I first came across Mary Berry’s Coronation Chicken while planning a summer garden party. With its creamy curry-infused sauce, tender chicken, and a touch of sweetness from chutney and sultanas, it was love at first bite.
Table of Contents
How to make Mary Berry’s Coronation Chicken
Mary Berry’s Coronation Chicken is her take on the classic British dish Coronation Chicken, created for the Coronation of Queen Elizabeth II.
Ingredients
For the chicken
- 600–700g cooked chicken
For the coronation sauce
- 200ml mayonnaise
- 100ml Greek yoghurt or crème fraîche
- 2–3 tbsp mango chutney (smooth or finely chopped)
- 1–2 tbsp mild curry powder
- 1 tsp ground turmeric (optional, for colour)
- 1 tbsp lemon juice (about ½ a lemon)
- 1–2 tsp runny honey or a pinch of sugar (to balance the spice and acidity)
- 40–50g sultanas or raisins
- 2 tbsp apricot jam or finely chopped dried apricots (optional for extra fruitiness)
- Salt and freshly ground black pepper, to taste
For texture and garnish
- 2–3 spring onions, finely sliced (or ½ a small red onion, very finely chopped)
- 2–3 tbsp flaked almonds, lightly toasted
- Small bunch of fresh coriander or flat-leaf parsley, chopped (optional)
Instructions
1. Prepare the chicken
- If you’re using leftover roast chicken:
- Strip the meat from the carcass and discard the skin and bones.
- Shred or cube the meat into bite-sized pieces. Aim for fairly even pieces so they coat nicely in the sauce.
- If you’re starting with raw chicken breasts:
- Place the chicken breasts in a pan and cover with cold water or chicken stock.
- Add a pinch of salt, a bay leaf and a few peppercorns if you like.
- Bring to a gentle simmer, then cook for 12–15 minutes until the chicken is cooked through (no pink in the middle).
- Allow to cool in the cooking liquid for extra tenderness, then drain and shred or cube.
- Set the prepared chicken aside to cool completely — the sauce clings best to cool chicken.
2. Make the coronation sauce
- In a mixing bowl, add:
- Mayonnaise
- Greek yoghurt / crème fraîche
- Mango chutney
- Curry powder
- Turmeric (if using)
- Lemon juice
- Honey or sugar
- Whisk together until smooth and well combined. You want a creamy, spoonable consistency.
- If it seems too thick, you can loosen it with 1–2 tbsp of water, milk, or a splash of cream.
- Stir in:
- Sultanas or raisins
- Apricot jam or dried apricots (if using)
- Taste and adjust:
- Add more curry powder for extra warmth.
- Add a little more lemon juice for sharpness if it tastes too sweet.
- Season with salt and pepper.
- You’re aiming for a balance of creamy, mildly spiced, slightly sweet, and gently tangy.
3. Combine chicken and sauce
- Place the cooled chicken in a large bowl.
- Pour over about two-thirds of the sauce to start with.
- Gently fold the chicken and sauce together using a spatula or large spoon, making sure all the pieces are coated.
- If it looks a bit dry, add more sauce until it’s nicely coated but not swimming in it.
- Stir through:
- Sliced spring onions
- Most of the toasted flaked almonds (reserve a few for garnish)
- Cover and refrigerate for at least 30 minutes, preferably an hour, to let the flavours develop.
4. Garnish and serve
- Just before serving:
- Give the Coronation Chicken a gentle stir, then check the seasoning again.
- Transfer to a serving dish.
- Sprinkle over the remaining toasted almonds and a handful of chopped coriander or parsley.
What to serve with
Mary Berry’s Coronation Chicken is a versatile dish that pairs beautifully with a variety of complementary sides, making it perfect for buffets, picnics, parties, or even everyday meals.
1. Fresh Salads
Mary Berry’s Coronation Chicken is creamy and rich, so pairing it with fresh, crisp salads creates a nice contrast and balances the overall plate.
Classic Green Salad
- Toss fresh mixed leaves such as romaine, spinach, watercress, or lamb’s lettuce.
- Add crunchy extras like cucumber, radishes, or sugar snap peas.
- Lightly drizzle with olive oil and lemon vinaigrette or keep it simple with no dressing at all.
Tomato & Cucumber Salad
- Halve cherry tomatoes and slice cucumbers, combining them for a fresh, juicy side.
- Sprinkle with salt and pepper, and drizzle with balsamic glaze or olive oil for flavour.
Coleslaw
- A crunchy homemade coleslaw works well alongside Coronation Chicken.
- For the best pairing, keep the coleslaw light (avoid overly creamy versions) and opt for fresh shredded cabbage, carrots, and fennel with a mustard-based vinaigrette.
2. Bread & Baked Goods
Mary Berry’s Coronation Chicken pairs beautifully with various breads, making it ideal for buffets or party food.
Sandwich Bread
- Serve Coronation Chicken as a sandwich filling.
- Use buttered slices of soft white bread, seeded brown bread, or crusty sourdough.
- Optionally, add lettuce for texture or a dusting of paprika for a pop of colour.
