Mary Berry Coronation Chicken Recipe (Quick & Easy Royal Chicken Salad)

Few dishes capture the spirit of a British summer quite like Mary Berry Coronation Chicken Recipe—a timeless classic that blends tender chicken with a creamy, gently spiced curry dressing and bursts of fruity sweetness.

Originally created for the coronation of Queen Elizabeth II in 1953, this iconic recipe has remained a favourite for picnics, afternoon teas, sandwiches, and buffet spreads across the UK.

If you’re searching for an easy coronation chicken recipe, a traditional British chicken salad, or a simple curried chicken filling for sandwiches, this version delivers on every level.

The balance of savoury, sweet, and mildly spiced flavours makes it both comforting and distinctive, while the use of everyday ingredients keeps it practical for home cooking.

Perfect for using up leftover roast chicken or preparing ahead for gatherings, this dish brings a touch of heritage to your table.

Once you try it, it’s easy to see why it has stood the test of time in British kitchens.

Why is It Called Coronation Chicken?

Coronation chicken was first made for the Coronation of Queen Elizabeth II in 1953. It was created for a grand lunch held after the ceremony.

The idea was to serve something that felt modern at the time, using flavours from across the Commonwealth, such as curry and dried fruit.

I always find it lovely that a royal event gave us a dish we can now enjoy at home. Over the years, many cooks have made their own versions.

The Mary Berry Coronation Chicken Recipe keeps it simple and true to its roots.

It’s mild, creamy, and full of gentle spice, which suits most tastes in the UK.

Perfect For

• Picnic hampers – Spoon it into rolls or wraps. Easy to carry. No fuss.
• Afternoon tea at home – Makes the best finger sandwiches.
• Summer lunches – Serve with salad and new potatoes. Light but filling.
• Buffet tables – It sits well next to quiche, sausage rolls, and crisps.
• Using up roast chicken – A smart way to use leftovers from Sunday lunch.
• Quick weekday meals – Make ahead and chill. Dinner sorted.

Mary Berry Coronation Chicken Ingredients

7 tbsp mayonnaise – Creates the creamy base that holds everything together and gives richness. Good quality mayo makes a real difference here so don’t skimp on it.

3 tbsp Greek yoghurt – Cuts through the richness of the mayo and adds a slight tang. Also makes the whole thing a bit lighter without losing creaminess.

1½ tsp Madras curry powder – Brings warmth and that signature coronation flavour. Madras has a medium heat that works perfectly but you can adjust to taste.

⅛ tsp ground cinnamon – Adds a subtle sweet spice note that pairs beautifully with the fruit. Just a tiny amount lifts the whole dish without shouting about itself.

⅛ tsp salt – Balances the sweetness from the chutney and brings all the flavours forward. Season properly and everything tastes more like itself.

⅛ tsp white pepper – Gives gentle heat without adding colour to the sauce. Keeps the creamy pale colour looking clean and appealing on the plate.

3 tbsp mango chutney – Provides fruity sweetness and little chunks of texture. This is what makes coronation chicken taste like coronation chicken so don’t leave it out.

2 tbsp sultanas – Little bursts of sweetness scattered throughout. They plump up slightly in the sauce which makes them even nicer to bite into.

3 dried apricots, finely chopped – Add chewy texture and a different kind of sweetness to the sultanas. Chopping them small means they distribute evenly through the mixture.

500g cooked chicken, shredded or chopped – The main protein that soaks up all that lovely sauce. Use leftover roast, rotisserie chicken, or poach some breasts specially.

2-3 tbsp flaked almonds – Scattered on top for crunch and visual appeal. They add a nutty flavour and make the dish look more finished.

How To Make Mary Berry Coronation Chicken

Step 1 – Prepare the Creamy Curry Base

In a medium mixing bowl, combine the mayonnaise and Greek yoghurt. Stir until smooth and fully blended to create a rich, creamy base.

Step 2 – Add the Spice Blend

Sprinkle in the Madras curry powder, ground cinnamon, salt, and white pepper. Mix thoroughly so the spices are evenly distributed throughout the sauce, creating a gently spiced flavour with warmth rather than heat.

Step 3 – Incorporate the Sweet Elements

Add the mango chutney, sultanas, and finely chopped dried apricots. Stir well until everything is evenly combined. The chutney provides a fruity depth, while the sultanas and apricots add bursts of sweetness and texture.

Step 4 – Add the Chicken

Place the cooked chicken into the bowl. Fold it carefully into the sauce until all pieces are well coated. Ensure the mixture is evenly combined so every bite carries the full flavour.

Step 5 – Finish with Texture

Transfer the coronation chicken to a serving dish and sprinkle flaked almonds over the top. This adds a light crunch that contrasts with the creamy mixture.

