Coronation Chicken

  • 45 mins
  • Serves 12
  • Easy

The original coronation classic, first created for the coronation of Queen Elizabeth II in 1953. Still as good today as it was back then. Here’s our version with a St Helen’s Farm twist.

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.


  1. Take the meat off the chicken and shred into bite size pieces.
  2. In a small saucepan, gently fry onion in butter until softened, add curry powder, tomato puree, wine and 50g dried apricots. Stir well, then simmer gently for 10 mins until you have a soft smooth paste, mash apricots gently with a fork if necessary. Leave to cool.
  3. In a large bowl, mix together mayonnaise, natural yogurt, Worcester sauce, mango chutney and curry paste.
  4. Stir in chicken, celery, grapes and sultanas.
  5. Arrange in a large serving dish.
  6. Cook rice, drain in sieve and cool with cold water.
  7. Arrange round chicken and serve with apple, remaining apricots and almonds scattered over.