Coronation chicken is cold poached chicken folded through a mild, fruity curried mayonnaise, scattered with toasted almonds and sultanas. This version cooks the chicken using Delia Smith’s own gentle poaching method, which keeps the breast meat moist for a cold salad. It serves six and needs about 40 minutes plus chilling.
Delia doesn’t have a coronation chicken recipe of her own, so this is honest about what it is. The chicken is cooked her way, using the poaching method from The Delia Collection: Chicken, where she simmers seasoned breasts gently rather than boiling them. The coronation sauce itself is the classic, created by Constance Spry and Rosemary Hume for the Queen’s 1953 coronation.
The one thing that decides the whole dish is not letting the chicken boil hard. Delia simmers gently with a lid for about 15 minutes, then lets the meat cool in its liquid. Boil it fast and the breast turns stringy and dry, and no amount of sauce brings dry chicken back. Gentle heat keeps it tender.
Delia Smith Coronation Chicken Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings20
minutes15
minutes460
kcal40
minutesThe chicken is poached using Delia Smith’s method from The Delia Collection: Chicken, then coated in the classic 1953 coronation sauce. A cold buffet main that’s better made a few hours ahead so the flavours settle.
Ingredients
- For the chicken (Delia’s poaching method):
4 boneless, skinless chicken breasts
about 600ml (1 pint) chicken stock or water, to poach
salt and freshly milled black pepper
- For the coronation sauce (the classic recipe):
1 tbsp vegetable oil
1 small onion, finely chopped
2 tsp mild curry powder
1 tbsp tomato purée
1 tbsp mango chutney or apricot jam
200g (7oz) good-quality full-fat mayonnaise
2 tbsp double cream, lightly whipped
squeeze of lemon juice
25g (1oz) sultanas
25g (1oz) flaked almonds, toasted
watercress, to serve
Directions
- Poach the chicken: Season the chicken breasts with salt and freshly milled pepper. Bring the stock up to a gentle simmer in a saucepan, add the breasts, and bring back to simmering point. Put a lid on and simmer gently for about 15 minutes, until cooked through to at least 74°C in the centre.
- Cool in the liquid: Take the pan off the heat and leave the chicken to cool in its poaching liquid, which keeps it moist. Once cool, lift out the breasts and shred or dice them into bite-sized pieces.
- Start the sauce: Heat the oil in a small pan and soften the onion for 4-5 minutes. Stir in the curry powder and tomato purée and cook for another minute to take off the raw edge. Add the chutney and a couple of tablespoons of the poaching liquid, simmer to a thick paste, then leave to cool completely.
- Finish the sauce: Stir the cooled curry paste into the mayonnaise, then fold in the whipped cream and a squeeze of lemon. Season to taste. It should be mild, creamy and lightly fruity.
- Combine and chill: Fold the chicken and sultanas through the sauce until well coated. Cover and chill for at least an hour so the flavours settle.
- Serve: Scatter with the toasted almonds and serve with watercress, and rice or salad alongside.
FAQs
Does Delia Smith actually have a coronation chicken recipe?
No, she doesn’t, and it’s worth being straight about that. What she does have is a reliable method for poaching chicken breasts in The Delia Collection: Chicken, which is what this recipe borrows for the meat. The coronation sauce is the original 1953 creation by Constance Spry and Rosemary Hume, not Delia’s own.
Why poach the chicken instead of roasting it?
Poaching keeps the breast meat moist and tender, which matters far more in a cold dish than a hot one. Delia’s team recommends poaching over roasting for exactly this reason, since roasting can dry the meat out. Cooling the chicken in its liquid, as above, keeps it from drying as it comes down to temperature.
Why do you cook the curry powder before adding it to the mayonnaise?
Cooking the curry powder briefly takes away the harsh, raw, dusty taste and lets the spices bloom. Just as important, the paste must be completely cold before it meets the mayonnaise, or the warmth splits the sauce into an oily mess. Patience here is the difference between a silky sauce and a broken one.
Can I make coronation chicken ahead of time?
Yes, and it’s better for it. Made a few hours or even a day ahead, the flavours settle and the fruITiness rounds out, so it suits a buffet you’re prepping in advance. Keep it covered in the fridge and hold back the toasted almonds until serving so they stay crisp rather than going soft in the sauce.
What should I serve with it?
Classic choices are rice, a green salad, or in a jacket potato or sandwich for lunch. On a summer buffet it sits well next to a bowl of Mary Berry’s potato salad and cold cuts. Keep the sides simple, since the sauce is the star and you don’t want competing strong flavours.
How spicy is coronation chicken meant to be?
Not spicy at all, which surprises people. The original was designed to be gently aromatic and mild, so use a mild curry powder and go easy. If you want a little more warmth you can add a pinch extra, but the fruit and cream are meant to keep it soft and mellow rather than hot.
