Okay, let’s talk fancy lunch! You know those dishes that just sound posh? “Coronation Chicken Recipe Mary Berry” definitely has that ring to it, doesn’t it? Makes me picture little tea sandwiches with the crusts cut off, maybe even a fascinator involved! Mamma Mia! Turns out, this creamy, dreamy, gently curried chicken salad has actual royal roots – whipped up for Queen Elizabeth II’s coronation way back in 1953. No kidding! My history-teacher husband, Mike, nearly fell off his chair with excitement when I told him that (history puns inevitably followed, bless his heart). Meanwhile, my kids, Luca and Mia, just heard “chicken salad” and were cautiously optimistic!
Now, don’t let the fancy name fool you. While there are tons of takes on this iconic salad, when the name Mary Berry is involved, you know it’s going to be reliable, delicious, and fuss-free – exactly my kind of cooking! Forget complicated steps; this is about big flavor without spending all day in the kitchen. So, let’s dive into this surprisingly simple, totally delightful British classic. Get ready to feel a little bit fancy (but keep it real, Portland style!). Let’s do this!
A Dish Fit for a Queen: The History of Coronation Chicken
Okay, quick history lesson, promise it won’t be boring (unlike some history lectures I know… looking at you, honey! 😉). Coronation Chicken wasn’t just whipped up on a whim. It was serious business! Created specifically for Queen Elizabeth II’s coronation luncheon in 1953 by Constance Spry and Rosemary Hume – culinary rockstars from London’s Le Cordon Bleu school. Imagine the pressure!
Their challenge? Create something elegant and delicious using ingredients available in post-war Britain, which, as my Nonna Rosa used to tell me about Italy back then, meant supplies could be tight. They brainstormed and came up with this brilliant cold chicken dish dressed in a creamy mayonnaise lightly spiced with curry, balanced with sweet apricot. It was innovative, sophisticated, and apparently, a total smash hit!
Since then, Coronation Chicken has become a beloved British staple. Everyone has their little tweaks – different fruits, nuts, spice levels – but that core combo of tender chicken, creamy curry mayo, and fruity sweetness remains. It’s a true classic! Want the royal deep dive? This article from BBC Food tells the whole fascinating story.
Mary Berry’s Coronation Chicken Recipe: A Classic Approach
Alright, let’s get down to the delicious part! Mary Berry’s version of the classic coronation chicken recipe is everything you’d hope for: elegant but easy, flavorful but not fussy. It’s the kind of recipe that makes you feel like a kitchen superstar without actually breaking a sweat – perfect for busy moms like us! This one’s a guaranteed winner, amici.
Yields: Serves 6-8 generously (or makes fantastic leftovers!) Prep time: A speedy 20 minutes!
Ingredients:
- 2 lbs cooked chicken, boneless, skinless – Shredded or diced, your choice! ( My secret weapon? Leftover rotisserie chicken! So easy. )
- 4 tbsp mayonnaise – Use a good quality, creamy mayo like Hellmann’s or Best Foods. Full-fat gives the best flavor!
- 2 tbsp mango chutney – Finely chopped! This gives it that signature tangy sweetness. Don’t skip it!
- 2 tbsp apricot jam – Adds another layer of lovely fruitiness and helps balance the curry.
- 1-2 tsp curry powder – Mild or medium works best. Start with 1 tsp, taste, and add more if you like a bolder spice.
- 1 tbsp lemon juice – Freshly squeezed, please! Just brightens everything up.
- 2 tbsp slivered almonds, toasted (optional, but oh-so-good for crunch!)
- 2 tbsp raisins or sultanas (optional, adds little chewy bursts of sweetness)
- Salt and freshly ground black pepper – To taste, naturally!
Equipment:
- One big, happy mixing bowl
- Your trusty measuring spoons
- Whisk or spoon for mixing
Instructions:
- Mix the Magic Dressing: In your large mixing bowl, combine the mayonnaise, finely chopped mango chutney, apricot jam, curry powder (start with 1 teaspoon!), and fresh lemon juice. Whisk it all together until it’s smooth, creamy, and beautifully blended. Take a sniff – heavenly, right?
- Chicken Goes In!: Add your cooked, shredded or diced chicken to the bowl. Gently fold it into the dressing until every piece is lovingly coated. We’re aiming for nicely dressed chicken, not chicken mush! Be gentle, like coaxing Luca to try something new. 😉
- Optional Add-Ins Party: Feeling nutty? Toss in those toasted almonds now! Craving chewy sweetness? Add the raisins or sultanas. Gently stir them through. This is your chance to personalize! These little additions really make it special, kind of like the grapes in my favorite Chicken Salad Chick copycat Grape Salad.
