Coronation chicken

This tangy retro classic from Georgie and Caroline Parker is not only a buffet staple but makes a fantastic sandwich filler
Coronation chicken
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 15 minutes plus 1hr cooling
  • Effort: easy


  • 1 x 1.35 kg chicken
  • mixed leaf salad, to serve

For the sauce

  • 300 ml mayonnaise
  • 150 ml double cream
  • 1 tsp curry powder
  • 2 tbsp mango chutney
  • 1 tsp white wine vinegar
  • 1 tsp runny honey

Tips and Suggestions

Instead of double cream try using a low fat plain yogurt and look for reduced fat mayonnaise. For more information on healthy eating see


1. Place the chicken into a large, deep saucepan and pour in enough water to cover the bird, leaving the very top of breast meat just above the water.

2. Bring to the boil, then cover with a sheet of greaseproof paper and a lid. Simmer gently for 1 hour 15 minutes, or until the chicken is cooked through and the legs pull easily away from the body.

3. Remove the chicken from the pan onto a board, leave for an hour to cool completely then shred the meat into pieces using your hands.

4. For the sauce: whisk all the ingredients together, then fold the shredded chicken through and make sure everything is well coated. Season well, then spoon onto a platter and serve with the salad leaves.

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