Delia Smith Coronation Chicken Recipe

This Delia Smith coronation chicken recipe is the classic British chicken salad made with a creamy curry-spiced dressing, sweet fruit, and a scatter of toasted almonds. The texture is lush and spoonable, with little pops of sultanas and a gentle warmth from the curry. It is an easy, beginner-friendly recipe that is perfect for sandwiches, jacket potatoes, or a simple lunch platter. Allow about 1 hour total, including time to cool the chicken and chill the finished mixture for the best flavour.

Ingredients

For the chicken

• 2 large chicken breasts (about 600g)
• 1 tbsp olive oil
• 1/2 tsp fine salt
• Black pepper, to taste

For the coronation sauce

• 150g mayonnaise
• 100g crème fraîche
• 2 tsp mild curry powder
• 2 tbsp apricot jam
• 1 tsp tomato purée
• 1–2 tbsp lemon juice, to taste
• Salt and black pepper, to taste

For the mix-ins and garnish

• 40g sultanas
• 35g flaked almonds
• 2 spring onions, finely sliced (optional)
• 1–2 tbsp chopped fresh coriander or parsley (optional)

To serve (optional)

• Soft white bread, buttered, for sandwiches
• Jacket potatoes or wraps
• Little Gem lettuce, rocket, or mixed salad leaves

How to Make Delia Smith Coronation Chicken Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a small baking tray with foil (this makes toasting almonds later much easier to clean up).
• Cook the chicken: Rub the chicken breasts with the olive oil, salt, and a little black pepper. Roast on the prepared tray for 18–22 minutes, until the thickest part reaches 75°C, or the juices run clear when pierced.
• Cool and shred: Transfer the chicken to a plate and leave it to cool for at least 15 minutes. Once cool enough to handle, cut into small cubes or shred into bite-size pieces. (Warm chicken will thin the sauce, so do not rush this.)
• Toast the almonds (baking step): Spread the flaked almonds on the lined tray in a single layer. Toast in the oven for 4–6 minutes, shaking the tray once, until pale golden. Tip onto a cool plate straight away so they do not keep browning.
• Mix the coronation sauce: In a mixing bowl, stir together the mayonnaise, crème fraîche, curry powder, apricot jam, tomato purée, and 1 tablespoon lemon juice until smooth. Taste and add a little more lemon if you like it brighter.
• Add the mix-ins: Stir in the sultanas (plus spring onions and herbs if using). Season carefully with salt and pepper, remembering the chicken is already seasoned.
• Combine and chill (cooling step): Fold the chicken into the sauce, then mix in about half the toasted almonds. Cover and chill for 30 minutes so the flavours settle and the dressing thickens.
• Assemble and serve: Spoon into sandwiches, pile onto baked potatoes, or serve on salad leaves. Finish with the remaining toasted almonds over the top for crunch.

Tips

How do I stop coronation chicken from tasting too sharp or too sweet?

Balance is everything here. If it tastes sharp, add a little more apricot jam or an extra spoon of crème fraîche. If it tastes too sweet, add a squeeze of lemon and a pinch of salt, then taste again after chilling.

Why is my coronation chicken watery?

This usually happens if the chicken is still warm when it is mixed into the sauce, or if the chicken has released a lot of moisture. Let the chicken cool properly, then chill the finished mixture. If needed, stir in an extra spoonful of mayonnaise to thicken.

How can I make it milder (or spicier)?

For a milder version, use a mild curry powder and start with 1 teaspoon, then build up. For more heat, add a pinch of cayenne or a little more curry powder, but keep it subtle so the fruit and creamy dressing still shine.

Can I use leftover roast chicken or rotisserie chicken?

Yes, and it is a great shortcut. You will need about 600g cooked chicken. Remove skin, pull off any fatty bits, and chop or shred so every bite gets a good coating of sauce.

Serving Suggestions

• Stuff into buttered sandwich rolls with crisp lettuce.
• Serve with a bowl of mixed salad, cucumber, and cherry tomatoes.
• Spoon onto jacket potatoes with extra toasted almonds on top.
• Add to wraps with rocket and a few mango chutney dots.
• Make a simple picnic platter with crackers, grapes, and a sharp cheddar.

Storage

Room temperature

Because this recipe contains mayonnaise and dairy, keep it out of the sun and do not leave it at room temperature for more than 2 hours (less in hot weather).

Refrigerator

Store in an airtight container in the fridge for up to 3 days. For the best texture, add the toasted almonds just before serving, or keep extra aside so they stay crisp.

Freezing

Freezing is not ideal because mayonnaise-based sauces can split and turn grainy when thawed. If you need to prep ahead, freeze the cooked chicken pieces for up to 2 months, then thaw in the fridge and mix with freshly made sauce.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 14 g
• Protein: 33 g
• Fat: 26 g
• Saturated fat: 5 g
• Sodium: 620 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs