Jamie Oliver Coronation Chicken Recipe

Let me tell you — this is not your average chicken salad. Coronation Chicken has been popping up at British picnics, buffets, and tea parties since the ’50s, and for good reason. It’s creamy, sweet, mildly spiced, and just posh enough to feel like a treat without being fussy. I made it first on a slightly chaotic Bank Holiday Monday when I had leftover roast chicken, half a mango, and zero desire to cook.

And something about the combo — juicy chicken, golden curry mayo, chewy sultanas, that pop of mango — it just works. It tastes sunny. Like something you’d eat on a picnic blanket with a cold glass of white and grass between your toes. There’s crunch, there’s creaminess, and there’s that hint of retro charm. It’s the kind of dish that makes you go, “Why don’t I make this more often?”

Why You’ll Love It

• Comes together in 20 minutes flat — barely even cooking
• Lightly spiced, sweet, creamy, and super satisfying
• Makes amazing leftovers (if there are any)
• Great cold — perfect for meal prep, picnics, or packed lunches
• Looks fancy with almost no effort
• Flexible — you can riff on it however you like

Ingredients

• 6 skinless, boneless chicken breast halves
• ⅓ cup sultana raisins
• 1 large ripe mango, peeled and thinly sliced
• ⅔ cup mayonnaise
• 1 tsp mild curry powder
• 1 tbsp mango chutney
• 1 tsp fresh lemon juice
• Salt + black pepper, to taste
• ¾ cup toasted cashews (optional but so good)

How to Make It

Poach the chicken gently:

Bring a large pan of salted water to a boil, then lower to a simmer. Add the chicken and poach for about 20 mins, until just cooked through. Drain and let cool completely.

Slice it up:

Cut the cooled chicken into bite-sized strips or chunks — about ½ inch thick. You want tender but not shredded.

Make the dreamy dressing:

In a medium bowl, mix together the mayo, curry powder, mango chutney, and lemon juice. Season with salt and pepper — give it a taste and adjust however you like.

Assemble the magic:

In a big mixing bowl, combine the chicken, raisins, and half the mango. Pour the dressing over and gently toss until everything’s coated. Be kind to it.

Add some crunch:

Stir in half the toasted cashews (if using). Save the rest for sprinkling over the top just before serving.

Finish and serve:

Spoon the coronation chicken onto a serving platter or into a big bowl. Garnish with the remaining mango slices and cashews. Serve cold, ideally with crusty bread or over greens.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
You probably overcooked it. Poaching should be gentle — think “barely a simmer.”

My dressing is too thick!
Add a splash of water or a bit more lemon juice to loosen it up. Go slow — you don’t want soup.

Not sweet enough?
Try a bit more mango chutney or even a tiny spoon of honey.

Forgot to toast the cashews?
Don’t panic — raw works too. Or sub in almonds if that’s what’s in the cupboard.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days. Flavour deepens by day 2!
• Freezer: Not ideal. Mayo-based sauces don’t freeze well — it’ll split and go sad.
• Reheating: Don’t. This dish is meant to be eaten cold. That’s part of the charm.

Frequently Asked Questions

Can I use rotisserie chicken?
Absolutely. It’s a shortcut and a good one — just shred or chop it and carry on.

What can I serve it with?
Crusty baguette, jacket potatoes, crisp lettuce cups, or even tucked into a wrap.

Is it spicy?
Not really. It’s gently spiced — think mellow curry warmth, not chilli heat. Add extra curry powder if you want to turn up the dial.

Can I make it dairy-free?
Yes — use a good dairy-free mayo and double check your chutney. Easy peasy.

Nutrition Facts (Per Serving)

• Calories: ~330
• Fat: 21g
• Carbs: 12g
• Protein: 25g
• Sodium: 380mg
• Sugar: 7g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Marinade
• Jamie Oliver Chicken Kiev
• Jamie Oliver Chicken And Bacon Casserole