Ultimate Coronation Chicken

This is my take on the Ultimate Coronation Chicken — rich, gently spiced, and balanced with bright fruit and crunchy toasted almonds. It’s the kind of salad that shines on a picnic blanket, packed into a lunchbox, or served on a bed of fluffy rice or buttered crusty bread for a light dinner. The base is tender chicken tossed in a creamy curry sauce studded with apricot and cilantro. The recipe is built around two large boneless, skinless chicken breasts for a quick, fresh start. If you want an even faster method, you can use store-bought roast chicken — just shred it and fold it into the sauce at the end.

Why this version works

The magic here is texture and balance. The mayonnaise and crème fraîche (or Greek yogurt) make a luxuriously creamy sauce, while apricot jam or mango chutney adds a sweet-fruity lift. Very finely chopped dried apricots introduce chew and a concentrated fruit flavor, while toasted sliced almonds give a toasty crunch. A tablespoon of curry powder brings warmth, and tomato paste deepens the savory backbone. A little heavy cream smooths everything to a silky finish and chopped cilantro gives a fresh herbal lift at the finish.

Ingredients

• 2 large boneless, skinless chicken breasts (for a quicker method you can use roast chicken from the store)
• For the Creamy Curry Sauce:
• 3/4 cup quality mayonnaise
• 1/2 cup crème fraîche or Greek yogurt
• 1-2 tablespoons heavy cream
• 2 tablespoons apricot jam or mango chutney
• 1 tablespoon quality curry powder (use Madras for a bit of spicy kick)
• Homemade Curry Powder (click recipe link to make your own for the best flavor results!)
• 3 tablespoons very finely chopped dried apricots
• 2 teaspoons tomato paste
• 1/4 cup toasted sliced almonds (toast them in a dry skillet over medium-high heat until golden brown)
• 1/4 cup chopped fresh cilantro

Mise en place

Before you begin cooking, assemble everything you need. Measure and prepare the sauce ingredients, finely chop the dried apricots, and chop the cilantro. If you’re using raw chicken breasts, pat them dry and season lightly with salt and pepper. If you’re using store-bought roast chicken, shred it into bite-sized pieces and set aside.

Cooking the chicken (fresh method)

If you’re using the two large boneless, skinless chicken breasts, here’s a quick, confident way to cook them so they remain moist and tender.

1. Place the chicken breasts on a cutting board and season both sides with a pinch of salt and pepper.
2. Heat a skillet over medium-high heat and add a splash of neutral oil (about 1 tablespoon). Once the oil shimmers, add the chicken breasts.
3. Sear the chicken without moving it for 3–4 minutes, until the underside is golden-brown.
4. Flip the breasts and reduce the heat to medium. Continue cooking for another 4–6 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
5. Transfer the cooked breasts to a plate and let them rest for 5–10 minutes. Resting allows the juices to redistribute, which keeps the chicken tender.
6. Once rested, shred or dice the chicken into bite-sized pieces suitable for tossing with the sauce.

Making the Creamy Curry Sauce

Follow these steps to make a smooth, well-balanced sauce that will coat the chicken perfectly.

1. In a medium mixing bowl combine 3/4 cup quality mayonnaise and 1/2 cup crème fraîche or Greek yogurt. Stir until smooth and homogenous.
2. Add 1–2 tablespoons heavy cream to reach your desired creaminess. Start with 1 tablespoon and add the second only if you want the sauce thinner or silkier.
3. Whisk in 2 tablespoons apricot jam or mango chutney until fully incorporated. Taste as you go—this ingredient adds sweetness and fruit character, so choose the amount that suits your palate.
4. Sprinkle in 1 tablespoon quality curry powder. If you prefer a little heat, use a Madras curry powder. Stir thoroughly so the curry powder is fully distributed and the sauce turns a warm, golden hue.
5. Mix in 2 teaspoons tomato paste and stir until the paste is completely blended into the sauce. This step deepens the savory base and helps balance the sweetness.
6. Add 3 tablespoons very finely chopped dried apricots and stir. The apricots will add bright, chewy pops of fruit that pair beautifully with the curry and tomato notes.
7. Taste the sauce and adjust seasoning with a small pinch of salt and a grind of black pepper if needed. If the sauce seems too sharp, add the second tablespoon of heavy cream; if it needs more sweetness, add a touch more apricot jam or chutney.

