Mary Berry Coronation Chicken Recipe: Easy Classic British Dish

Mary Berry's Coronation Chicken combines tender poached chicken with a creamy, mildly spiced curry mayonnaise sauce, finished with dried apricots and toasted almonds. Ready in under 45 minutes, it's served cold as a salad, sandwich filling, or party centrepiece. The dish balances sweet, savory, and aromatic flavors making it one of Britain's most beloved celebration recipes.

Few dishes capture British culinary history quite like Coronation Chicken. Created for Queen Elizabeth II's coronation banquet in 1953, this iconic recipe has graced everything from royal celebrations to backyard picnics. Mary Berry arguably Britain's most trusted home cook has put her signature stamp on the recipe, streamlining it without sacrificing any of its charm.

Recipe Overview at a Glance

What Makes Mary Berry's Coronation Chicken Different?

Mary Berry's version of Coronation Chicken stays true to the spirit of the original 1953 recipe while making it more accessible for everyday home cooks. Where the original (developed by Constance Spry and Rosemary Hume for the coronation banquet) used a French-influenced curry cream sauce, Mary's adaptation uses a simpler blend of good-quality mayonnaise, mild curry powder, and mango chutney ingredients most British kitchens already have on hand.

The result? A dish that's creamy, lightly spiced, and subtly sweet. It's not fiery or complex. It's the kind of food that tastes like a summer afternoon.

Full Ingredients List for Mary Berry Coronation Chicken

For the Chicken

• 4 large chicken breasts (or equivalent in thighs, bone-in or boneless)
• 1 small onion, halved
• 1 bay leaf
• 6 black peppercorns
• 1 tsp salt
• Cold water, enough to cover the chicken

For the Coronation Sauce

• 6 tbsp good-quality mayonnaise
• 3 tbsp Greek yogurt (or crème fraîche)
• 2 tbsp mango chutney (smooth or lightly chunky)
• 1½ tsp mild curry powder (adjust to taste)
• 1 tsp tomato purée
• 1 tsp lemon juice
• Salt and freshly ground black pepper, to taste

For the Salad & Garnish

• 75g (⅓ cup) dried apricots, roughly chopped
• 40g (¼ cup) toasted flaked almonds
• 4 spring onions (scallions), thinly sliced
• Fresh mango or sultanas (optional, for extra sweetness)
• Fresh coriander or flat-leaf parsley, to garnish

For Serving (Optional)

• Mixed salad leaves
• Crusty white bread, brown bread, or a jacket potato
• Paprika, for dusting

Equipment You'll Need

• Large saucepan (for poaching)
• Slotted spoon
• Mixing bowls (large and medium)
• Sharp knife and chopping board
• Measuring spoons
• Serving platter or individual plates

Step-by-Step Instructions: How to Make Mary Berry's Coronation Chicken

Step 1: Poach the Chicken

Place the chicken breasts in a large saucepan with the halved onion, bay leaf, peppercorns, and salt. Cover with cold water and bring to a gentle simmer over medium heat.

Cook for 18–22 minutes, or until the chicken is fully cooked through with no pink remaining. The internal temperature should reach 75°C (165°F). Avoid a rolling boil a gentle simmer keeps the chicken moist and tender.

Remove the chicken from the pan and set aside on a plate to cool completely. Do not rush this step; adding warm chicken to the sauce will cause the mayonnaise to split.

Step 2: Make the Coronation Sauce

While the chicken cools, combine the mayonnaise, Greek yogurt, mango chutney, curry powder, tomato purée, and lemon juice in a large mixing bowl. Stir until smooth and well combined.

Taste the sauce. Add more curry powder for extra warmth, more mango chutney for sweetness, or a squeeze of extra lemon for brightness. Season with salt and pepper.

Step 3: Prepare the Chicken

Once the chicken has cooled, shred or dice it into bite-sized pieces. Both methods work shredded chicken absorbs the sauce more thoroughly, while diced chicken gives a cleaner presentation.

Step 4: Combine and Garnish

Add the chicken, chopped dried apricots, and spring onions to the sauce. Fold everything together gently until the chicken is evenly coated.

Scatter the toasted almonds over the top just before serving to preserve their crunch. Garnish with fresh coriander or parsley and a light dusting of paprika.

What Is the Original 1953 Coronation Chicken Recipe?

The original Coronation Chicken recipe was created by Constance Spry and Rosemary Hume of the Cordon Bleu cookery school. Named "Poulet Reine Elizabeth" (Chicken Queen Elizabeth), it featured:

The original sauce was significantly more labor-intensive, involving reduced wine, onion, and curry powder cooked down with apricot purée. Mary Berry's version captures the same flavor profile in a fraction of the time without sacrificing quality.

