Coronation chicken
Makes: Enough for 6 sandwiches or jacket potatoes
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Coronation chicken
Recipe by Ailsa Brown
Created in 1953 to celebrate Queen Elizabeth II’s coronation, this classic is delicious in sandwiches or on jacket potatoes
Makes: Enough for 6 sandwiches or jacket potatoes
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
482Kcal
Fat
34gr
Saturates
4gr
Carbs
16gr
Sugars
15gr
Fibre
1gr
Protein
26gr
Salt
0.7gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 4 skinless chicken breasts
- 2 tbsp coriander seeds
- 1 cinnamon stick
- 1 tsp black peppercorns
- 30g ginger, sliced
For the sauce
- 250g mayonnaise
- 100g Greek yogurt
- 2 tbsp medium curry powder
- 65g mango chutney
- 2 celery sticks, diced
- a pinch of cayenne pepper
- 1 tsp lemon juice
- 80g sultanas
- 3 tbsp chopped coriander
Step by step
- Place the chicken breasts in a large saucepan and cover with cold water. Add the coriander seeds, cinnamon stick, black peppercorns and sliced ginger. Bring to the boil and simmer for 15-20 minutes until the chicken is cooked. Drain and leave to cool completely.
- In a large bowl, mix together the remaining ingredients, except the chopped coriander. Season to taste and add more lemon juice if needed.
- Shred the chicken with two forks and add to the bowl, along with the coriander. Mix, ensuring everything is well coated.
- Serve between 2 doorstops of bread with some watercress and crisps on the side, or on a jacket potato.
