James Martin Coronation Chicken

I can still picture my gran, perched at the picnic table in the back garden, plate balanced on her knee, laughing at something silly my uncle said — and always, always with a dollop of Coronation Chicken on her plate. For many Brits, this dish isn’t just food. It’s a time capsule, transporting us back to village fêtes, royal jubilees, and Sunday lunches with family who never measured a thing but somehow got it perfect.

James Martin’s take on Coronation Chicken honours the original — created in 1953 for Queen Elizabeth II’s coronation — while adding just enough modern flair to keep it interesting. With curry powder, tomato paste, red wine, and creamy mayonnaise, it’s rich, tangy, lightly spiced, and absolutely smashing served cold on a summer’s day.

Ingredients List

• 1 tablespoon extra-virgin olive oil — for softening the onion and blooming the spices.
• 2 tablespoons white onion (or 1 shallot), finely chopped — shallot gives a touch more sweetness if you’ve got it.
• 1 bay leaf
• 2 teaspoons mild curry powder — adds that signature warmth without overpowering.
• 1 teaspoon double-concentrated tomato paste — don’t skip this; it gives body and umami.
• 60 ml red wine — yes, red! Unexpected, but it deepens the flavour beautifully.
• 60 ml water
• 1 tablespoon fresh lemon juice — brightens everything up.
• ¼ teaspoon brown sugar — just a touch for balance.
• 200 g mayonnaise
• 125 g crème fraîche (or unsweetened whipped cream) — crème fraîche gives a nice tang.
• 1 tablespoon dried apricots, finely chopped — chewy little pops of sweetness.
• 2 large skinless chicken breasts (600 g) — cooked and either shredded or chopped, your choice.
• Salt & pepper to taste
• 3 tablespoons toasted almond flakes (optional)

How To Make It

1. Heat the olive oil in a large skillet over medium-low heat.
2. Add the onion, bay leaf, and curry powder. Stir and let it all gently sizzle for about 2 minutes.
3. Stir in the tomato paste, red wine, and water. Bring it to a soft simmer.
4. Add the lemon juice and brown sugar. Season with salt and pepper.
5. Let the sauce reduce slightly — just 2–3 minutes — then remove from the heat.
6. Strain the sauce through a fine sieve into a bowl. Let it cool fully. (I’ve rushed this step before… regret every time. Patience pays off.)
7. In a large mixing bowl, combine the cooled sauce with the mayonnaise, crème fraîche, and chopped apricots.
8. Fold in the cooked chicken gently until well coated.
9. Sprinkle toasted almond flakes over the top if using.
10. Serve chilled — with rice, jacket potatoes, or crusty bread.

Common Mistakes

Why is my Coronation Chicken too runny?
The sauce might not have reduced enough, or the mayo/cream ratio was off. Let the sauce cool completely before mixing to thicken naturally.

Can I use hot curry powder instead?
You can, but start small and taste as you go. This dish is meant to be mellow, not fiery.

Why does it taste flat?
Try adding a touch more lemon juice or a pinch of salt. I once forgot the lemon entirely — tasted like a sad sandwich filling.

My chicken is dry — what happened?
It was likely overcooked. Poaching gently or using leftover roast chicken works well.

Do I have to sieve the sauce?
No, but it gives a smooth, posh texture. Great if you’re serving guests.

Storage And Reheating Tips

• Fridge: Store in an airtight container for up to 3 days. Flavour deepens over time.
• Freezer: Yes, but texture may suffer. Freeze for up to 3 months, then thaw in the fridge overnight.
• Reheating: Best served cold! But if you must:
  • Microwave: Low power, 30-second bursts, stir gently.
  • Stovetop: Low heat, stirring often.
  • Oven: Rarely needed, but 150°C for 15 mins covered will do.

What To Serve With It

• Fluffy basmati rice — classic, and lets the sauce shine.
• Jacket potatoes — that hot-cold contrast? Glorious.
• Mixed greens salad — keeps it light and fresh.

You can even pile it into a crusty baguette with rocket for the world’s poshest picnic sandwich.

FAQ Section

Can I make this gluten-free?
Yes! Just double-check your curry powder and tomato paste. Most are GF, but always read labels.

Can I use Greek yogurt instead of crème fraîche?
Absolutely. It’ll add tang and lighten the texture a bit.

Is this recipe good for meal prep?
Yes. It keeps well in the fridge and works for lunches, wraps, and salads all week.

Can I swap the red wine?
Try pomegranate juice or grape juice with a dash of vinegar for a booze-free version.

Try More Recipes:

• James Martin Pea And Ham Soup
• James Martin Bread Sauce
• James Martin Chicken And Ham Pie