- Taste and Tweak: Now, grab a clean spoon and taste! Does it need a pinch more salt? A few more grinds of black pepper? Maybe a tiny bit more curry powder for more oomph? Adjust the seasoning now until it tastes perfect to you . Remember the chutney adds sweetness and saltiness too!
- Chill Out Time (Important!): Cover the bowl tightly with plastic wrap or a lid and let it chill in the refrigerator for at least 30 minutes. An hour is even better! This allows all those beautiful flavors to meld and marry. As Nonna always said, “Food needs time to talk to each other!”
- Serve Like Royalty (or just for lunch!): Time to enjoy! Serve your perfectly chilled Coronation Chicken however you like. It’s fantastic piled high on fluffy white bread or croissants, scooped onto crisp lettuce cups (like Bibb or butter lettuce), stuffed into a baked potato, served alongside rice, or honestly, just eaten straight from the bowl with a fork (I won’t judge!).
Why Coronation Chicken Is So Special
Okay, so maybe it sounds like just another chicken salad, but trust me, Coronation Chicken has that extra something . Here’s the magic:
- Flavor Fiesta!: Mamma Mia, it’s such a unique combo! The warmth of the curry powder, the sweet tang of the mango chutney and apricot jam, the creamy mayo… it all just works together in this beautiful, slightly exotic, totally delicious way.
- Crazy Versatile: Seriously, this stuff is a chameleon! Serve it on fancy little toasts for a party? Perfect. Slap it between two slices of bread for a quick work lunch? Done. Spoon it over a green salad for something lighter? Bellissima!
- So Dang Easy: Despite its royal pedigree, it’s ridiculously simple to make. If you can chop and stir, you can make this! Using leftover cooked chicken makes it even faster. A true weeknight winner or easy party prep dish.
Want more ideas for leveling up your chicken salad game? Bon Appétit has a fun piece on chicken salad “rules” (that are totally made to be broken!) that might give you some inspiration.
Tips and Tricks for Coronation Chicken Success
Want your Mary Berry-inspired Coronation Chicken to be fit for a queen (or at least your hungry family)? Here are my best tips:
- Good Chicken In, Good Salad Out: Start with tasty cooked chicken. Leftover roast chicken is my absolute favorite because it has so much flavor! Simply poached or baked chicken breasts work great too. Avoid dry, sad chicken!
- Curry Powder Caution: These powders vary hugely! Some are mild, some pack a punch. Start with the smaller amount (1 tsp), taste the dressing before adding the chicken, and add more if needed. You can always add more spice, but taking it away? Impossible!
- Chutney Chop: Don’t leave big chunks of mango chutney! Chop it finely so that tangy sweetness distributes evenly throughout the salad.
- Toast for Triumph!: If you’re adding the almonds (and you should!), please toast them first! It takes just a few minutes in a dry skillet or on a baking sheet in the oven (watch carefully!) and makes them crunchier and way more flavorful. Huge difference!
- Chill is Crucial: I know I keep saying it, but don’t skip chilling the finished salad! That 30-60 minutes lets the flavors blossom and blend. It really does taste better after a little rest.
Variations on the Coronation Chicken Theme
Love the classic, but feeling a little creative? This coronation chicken recipe Mary Berry style is a fantastic starting point! Go ahead, put your own spin on it!
- Herby Freshness: Add some chopped fresh cilantro (coriander) – its bright flavor is amazing with the curry! Chopped fresh parsley or even a little mint would be lovely too.
- Fruity Swaps: Not a fan of raisins? Try chopped dried cranberries, dried apricots (echoes the jam!), dried cherries, or even chopped dates.
- Extra Crunch Factor: Finely chopped celery adds great freshness and crunch. Water chestnuts would work too for a different kind of crispness.
- Kick it Up a Notch: Want more heat? Add a pinch of cayenne pepper, some red pepper flakes, or even a squirt of sriracha to the dressing. Go wild!
- Tropical Twist: Finely diced fresh mango or pineapple folded in at the end? Why not! Sounds like sunshine in a bowl.
Coronation Chicken Recipe Mary Berry
Equipment
- Large mixing bowl
- Measuring spoons
Ingredients
- 2 lbs cooked chicken boneless, skinless – shred it or dice it, whatever makes you happy! (Leftover rotisserie chicken is my secret weapon here!)
- 4 tbsp mayonnaise – Use a good quality one please! The creamy kind.
