jam
• 1 tbsp tomato puree
• 1 tbsp lemon juice
• 1 pinch salt and black pepper

How To Make Mary Berry How to Make Coronation Chicken

1. Toast the spices: Briefly heat the curry powder in a dry pan for one minute until fragrant, then let it cool.
2. Mix the sauce: In a large bowl, whisk together the mayonnaise, creme fraiche, toasted curry powder, apricot jam, tomato puree, and lemon juice.
3. Season the base: Taste the vibrant yellow mixture and add a pinch of salt and black pepper to balance the sweetness.
4. Coat the chicken: Fold the diced cooked chicken into the bowl until every piece is thickly coated in the sauce.

Recipe Tips

• Toast the curry powder: Raw curry powder can taste powdery, so warming it first releases its essential oils.
• Use cooked cold chicken: Warm chicken will make the mayonnaise split and turn the sauce greasy.
• Adjust the sweetness: If your apricot jam is very sweet, add a few extra drops of lemon juice to balance the flavour.

What To Serve With Coronation Chicken

This rich dish pairs wonderfully with a crisp green salad and buttery jacket potatoes. You can also pile it generously into soft white rolls or a baked baguette for a hearty lunch.

How To Store

Keep the chicken in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish because the mayonnaise and creme fraiche sauce will separate and become watery when thawed.

FAQs

• Can I use yogurt instead of creme fraiche? Yes, full-fat Greek yogurt works brilliantly and keeps the sauce thick. Avoid thin, fat-free yogurts as they will make the mixture runny.
• What if I do not have apricot jam? Mango chutney is a perfect substitute and adds a lovely tangy sweetness to the sauce.
• Can I use chicken thighs? Absolutely, leftover roast chicken thighs offer fantastic flavour and tend to be even juicier than breast meat.
• How far ahead can I make this? Making it the night before is actually better, as it gives the spices time to blend and develop in the fridge.

Nutrition

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 340mg
• Total Carbohydrate: 8g
• Protein: 24g

Try More Recipes:

• Mary Berry Chicken and Leek Pie Recipe
• Mary Berry Chicken Lasagne Recipe BBC Recipe
• Mary Berry Chicken Pot Pie Recipe