Delia Smith Coronation Chicken Recipe

I never thought I’d be the sort of person to wax lyrical about Coronation Chicken. I mean, isn’t it just posh chicken mayo pretending to be a salad? That’s what I used to think — until I made this version. Not the bland, cling-film-covered sort you get at hotel buffets. No, this is different. This one’s zesty, spicy, creamy, crunchy… and a little bit joyful. Like someone poured summer into a bowl and gave it a royal title.

I first made this for a garden lunch where the weather turned halfway through — classic. There we were in cardigans, holding glasses of warm rosé, and tucking into this golden, fragrant dish like it was high summer. We all agreed: Coronation Chicken deserves a comeback. But only if you do it right. And Delia’s take? Yeah, it’s the one.

Why You’ll Love It

• Great cold, better the next day — it actually needs a nap in the fridge.
• Just enough spice — Madras curry powder gives it personality, not panic.
• Fruit + heat = magic — the mango and chilli combo is wild in the best way.
• Perfect for batch-making — take it to a picnic, or just live off it for days.
• Brilliant leftovers — wraps, sandwiches, lazy forkfuls straight from the fridge… all fair game.
• It feels fancy — without being hard. Even if you chuck it all together on a Tuesday.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Zest of 1 unwaxed lemon
• Juice of the same lemon
• Small knob of butter
• 1 shallot, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tsp Madras curry powder
• 2 tbsp tomato purée
• 100ml dry white wine
• 100ml chicken stock
• 1 tbsp apricot jam
• 150ml mayonnaise
• 75ml crème fraîche
• 1 ripe mango, diced
• 4 spring onions, chopped
• 2 tbsp fresh coriander, chopped
• Dash of Tabasco (or more — I won’t stop you)
• Salt & pepper
• Salad leaves, to serve
• 50g flaked almonds, toasted in a dry pan

How to Make It

Steam the chicken and let it rest:

Rub the chicken with olive oil, lemon zest, salt and pepper. Steam gently for about 20–25 minutes. Let it cool before chopping — it’ll shred easier and soak up the sauce better.

Build your flavour base:

In a small pan, melt the butter and add your chopped shallot and chilli. Cook on low for about 5 minutes — slow and gentle, don’t rush. Stir in the curry powder and tomato purée, and let it all mingle for a few more minutes.

Add wine and stock, then reduce:

Pour in the white wine and simmer until it’s halved. Add the chicken stock and apricot jam, and simmer again. You’re after a thick, syrupy mix. Don’t panic if it bubbles a bit weird — just keep stirring. Let it cool once reduced.

Time to make the dressing:

In a big bowl, mix together the mayo and crème fraîche. Stir in your cooled curry base. Add lemon juice, spring onions, coriander, and chopped mango. It should smell glorious by now.

Toss in the chicken:

Cut or shred the steamed chicken into bite-sized bits. Add it to the bowl and gently stir everything together. Taste it — add Tabasco, salt, more lemon — make it sing.

Finish with crunch and serve:

Toast your almond flakes (keep an eye — they burn fast!). Serve your coronation chicken over salad leaves, sprinkled with almonds. Cold, creamy, crunchy, and a little spicy. She’s a queen.

Common Mistakes and How to Dodge Them

Why is my chicken bland?
Season before steaming. A little olive oil and lemon zest works wonders.

The sauce split — what now?
That happens if the curry mix was too hot when you added it to the mayo. Let it cool properly. You have to be patient.

Too thick or too runny?
Adjust the mayo or crème fraîche ratio until it looks right for you — there’s no shame in eyeballing it.

No mango?
Use ripe apricots, peaches, or even dried apricots soaked in a bit of warm water.

Storage and Reheating

• Fridge: Best after a few hours. Keeps well for 2 days.
• Freezer: You can freeze it, but the dressing might split — freeze the cooked chicken and sauce separately if you want to prep ahead.
• Reheat? Don’t. It’s meant to be served cold.

Frequently Asked Questions

Can I use thighs instead of breasts?
Yep — they’re juicier and arguably more flavourful. Just steam them until cooked through and slice as usual.

What if I don’t like coriander?
Leave it out or use parsley. No drama.

Is this the same as the Queen’s coronation recipe?
It’s a riff on it. This one’s got more spice and fruit — very Delia, very brilliant.

Can I make it dairy-free?
Swap the crème fraîche for coconut yogurt or just skip it and use extra mayo.

Nutrition Facts (Per Serving):

• Calories: 530.4
• Fat: 15.2g
• Carbs: 49.7g
• Sugar: 22.5g
• Protein: 49.9g
• Sodium: 657.7mg

More Delia Smith Recipe:

• Delia Smith Chicken Tarragon
• Delia Smith Chicken Paprika
• Delia Smith Chicken Curry