Coronation chicken is a classic British dish that’s stood the test of time since its debut in 1953. Delia Smith’s recipe gives this royal favorite a fresh twist, blending tender cooked chicken with a creamy, mildly spiced sauce packed with curry, mango chutney, and a hint of citrus. Delia’s coronation chicken recipe is simple, flavorful, and perfect for a quick lunch or a leisurely summer dinner. 🍗🍛
This dish isn’t just delicious—it’s versatile too. You can serve it chilled with rice, salad, or bread, or use it as the star filling in sandwiches, wraps, or pitas. With dried fruits and crunchy almonds thrown in, it hits the perfect balance of sweet, savory, and creamy textures. 🥗🍞
Whether you’re a seasoned cook or just looking to shake up your usual lineup, this recipe offers a royal-worthy meal without the fuss. The flavors meld beautifully when chilled, making it ideal for prepare-ahead meals or picnics. Ready to treat yourself? Let’s dive into the details! 😋🍽️
Ingredients List & Step-By-Step Instructions For Coronation Chicken Recipe Delia Smith
This recipe turns simple cooked chicken into a royal feast with a creamy, spice-laced sauce. It calls for well-balanced flavors from mayonnaise, Greek yogurt, curry powder, and zesty lemon juice. Fresh herbs and crunchy nuts add color and texture, making it perfect for sandwiches, salads, or served with rice or couscous.
| Ingredient | Quantity |
|---|---|
| Cooked chicken breasts (diced or shredded) | 2 breasts (~400g) |
| Mayonnaise (whole egg) | 1 cup (240ml) |
| Greek yogurt (plain) | ½ cup (120ml) |
| Curry powder | 1 teaspoon |
| Mango chutney or apricot jam | 1 teaspoon |
| Lemon juice (freshly squeezed) | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Turmeric | ¼ teaspoon |
| Cumin | ¼ teaspoon |
| Cinnamon | ¼ teaspoon |
| Paprika | ¼ teaspoon |
| Fresh coriander (chopped) | ¼ cup |
| Celery (finely chopped) | 2 sticks |
| Dried apricots (chopped) | 75g |
| Sultanas | 50g |
| Toasted flaked almonds | 50g |
Step 1: Prepare The Chicken
Start by cooking two boneless, skinless chicken breasts. Poach them gently in water with a bay leaf and an onion for about 15-20 minutes until cooked through and tender.
Once cooked, let the chicken rest for five minutes. This little break helps keep the chicken juicy. Then dice or shred it into ½-inch pieces to ensure every bite coats nicely with the sauce later on.
If you’ve got leftover roast chicken, that works a treat here too—and saves time!
Step 2: Make The Sauce
In a large bowl, whisk together the creamy base—1 cup mayonnaise and ½ cup plain Greek yogurt. Add the spices for a subtle punch: 1 tsp curry powder, ¼ tsp each of cumin, turmeric, cinnamon, and paprika.
Stir in 1 tsp mango chutney or apricot jam for sweetness and 2 tbsp fresh lemon juice for a zesty kick. Season with ½ tsp salt and ¼ tsp black pepper.
This blend creates a velvety sauce that’s both rich and refreshing—a perfect foil for the tender chicken and fruity extras.
Step 3: Combine And Serve
Toss the diced chicken into the sauce. Next, fold in ¼ cup chopped fresh coriander, 2 finely chopped celery sticks, 75g chopped dried apricots, and 50g sultanas for texture and bursts of sweetness.
Transfer to a serving dish and sprinkle 50g toasted flaked almonds on top for that irresistible crunch. Chill for at least 30 minutes to let the flavors mingle.
Serve with fluffy couscous, jasmine rice, or fresh salad greens. It’s also fabulous in sandwiches or wraps. Enjoy this tasty, regal treat! 😋🍴
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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