- 2 tbsp mango chutney – Finely chop this tangy goodness. It adds that signature sweetness.
- 2 tbsp apricot jam – For another layer of fruity sweetness. Yum!
- 1-2 tsp curry powder – Start with less you can always add more! Depends how much spice you like.
- 1 tbsp lemon juice – Just a squeeze for brightness. Fresh is best!
- 2 tbsp slivered almonds toasted (optional, but adds lovely crunch!)
- 2 tbsp raisins or sultanas optional, for little bursts of sweetness
- Salt and freshly ground black pepper – To taste always!
Instructions
- Mix the Magic Dressing: Grab that big bowl. Dump in the mayonnaise, chopped mango chutney, apricot jam, curry powder (start with 1 tsp!), and lemon juice. Give it a good whisk until it's smooth and beautifully blended. Smell that? Delish!
- Add the Star: Gently fold in your cooked chicken. We want to coat every piece lovingly, but don't go wild mixing – we're making salad, not pâté! Think gentle encouragement, like getting my son to try a new veggie.
- Optional Goodies: Feeling nutty? Add those toasted almonds! Want some chewy sweetness? Toss in the raisins or sultanas. Stir 'em in gently. This is where you make it your own! It's kind of like my favorite chicken salad with grapes – those little extras make all the difference.
- Season it Right: Give it a little taste. Does it need salt? Pepper? A bit more curry? Adjust it now. Remember, the chutney and curry powder have flavour already, so add salt carefully. Trust your taste buds!
- Chill Out Time: Slap a lid or some plastic wrap on that bowl and pop it in the fridge for at least 30 minutes. This lets all those yummy flavours mingle and get happy together. Nonna always said food tastes better when it has time to rest!
- Serve it Up!: Time to shine! Serve your chilled Coronation Chicken. Pile it high on sandwiches (crusts on or off, your call!), spoon it over crisp lettuce leaves, stuff it in a baked potato, or just eat it with a fork! It's fantastic with some crusty bread on the side too.
Notes
Answering Your Coronation Chicken Questions
Got questions about this royal delight? Let’s get them answered!
What IS the Queen’s coronation chicken recipe, exactly?
That’s a great question! While this recipe is inspired by the dish served at Queen Elizabeth II’s coronation, there isn’t one single ‘official’ recipe with a royal stamp. The original 1953 version was likely a bit more complex for a royal banquet. Think of Mary Berry’s version (and this one inspired by it!) as a delicious, practical, and reliable interpretation perfect for us home cooks! It captures that classic flavor profile beautifully.
What is the most popular Mary Berry recipe?
Oh boy, choosing just one is tough – she’s a baking icon! Her Victoria Sponge Cake is legendary, her Lemon Drizzle Cake is beloved, and this Coronation Chicken is definitely a classic associated with her simple, reliable style. She just has a knack for making comforting, delicious food!
What was in the original recipe for coronation chicken?
The original 1953 recipe by Constance Spry and Rosemary Hume featured cold poached chicken in a creamy curry sauce. Key elements included mayonnaise, whipped cream, apricot puree (not jam!), curry powder, tomato paste, lemon juice, and seasoning. Some versions might have had slightly different spice blends or additions. It was designed to be impressive yet manageable with post-war ingredients.
Why is coronation chicken yellow?
That lovely golden hue comes mainly from turmeric, which is a primary spice in most curry powders! It gives the dressing its signature sunny, inviting color. Simple as that!
Can I use Greek yogurt instead of mayonnaise?
You could substitute some of the mayonnaise with plain Greek yogurt for a tangier, lighter version. Maybe try half mayo, half yogurt? Using all yogurt might make it too tangy and change the texture significantly, losing that classic creamy richness. Worth experimenting if you prefer!
Your Coronation Chicken Awaits: A Taste of Royal History!
So there you have it, my lovely friends! Your very own batch of Mary Berry-inspired Coronation Chicken – fit for royalty, but easy enough for a Tuesday lunch! It’s such a delightful mix of sweet, savory, creamy, and gently spiced. My picky son Luca might even be tempted by its sunny color (we’ll see!), and Mia, my chatterbox, will love hearing it’s “Queen’s chicken!” Mike will just be happy it’s delicious (and maybe find a history angle). Why not serve it alongside another British classic, like slices of this gorgeous Coffee and Walnut Cake Recipe Mary Berry style for a truly smashing meal?
Go on, give it a try! Whip up a batch, feel a little fancy, and enjoy every delicious bite. Let me know what you think in the comments! Buon appetito!