Rolls or Baguettes
- Soft brioche rolls or fresh baguettes are perfect for stuffing Coronation Chicken, along with a few rocket leaves or cucumber slices.
Flatbreads or Pitta
- Mary Berry’s Coronation Chicken makes a fantastic filling for warm flatbreads, pittas, or naan.
- Add diced tomatoes or a sprinkle of toasted almonds to enhance the texture.
Jacket Potatoes
- Spoon Mary Berry’s Coronation Chicken generously over fluffy jacket potatoes for a hearty and satisfying lunch or dinner.
- Add a dollop of Greek yoghurt for extra creaminess or a sprinkling of chopped herbs like parsley.
3. Savoury Sides
Pair Coronation Chicken with savoury accompaniments for added variety.
Rice Salad
- A cold, colourful rice salad complements the flavours of Coronation Chicken wonderfully.
- Use basmati or wild rice blended with vegetables like peppers, peas, and sweetcorn.
- Add a little chopped coriander or parsley as garnish.
Couscous or Quinoa
- Lightly seasoned couscous or quinoa makes a great companion, absorbing extra sauce and adding substance.
- Spruce it up by mixing in raisins, diced apricots, or chopped nuts to maintain the Coronation Chicken theme.
New Potatoes
- Serve boiled or steamed new potatoes with parsley butter alongside the chicken.
- Or roast them until golden, for a slightly crispy texture.
Ingredients Substitutes
Mary Berry’s Coronation Chicken is a classic dish built around creamy, fruity, and mildly spiced flavours. However, whether catering to dietary restrictions, personal taste preferences, or simply using what’s available in your pantry, there are plenty of ways to substitute ingredients without sacrificing the dish’s delicious essence.
Chicken Substitutes
The star of Coronation Chicken is, of course, the chicken itself. If chicken isn’t an option, here are some substitutes:
1. Turkey
Why? Turkey has a texture and taste similar to chicken. Use cooked turkey breast, shredded or diced, especially around Christmas or Thanksgiving leftovers.
Perfect for: Buffets or sandwiches.
2. Prawns
Why? Cooked, cold prawns (or shrimp) are excellent for a seafood twist on Coronation Chicken. Adjust the sauce consistency slightly to accommodate their delicate texture.
Perfect for: Light summer spreads.
3. Tofu
Why? For vegetarian/vegan versions, firm tofu cut into cubes or shredded works well. Use extra-firm tofu for the best texture and lightly pan-fry it if desired.
Perfect for: Vegan dishes or health-conscious meal preps.
4. Chickpeas or Lentils
Why? Both chickpeas and lentils add earthy flavours and protein without meat. Toss them into the sauce for a hearty, satisfying alternative.
Perfect for: Side salads or meal bowls.
Mayonnaise Substitutes
Mayonnaise forms the creamy base of the sauce, but many alternatives are available depending on your taste or dietary needs.
1. Greek Yoghurt
Why? Greek yoghurt is lighter and tangier, ideal for brightening the dish and cutting calories. Use full-fat for creaminess or fat-free for an ultra-light version.
Perfect for: Healthier versions.
2. Crème Fraîche
Why? Crème fraîche has a luxurious creaminess and mild tang that works wonderfully in place of mayonnaise.
Perfect for: A rich, indulgent flavour.
3. Vegan Mayonnaise
Why? In plant-based diets, vegan mayonnaise mimics the creaminess of traditional mayonnaise without eggs.
Perfect for: Vegan adaptations.
4. Coconut Cream
Why? Coconut cream adds a subtle sweetness and luscious consistency, great for tropical undertones.
Perfect for: Exotic versions of Coronation Chicken.
Mango Chutney Substitutes
Mango chutney adds sweetness and a mild tangy fruitiness—essential for the dish’s signature flavour. Here are alternatives:
1. Apricot Jam
Why? Apricot jam’s fruity and slightly tart qualities mimic mango chutney well. Just add a pinch of vinegar to balance the sweetness.
Perfect for: Brighter flavour profiles.
2. Sweetened Apple Sauce
Why? Apple sauce is subtly fruity and adds similar sweetness to mango chutney.
Perfect for: Pairing with mild curries.
3. Peach Preserves
Why? Peach preserves provide a similar tropical sweetness while offering slightly more complexity.
Perfect for: A summery feel.
4. Date Paste
Why? Date paste provides deep, rich sweetness and works well in mildly spiced dishes.
Perfect for: Unique, sugar-free recipes.
Curry Powder Substitutes
Curry powder is central to the Coronation Chicken sauce, imparting mild warmth and spice. Here’s what you can use instead:
1. Garam Masala
Why? Garam masala is aromatic and contains similar spices (like cumin and coriander), though with less heat. Use sparingly for a fragrant twist.
Perfect for: Subtle, warm flavours.
2. Turmeric & Ground Cumin
Why? Mixing turmeric with ground cumin creates a warm spice base that can approximate curry powder. Add a pinch of paprika for extra depth.
Perfect for: A homemade spice blend.
3. Thai Yellow Curry Paste
Why? Adds similar flavours with a hint of lemongrass and mild spice. Ideal for transitioning to an Asian-inspired variation.
Perfect for: International fusion dishes.