Delia Smith's Coronation Chicken vs. Mary Berry's Version

Both Delia Smith and Mary Berry offer beloved interpretations of this classic dish. Here's how they compare:

Choose Mary Berry's version if you want a lighter, more everyday-friendly result. Choose Delia's version if you prefer a richer sauce for a dinner party or special occasion.

How to Make Coronation Chicken With Greek Yogurt (Lighter Version)

Swapping all the mayonnaise for Greek yogurt creates a noticeably lighter dish. Use:

• 4 tbsp full-fat Greek yogurt (instead of mayonnaise)
• 2 tbsp low-fat crème fraîche
• 1 tbsp mango chutney
• 1 tsp curry powder

The sauce will be slightly tangier and less rich, but still delicious. This version works particularly well as a salad topping or stuffed into a wholemeal pitta.

Tips, Variations & Substitutions

Mary Berry's Top Tips

• Cool the chicken completely before mixing with the sauce this is non-negotiable for the right texture.
• Toast your almonds in a dry frying pan for 2–3 minutes. It transforms the flavor entirely.
• Taste the sauce before adding the chicken. The balance of sweet, savory, and spice should be obvious even before the chicken goes in.
• Don't over-mix. Fold gently to keep the chicken pieces intact.

Ingredient Substitutions

• No mango chutney? Use apricot jam thinned with a little lemon juice.
• No Greek yogurt? Sour cream or crème fraîche work equally well.
• Dried apricots unavailable? Sultanas or fresh mango chunks are excellent alternatives.
• Dairy-free version? Use a plant-based mayonnaise and coconut yogurt.

Flavor Variations

• Add a pinch of smoked paprika for a deeper, more complex sauce.
• Stir in a teaspoon of honey for extra sweetness.
• Mix in baby spinach or watercress for added freshness and color.
• Simple Coronation Chicken recipe hack: Use a rotisserie chicken to cut prep time in half.

Coronation Chicken Salad Recipe (Mary Berry Style)

For a light lunch salad:

This salad works beautifully as a starter for a summer dinner party or as a standalone weekday lunch.

Coronation Chicken Sandwich Recipe: The Best Bread to Use

A Coronation Chicken sandwich is one of Britain's most iconic lunchbox staples. The bread you choose makes a significant difference:

For a proper British lunch table, serve the Coronation Chicken salad or sandwiches alongside a batch of Mary's crispy Yorkshire puddings straight from her Sunday roast repertoire, but equally at home on a picnic spread.

How Far Ahead Can You Make Coronation Chicken?

Coronation Chicken is one of the best make-ahead dishes in the British repertoire. Here's what you need to know:

• Up to 2 days ahead: The fully assembled dish stores well in the fridge, covered tightly.
• Up to 3 days ahead: Prepare the sauce and the cooked chicken separately, then combine when ready to serve.
• Do not freeze the assembled dish mayonnaise-based sauces separate when frozen and thawed, resulting in a watery, unpleasant texture.
• Almonds: Always add these just before serving to retain their crunch.

How to Make Jamie Oliver's Coronation Chicken

Jamie Oliver's version of Coronation Chicken leans slightly spicier and more vibrant than Mary Berry's, typically including:

• Fresh chilli or chilli flakes
• A larger quantity of fresh herbs (coriander, mint)
• Fresh mango instead of chutney
• Lime juice instead of lemon

Jamie's version suits those who prefer bolder, more contemporary flavors. Mary Berry's remains the go-to for a traditional, crowd-pleasing result.

Make It Ahead: Storage & Freezing Guide

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended for the assembled dish. You can freeze poached chicken (before combining with the sauce) for up to 3 months.
• Meal prep tip: Poach a large batch of chicken at the start of the week and use it across multiple meals.

Nutrition Information (Per Serving, Approximate)

Based on 6 servings using standard full-fat mayonnaise and Greek yogurt. Values are approximate.

Troubleshooting Common Mistakes

• Sauce too thick? Add a teaspoon of lemon juice or water and stir until loosened.
• Sauce too thin? Stir in an extra tablespoon of mayonnaise.
• Too spicy? Balance with more mango chutney or a dollop of plain yogurt.
• Chicken tough or rubbery? You likely boiled rather than simmered. Always use a gentle, low heat.
• Watery sauce after storing? This happens when the chicken releases moisture. Drain off any liquid and stir before serving.

A Dish Worth Making Again and Again

Mary Berry's Coronation Chicken endures for one simple reason: it's reliably delicious. The combination of tender chicken, creamy curry sauce, sweet apricots, and crunchy almonds hits every note sweet, savory, aromatic, and satisfying. It's a dish with history behind it and versatility ahead of it.

Make it for a summer picnic, a family lunch, a sandwich filling, or a dinner party starter. Once you have the base recipe down, the variations are endless. Now pull out that saucepan and get poaching.

Frequently Asked Questions