In 1953 when Queen Elizabeth II was coronated, Coronation Chicken was created to be served to dignitaries attending from overseas. Reminiscent of the spices the British became accustomed to during the British Raj in India, the inclusion of curry powder in this recipe speaks volumes to the UK’s love of curry!
Coronation Chicken involves poaching chicken and either shredding it or cutting it into cubes, then it’s tossed with a fragrant creamy mild curry sauce, spiced with curry powder. While coronation chicken is traditionally served cold in a chicken sandwich or on salad greens, it is equally charming served warm.
Delightful for the spring season, enjoy this recipe slightly warmed on a bed of basmati rice with peas.
PLANT-BASED OPTION: Make this recipe vegetarian or vegan by using a vegan mayo, coconut milk and the plant-based protein of your choice!
RECIPE NOTE: For the mango chutney, you can make our recipe for Mango Peach Chutney (page 62) in New Indian Basics if you prefer a homemade option to the store bought.
3 skinless boneless chicken breasts
8 black peppercorns
3 cardamom pods
2 cinnamon sticks
2 bay leaves
½ TSP. sea salt
1 medium onion, quartered
1 CUP water
1 TBSP. oil
3 TBSP. crushed tomatoes
1 to 1 ½ TBSP. ARVINDA’S MADRAS CURRY POWDER
½ TSP. sea salt, or to taste
3 TBSP. white wine
2 TSP. lemon juice
1/3 CUP mayonnaise
1 TBSP. mango chutney
1/3 CUP whipping cream, whipped into soft peaks
Finely chopped parsley or cilantro, to garnish
ARVINDA’S GARAM MASALA, to garnish (optional)
1) In a pot, add the chicken with the peppercorns, cardamom, cinnamon and bay leaves. Add enough water to cover the chicken by an inch and sprinkle in the salt. On medium heat, bring it to a boil to poach the chicken. Once simmering, cover the pot with a lid and reduce the heat to low. Cook for 8 to 10 minutes, then check the chicken has lost its pinkness, is opaque and is fully cooked. Continue to cook if necessary. Once fully cooked, drain the water and set the chicken aside to cool.
2) CURRY SAUCE: In a small pot, add the onion and the water. On medium heat, simmer the onion for 5 to 7 minutes, until softened. Strain the water, reserving the onion liquid for later use.
3) In a mini food processor or using an immersion blender, puree the onion until it is smooth.
4) In a medium pot, heat the oil on medium-high and add the pureed onion. Cook for 7 to 9 minutes, until the onion is reduced and golden brown in colour.
5) Reduce the heat to medium and stir in the tomatoes, ARVINDA’S MADRAS CURRY POWDER and salt, stirring for a couple of minutes so the spices become fragrant. Stir in the reserved onion water and simmer for a couple of minutes.
6) Add the wine and lemon. Once combined turn off the heat.
7) In a medium bowl add the mayonnaise and mix in the curry sauce and the mango chutney until combined. Gently fold in the cream to combine.
8) Cut or shred the chicken and gently toss it with the curry sauce. Garnish with parsley or cilantro and ARVINDA’S GARAM MASALA. Serve the Coronation Chicken on a bed of basmati rice, or on lettuce greens or in a sandwich.