Nigella Lawson Coronation Chicken

Alright, cards on the table — I used to dread Coronation Chicken. The name sounded too formal, like it belonged on silver platters at awkward buffets with cold sausage rolls and lukewarm tea. But then I tried Nigella’s version, and it was like tasting sunshine after years of grey.

This dish is sweet and creamy, with a gentle curry warmth that hugs the chicken without bullying it. Mango chutney gives it this almost tropical flirt — like it wants to be exotic but remembers it’s British after all. I made it once on a Sunday to use up leftover roast chicken, and now it’s a regular in my lunchbox rotation (and sometimes straight out of the mixing bowl — don’t judge).

It’s no-cook, no-fuss, and just a bit fancy without trying too hard. My kind of food.

Why You’ll Love It

• Perfect for leftovers — Roast chicken from last night? Sorted.
• Sweet, creamy, and tangy — It’s got all the good things in one spoonful.
• No stove needed — Just a bowl and a spoon. Honestly.
• Picnic and party friendly — Looks posh, eats easy.
• Flexible as heck — Serve it in a sandwich, on a jacket potato, or over salad.
• Keeps well in the fridge — It’s even better the next day.

Ingredients

• 4 cups cooked chicken, shredded or diced (leftover roast works best)
• ¼ cup mango chutney (adds sweetness and spice — Major Grey’s if you’re fancy)
• 2 tablespoons curry powder (I go for a mild one, but follow your heart)
• ½ cup Greek yogurt (for that creamy tang)
• ¼ cup mayonnaise
• 1 tablespoon lemon juice (adds a sharp brightness)
• ¼ cup raisins (optional but classic — adds chew and sweetness)
• ¼ cup slivered almonds, toasted (for crunch)
• Fresh cilantro, for garnish (or parsley, if you’ve got coriander trauma)

How to Make It

Mix your creamy base:

In a large bowl, stir together the Greek yogurt, mayo, mango chutney, curry powder, and lemon juice. Give it a good whisk — it should be thick but spoonable. Don’t lick the spoon yet (you will, though).

Add your chicken:

Toss in your shredded or chopped cooked chicken. Mix until it’s completely coated in the golden sauce. You want every little bit smothered — no dry corners.

Toss in the sweet bits:

Add the raisins. Stir them in. They’ll soften slightly and soak up that flavour. (Skip ’em if you must — I get it, raisins are divisive.)

Crunchy moment incoming:

Sprinkle in your toasted almonds. Don’t stir too hard — just fold them in gently so they stay crunchy.

Taste and tweak:

Now’s the time to get picky. Want more tang? Add a splash more lemon. Not curry-ish enough? Dash in a bit more powder. Too thick? A spoon of yogurt’ll loosen it.

Let it chill:

Cover the bowl and refrigerate for at least an hour. This step really matters — the flavours need time to snuggle up and settle.

Serve however you fancy:

Garnish with fresh cilantro. Pop it on a bed of lettuce, stuff it in a crusty baguette, pile it onto baked potatoes, or just eat it with a fork at the counter like I do at midnight.

Common Mistakes and How to Dodge Them

Why does it taste bland?
You probably didn’t add enough curry powder or lemon. The base is creamy, so it needs those punchy elements to shine through.

Why’s it watery the next day?
It can happen if your chicken was still warm or too juicy. Make sure it’s cooled completely before mixing, and stir again before serving.

Can I skip the chutney?
Technically yes, but it’s the chutney that gives that signature sweet-spicy kick. If you’re out, try apricot jam with a splash of vinegar.

Mine looks curdled. What happened?
Mix your yogurt and mayo before adding the chutney — sometimes acid can split yogurt if it’s not already mixed with fat.

Storage and Reheating

Fridge: Keeps for 3–4 days in an airtight container. Actually tastes better on day two.
Freezer: Not ideal — the yogurt/mayo split a bit when thawed.
Microwave: You can warm it, but it’s really meant to be eaten cold or room temp.
Oven: Don’t. It’s not a bake-y kind of dish.

Frequently Asked Questions

Can I use sour cream instead of yogurt?
Sure can — it’ll be a bit tangier and richer, but still lovely.

What if I don’t like raisins?
Leave them out or swap with dried cranberries or chopped dried apricots.

Can I make it vegan?
Yes! Use plant-based yogurt and mayo, and swap the chicken for chickpeas or shredded jackfruit.

Is this actually the original recipe from the coronation?
Nope — this is Nigella’s version, and it’s creamier, fruitier, and a bit more modern. And better, if you ask me.

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 20g
• Carbs: 15g
• Protein: 25g
• Sodium: 400mg
• Sugar: 10g

Try More Nigella Lawson Recipes:

• Nigella Shepherds Pie
• Nigella Slow-Cooked Lamb
• Nigella Smoked Salmon Pate