Coronation Chicken Recipe Jamie Oliver: Curried Cream Sauce With Crunchy Almonds

This coronation chicken brings a classic British favorite to your table with a modern twist. The combination of tender poached chicken, lightly spiced curry sauce, and toasted almonds creates a dish that’s both comforting and sophisticated.

The sauce is the star here—a creamy blend of mayonnaise, yogurt, and mild curry powder that coats every piece of chicken. Toasted flaked almonds add the perfect crunch, while a squeeze of lime brightens the flavors.

I’ve streamlined the process to make it accessible without sacrificing authenticity. The chicken stays juicy, the sauce stays velvety, and the almonds stay crispy—every time.

Serve it cold in sandwiches, on salads, or as part of a picnic spread. Here’s how to make it right.

Ingredients for Coronation Chicken Recipe Jamie Oliver

Poached chicken, creamy curry sauce, and crunchy almonds bring classic British flavors to life.

[recipe_ingredient_scaler]

The chicken needs to stay juicy, so poach it gently in barely simmering water—don’t let it boil. I grab boneless, skinless breasts from Whole Foods or the local butcher if I’m feeling fancy. The curry powder is key here; British-style mild blends (like Rajah or Chief) hit the right note. Flaked almonds from the baking aisle at Kroger work great.

No Greek yogurt? Sour cream at half the amount keeps it rich. Swap honey for apricot jam if you want it sweeter. The mango chutney can be skipped, but it adds that signature tang—Patak’s is the brand I reach for. Fresh cilantro is ideal, but parsley works in a pinch (just use less). The lime zest brightens everything up—don’t skip it.

The chicken keeps in the fridge for 3-4 days—perfect for sandwiches or salads. The sauce? Make extra; it’s great on grilled chicken or roasted veggies. Almonds go stale fast, so toast them fresh and keep leftovers in an airtight container.

Instructions

Here’s the method. Straightforward, tested, works every time.

Step 1: Poach the Chicken Breast to Perfection

In a medium saucepan, combine the 1.5 lb chicken breast with enough water to cover it by 1 inch. Add the 1 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and poach the chicken for 12-15 minutes until it reaches an internal temperature of 165°F and the meat is no longer pink in the center. Remove from heat, transfer the chicken to a plate, and let it cool completely before shredding it into bite-sized pieces with two forks.

Step 2: Toast the Flaked Almonds for Crunch

While the chicken cooks, heat a dry skillet over medium-low heat. Add the 0.5 cup flaked almonds and toast them for 3-5 minutes, stirring frequently, until they turn golden brown and become fragrant.

Watch them closely—they burn quickly once they start browning. Transfer the toasted almonds to a small bowl and set aside to cool. This adds a satisfying crunch to your finished dish, balancing the creamy curry sauce.

Step 3: Prepare the Curried Cream Sauce

In a large bowl, combine the 0.75 cup mayonnaise, 0.5 cup Greek yogurt, 2 tbsp mild curry powder, zest and juice of 1 lime, 1 tbsp honey, and 2 tbsp mango chutney. Whisk until smooth and fully combined.

Finely dice the 0.5 onion and mince the 1 garlic clove, then fold them into the sauce. Taste and adjust seasoning if needed—the sauce should have a balanced sweet, tangy, and mildly spiced flavor. This is the heart of your dish, so take your time getting it right.

Step 4: Combine and Chill for Maximum Flavor

Add the shredded chicken to the curried cream sauce and stir until every piece is evenly coated. Fold in ¾ of the toasted flaked almonds, reserving the rest for garnish. The sauce should cling beautifully to the chicken, creating a rich, creamy texture.

Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours). This chilling time allows the flavors to meld together, making the dish even more delicious. Just before serving, garnish with the remaining almonds and the 0.25 cup fresh cilantro for a pop of color and freshness.

Troubleshooting This Dish

Sauce Too Thin

If your sauce seems watery, it’s likely from excess moisture in the yogurt. Strain the 0.5 cup Greek yogurt through a cheesecloth for 10 minutes before mixing. I also add an extra 2 tbsp mayonnaise to thicken it up naturally. 💡

Dry Chicken Fix

Over-poached chicken loses moisture. Check internal temp at 12 minutes—it should hit 165°F exactly. If it’s dry, shred and toss with 2 tbsp extra sauce while warm to rehydrate. Poaching in chicken broth instead of water adds flavor and juiciness.

Almonds Not Crunchy

Toast the 0.5 cup flaked almonds on medium-low heat for 5 minutes, stirring constantly. If they soften in the dish, store them separately and add just before serving. I use a light-colored pan to prevent burning.

Sauce Too Spicy

British curry powder can vary. Start with 1 tbsp mild curry powder, taste, then add more. Balance heat with extra 1 tbsp honey or 2 tbsp mango chutney. Patak’s brand offers consistent mildness I trust.

Bland Flavor

Boost with zest of 1 lime and an extra ½ tsp salt. The mango chutney is key—don’t skip the 2 tbsp. Let the dish chill for 2 hours to develop depth. 🌟

Frequently Asked Questions