Coronation Chicken
Boneless skinless chicken breasts, mild curry paste and tomato purée come together in this chicken — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Egg Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Poach the chicken breasts in gently simmering salted water for about 15 minutes until cooked through and the internal temperature reaches 74C (165F), then lift out and leave to cool before tearing or cutting into bite-sized pieces.
- Finely chop the onion and soften it in the vegetable oil over medium heat for 5 minutes, then stir in the curry paste and tomato purée and cook for 1 to 2 minutes until fragrant.
- Pour in the red wine, add the bay leaf and a squeeze of lemon juice, then simmer for about 5 minutes until the liquid reduces and thickens into a paste.
- Remove the bay leaf and let the curry mixture cool completely, as adding it warm would thin the dressing.
- Stir the cooled curry mixture into the mayonnaise along with the apricot jam until you have a smooth, glossy sauce, then season with salt, pepper and more lemon juice to taste.
- Fold the cooked chicken through the sauce until every piece is well coated, then cover and chill for at least 30 minutes to let the flavours mingle.
- Toast the flaked almonds in a dry pan until golden, scatter them over the coronation chicken just before serving, and serve chilled with rice or in sandwiches.
You'll use: Pan · Saucepan
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Coronation Chicken take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Coronation Chicken is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Coronation Chicken.jpg by James F. Carter, CC BY-SA 2.5 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.