Toast the almonds

Do this last so they’re warm and fragrant when you combine them with the salad.

1. Place 1/4 cup sliced almonds in a dry skillet over medium-high heat.
2. Shake the pan frequently or stir with a spatula until the almonds are golden brown and aromatic, about 2–4 minutes. Watch closely to prevent burning.
3. Transfer the toasted almonds to a small bowl to cool slightly.

Assembling the Ultimate Coronation Chicken

Now bring the components together. This is where the texture and flavor contrasts really sing.

1. Place the shredded or diced cooked chicken into a large mixing bowl.
2. Pour the prepared creamy curry sauce over the chicken. Use a spatula to fold the sauce through the chicken until every piece is evenly coated.
3. Fold in 1/4 cup chopped fresh cilantro, reserving a small pinch for garnish if desired.
4. Fold in the toasted sliced almonds, reserving a tablespoon if you want extra crunch on top when serving.
5. Taste and adjust: add a squeeze of lemon or a pinch more salt if the mixture requires brightness or seasoning.
6. Chill the mixture for at least 30 minutes in the refrigerator if time allows. Chilling helps the flavors meld and the sauce firm up for easier serving. You can serve immediately if you’re short on time, but the flavors are best after a short rest.

Serving suggestions

This Ultimate Coronation Chicken is versatile:

• Serve it chilled on a bed of steamed rice for a comforting bowl.
• Spoon it into flaky puff pastry or pile it into sandwich bread or croissants for a show-stopping lunch.
• Use it to fill lettuce cups or crisp pitas for a lighter option.
• Garnish with a scattering of reserved toasted almonds and extra chopped cilantro for a fresh, crunchy finish.

Make-ahead and storage

You can prepare the recipe up to two days ahead. Store the chicken salad in an airtight container in the refrigerator. When you’re ready to serve, give it a gentle stir and add a splash of cream or a teaspoon of mayonnaise if the sauce seems too firm. Consume within 2–3 days for the best texture and flavor.

Variations and swaps

• Spice level: Increase curry powder or add a pinch of crushed red pepper flakes for more heat. For a milder flavor, use a mild curry powder and reduce the amount to 1/2 tablespoon.
• Fruit choice: Replace dried apricots with finely chopped dried mango for a tropical note, or use golden raisins if you prefer a more classic approach.
• Nuts: Substitute toasted pecans or cashews for the almonds if you prefer a different crunch.
• Dairy-free tweak: Use a high-quality full-fat mayonnaise and a non-dairy yogurt in place of crème fraîche/Greek yogurt, and replace heavy cream with a splash of coconut milk to retain creaminess.

Troubleshooting

• If the sauce breaks or seems grainy, whisk in a small spoonful of warm water or the second tablespoon of heavy cream and stir until smooth.
• If the mixture tastes flat, a squeeze of lemon juice or a little more chopped cilantro will lift the flavors.
• If the chicken is dry, make sure you shred it and fold it into a generous coating of the sauce so each bite is moist.

Final notes

The best thing about this Ultimate Coronation Chicken is how adaptable it is. It sits comfortably at a casual picnic and also shines on a buffet or layered into tea sandwiches. The simple swap to store-bought roast chicken makes it a weeknight hero when you need something fast without sacrificing flavor. The balance of cream, fruit, spice, and crunch creates a multi-dimensional dish that’s easy to love and even easier to personalize.