Recipe Tips & Notes for Mary Berry Coronation Chicken

• Let the chicken cool fully before mixing. Warm chicken makes the sauce runny.
• Chill for at least one hour. It tastes better cold.
• Shred chicken finely for sandwiches. Chunky pieces work better for salads.
• Toast the almonds lightly for extra crunch.
• If sauce feels thick, add a small spoon of yoghurt.
• Taste and adjust before serving. A bit more chutney can lift it.

What to Serve with Mary Berry Coronation Chicken

Green Salad with Light Dressing – A bowl of crisp greens with cucumber and a light splash of vinaigrette keeps the plate fresh. The sharp taste cuts through the creamy chicken and stops it feeling too heavy. You get balance in every bite.

Crusty Bread or Soft Rolls – Thick slices of crusty bread or soft rolls help you scoop up the extra sauce. Build a generous sandwich or serve it on the side. It turns the dish into an easy, relaxed lunch.

Jacket or Buttered New Potatoes – Spoon the chicken over a warm baked potato for a hearty option. Or serve it with buttered new potatoes and herbs. The soft texture pairs well and makes the meal feel complete.

Rice Salad or Plain Crisps – A simple rice salad adds bulk without stealing flavor. If you want crunch, add a handful of salted crisps. You’ll get contrast against the smooth curry sauce.

Scones, Buns, or Shortcrust Pastry Desserts – Finish with a plain scone, soft bun, or a slice of fruit tart made with shortcrust pastry. A light dessert rounds off the meal without overpowering the chicken.

Mistakes To Avoid While Making

• Using hot chicken – It makes the sauce thin and oily. Let it cool first.
• Too much curry powder – It can overpower the sweetness. Measure carefully.
• Skipping the chill time – The flavour needs time to blend.
• Watery yoghurt – It makes the mix sloppy. Use thick yoghurt.
• Over-mixing – Chicken can break up too much. Fold gently.
• Adding too much salt early on – Taste after mixing everything.

How To Store Leftover

Leftover
Place any leftover coronation chicken in an airtight container. Keep it in the fridge. It stays fresh for up to 3 days. Always store it chilled and covered. If it smells off or looks watery, do not use it.

This dish is best served cold or at room temperature. I don’t reheat it. Heating can split the sauce and spoil the texture. If you prefer it less cold, just take it out of the fridge 20 minutes before serving.

Mary Berry Coronation Chicken Recipe FAQs

Can I use leftover roast chicken for this recipe?
Yes, and I often do. Leftover roast chicken from Sunday lunch works perfectly. Just remove the skin and shred or chop the meat. Make sure it is fully cooled before mixing with the sauce. It’s a great way to avoid waste.

Can I make Mary Berry Coronation Chicken Recipe in advance?
Yes, in fact it tastes better made ahead. I like to prepare it the night before. The flavours blend well after a few hours in the fridge. Keep it covered and chilled until ready to serve.

Is this recipe very spicy?
No, it’s mild. The Madras curry powder adds warmth, not heat. If you are sensitive to spice, use a mild curry powder instead. You can also reduce the amount slightly and taste as you go.

Can I freeze coronation chicken?
I would not freeze it. The mayonnaise and yoghurt can split when thawed, which affects the texture. It’s best enjoyed fresh within a few days.

What type of chicken works best?
Poached chicken breast gives a soft texture. Roast chicken adds more flavour. Even shop-bought rotisserie chicken works well. Just make sure it’s plain and not heavily seasoned.

Can I make it dairy-free?
Yes. Replace the Greek yoghurt with a dairy-free yoghurt alternative. Check that your mayonnaise is also dairy-free. The taste may change slightly, but it still works.

How do I stop it from becoming watery?
Use thick yoghurt and fully cooled chicken. Also, avoid adding extra chutney beyond the recipe amount. If it still feels loose, chill it longer before serving.

Can I add fresh herbs?
You can add a little chopped coriander if you like. It gives a fresh note. I keep it classic most of the time, but a small twist now and then is nice.

Is Mary Berry Coronation Chicken Recipe suitable for children?
Yes, most children enjoy it because it’s not hot or spicy. You may want to chop the fruit very finely. Serve it in soft sandwiches for an easy meal.

How long can it sit out at room temperature?
I don’t leave it out for more than 2 hours. If serving at a picnic, keep it in a cool bag with ice packs. Always return leftovers to the fridge as soon as possible.

Mary Berry Coronation Chicken Recipe is a true British classic that still feels fresh today. It’s simple to make, full of gentle spice, and perfect for so many meals.

I love how it turns plain cooked chicken into something special. Give this coronation chicken a try in your own kitchen. Make it, taste it, and share it with someone you like.

If you enjoy it, let me know how yours turned out. And don’t forget to follow us on Pinterest for more easy British recipes.