Sultanas or Raisins Substitutes
Sultanas provide chewy sweetness in the dish, but there are many alternatives:
1. Dried Apricots
Why? Finely chopped dried apricots lend sweetness and texture similar to sultanas.
Perfect for: Added fruitiness.
2. Cranberries
Why? Dried cranberries bring tartness and colour while still complementing the mild curry sauce.
Perfect for: Festive versions.
3. Chopped Dates
Why? Dates add rich sweetness and chewiness, working as both a substitute and an enhancement.
Perfect for: Healthier or natural sugar versions.
Toasted Almond Substitutes
Toasted almonds add crunch and mild nuttiness, but here are suitable alternatives:
1. Sunflower Seeds
Why? Sunflower seeds provide crunch and a nutty flavour without nuts, making them ideal for those with nut allergies.
Perfect for: Allergy-friendly dishes.
2. Pumpkin Seeds
Why? Pumpkin seeds are larger and add both texture and an earthy flavour, replacing almonds.
Perfect for: Rustic or hearty versions.
3. Walnuts or Cashews
Why? Walnuts bring a slightly bitter nuttiness, while cashews add buttery richness. Both can be toasted for crunch.
Perfect for: Special occasions.
4. Sesame Seeds
Why? Toasted sesame seeds offer nuttiness and crunch and pair wonderfully with curry flavours.
Perfect for: International fusion recipes.
Lemon Juice Substitutes
Lemon juice adds acidity to balance the creamy and sweet flavours. Here’s what you can use:
1. Lime Juice
Why? Lime juice has a sharper, tangier profile but works well as an alternative.
Perfect for: A zesty finish.
2. Vinegar
Why? White wine vinegar or apple cider vinegar adds acidity similar to lemon juice. Use sparingly to avoid overpowering the dish.
Perfect for: Salad-style variations.
3. Tamarind Paste
Why? Tamarind paste provides fruity acidity and works well in curry-based sauces.
Perfect for: Exotic versions of Coronation Chicken.
Final Thoughts
With these substitutions, you can confidently tweak Mary Berry’s Coronation Chicken recipe to suit your taste, dietary restrictions, or ingredient availability while keeping its core flavours intact and delicious.
More Mary Berry Recipes:
Ingredients
For the chicken
- 600–700g cooked chicken
For the coronation sauce
- 200ml mayonnaise
- 100ml Greek yoghurt or crème fraîche
- 2–3 tbsp mango chutney
- 1–2 tbsp mild curry powder
- 1 tsp ground turmeric (optional, for colour)
- 1 tbsp lemon juice (about ½ a lemon)
- 1–2 tsp runny honey or a pinch of sugar
- 40–50g sultanas or raisins
- 2 tbsp apricot jam
- Salt and freshly ground black pepper, to taste
For texture and garnish
- 2–3 spring onions, finely sliced
- 2–3 tbsp flaked almonds, lightly toasted
- Small bunch of fresh coriander
Instructions
1. Prepare the chicken
- If you’re using leftover roast chicken:
- Strip the meat from the carcass and discard the skin and bones.
- Shred or cube the meat into bite-sized pieces. Aim for fairly even pieces so they coat nicely in the sauce.
- If you’re starting with raw chicken breasts:
- Place the chicken breasts in a pan and cover with cold water or chicken stock.
- Add a pinch of salt, a bay leaf and a few peppercorns if you like.
- Bring to a gentle simmer, then cook for 12–15 minutes until the chicken is cooked through (no pink in the middle).
- Allow to cool in the cooking liquid for extra tenderness, then drain and shred or cube.
- Set the prepared chicken aside to cool completely — the sauce clings best to cool chicken.
2. Make the coronation sauce
- In a mixing bowl, add:
- Mayonnaise
- Greek yoghurt / crème fraîche
- Mango chutney
- Curry powder
- Turmeric (if using)
- Lemon juice
- Honey or sugar
- Whisk together until smooth and well combined. You want a creamy, spoonable consistency.
- If it seems too thick, you can loosen it with 1–2 tbsp of water, milk, or a splash of cream.
- Stir in:
- Sultanas or raisins
- Apricot jam or dried apricots (if using)
- Taste and adjust:
- Add more curry powder for extra warmth.
- Add a little more lemon juice for sharpness if it tastes too sweet.
- Season with salt and pepper.
- You’re aiming for a balance of creamy, mildly spiced, slightly sweet, and gently tangy.
3. Combine chicken and sauce
- Place the cooled chicken in a large bowl.
- Pour over about two-thirds of the sauce to start with.
- Gently fold the chicken and sauce together using a spatula or large spoon, making sure all the pieces are coated.
- If it looks a bit dry, add more sauce until it’s nicely coated but not swimming in it.
- Stir through:
- Sliced spring onions
- Most of the toasted flaked almonds (reserve a few for garnish)
- Cover and refrigerate for at least 30 minutes, preferably an hour, to let the flavours develop.
4. Garnish and serve
- Just before serving:
- Give the Coronation Chicken a gentle stir, then check the seasoning again.
- Transfer to a serving dish.
- Sprinkle over the remaining toasted almonds and a handful of chopped coriander or parsley.