Recipe recap

Prep time: 15 minutes (plus chilling)

Cook time: 10–15 minutes (for fresh chicken)

Serves: 4 as a main or 6–8 as a salad/topping

Step-by-step rewritten directions

1. Prepare the chicken: If using fresh chicken breasts, season them with salt and pepper. Heat a skillet over medium-high heat with about 1 tablespoon neutral oil. Sear the breasts for 3–4 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5–10 minutes, then shred or dice into bite-sized pieces. If using store-bought roast chicken, shred into bite-sized pieces and skip the cooking step.
2. Make the sauce: In a medium bowl combine 3/4 cup mayonnaise and 1/2 cup crème fraîche or Greek yogurt. Stir in 1–2 tablespoons heavy cream, starting with 1 tablespoon. Add 2 tablespoons apricot jam or mango chutney and stir until smooth. Mix in 1 tablespoon quality curry powder and 2 teaspoons tomato paste until evenly combined. Fold in 3 tablespoons very finely chopped dried apricots. Taste and adjust seasoning with salt and pepper.
3. Toast the almonds: Place 1/4 cup sliced almonds in a dry skillet over medium-high heat. Toast, stirring or shaking the pan frequently, until golden brown and fragrant, about 2–4 minutes. Remove from heat and cool slightly.
4. Combine: Place the shredded/diced chicken into a large bowl. Pour the creamy curry sauce over the chicken and fold to coat evenly. Fold in 1/4 cup chopped fresh cilantro and the toasted sliced almonds, keeping a small portion aside for garnish if desired. Adjust seasoning or add a squeeze of lemon if needed.
5. Chill and serve: Chill the mixture for at least 30 minutes if possible to allow flavors to meld. Serve chilled or at room temperature on rice, bread, in lettuce cups, or as desired. Garnish with reserved almonds and extra cilantro.

Enjoy this bright, creamy Ultimate Coronation Chicken—a dish that’s quick to pull together, endlessly adaptable, and endlessly delicious.

Ultimate Coronation Chicken

A creamy, lightly curried chicken salad with dried apricots, almonds, and cilantro—perfect for sandwiches or served over lettuce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 large boneless skinless chicken breasts about 2 breasts; or substitute cooked roast chicken
• 3/4 cup mayonnaise quality mayonnaise
• 1/2 cup crème fraîche or Greek yogurt
• 1-2 tablespoons heavy cream
• 2 tablespoons apricot jam or mango chutney
• 1 tablespoon curry powder use Madras for more heat; can toast briefly in a dry skillet
• 3 tablespoons dried apricots very finely chopped
• 2 teaspoons tomato paste
• 1/4 cup toasted sliced almonds toast in a dry skillet until golden
• 1/4 cup fresh cilantro chopped; optional garnish

Equipment

• small pot
• dry skillet
• Large Bowl
• Knife
• Cutting Board
• Measuring cups and spoons
• Spoon or spatula

Method

 

1. Place the chicken breasts in a small pot and cover with chicken broth (or water). Bring to a boil, reduce heat, and simmer until cooked through, about 10–15 minutes depending on thickness.
2. Drain the chicken and let it cool completely, then chop into roughly 1/2-inch pieces (or smaller if preferred).
3. While the chicken cooks, optionally toast the curry powder in a dry skillet over medium-high heat for 30–60 seconds until very fragrant, taking care not to burn it.
4. In a large bowl, whisk together the mayonnaise, crème fraîche or Greek yogurt, heavy cream, apricot jam or mango chutney, toasted or plain curry powder, and tomato paste until smooth.
5. Stir in the very finely chopped dried apricots. Reserve most of the toasted almonds and cilantro for garnish if you prefer them on top.
6. Add the cooled, chopped chicken to the sauce and fold gently until evenly coated.
7. Refrigerate the salad for at least a couple of hours to allow flavors to meld.
8. Serve the coronation chicken sprinkled with toasted sliced almonds and chopped cilantro, or use as a sandwich filling, on lettuce, or with rice or baked potatoes.

Notes

• You can mix the almonds and cilantro into the sauce instead of sprinkling on top.
• Cilantro is optional; parsley or watercress can be used as alternatives.
• For best flavor, toast the curry powder briefly before adding to the sauce.
• Use store-roasted chicken as a shortcut if desired.