This is my go-to recipe for a bright, creamy Coronation Chicken that never fails to impress. It balances sweet apricot, warm curry, and a smooth dressing that clings to tender chicken. It’s practical, fridge-friendly, and unfussy — everything I look for when I want something that travels well or makes a quick lunch feel special.

I use a gentle poach for the chicken when I have time, but store-bought roast chicken works perfectly if I’m short on minutes. The sauce comes together in one bowl and benefits from resting in the fridge so the flavors marry. Toast the almonds at the last minute to keep them crunchy.

This post walks you through ingredients, the exact steps (I follow them to the letter), smart swaps that keep texture intact, and notes that will help you make this again and again with confidence.

Gather These Ingredients

2 large boneless, skinless chicken breasts (for a quicker method you can use roast chicken from the store) — main protein; poach or use roast chicken to save time.
3/4 cup quality mayonnaise — the base for the creamy sauce; choose a good-tasting mayo for best results.
1/2 cup creme fraiche or Greek yogurt — adds tang and creaminess; use crème fraîche for richness or Greek yogurt for a lighter finish.
1-2 tablespoons heavy cream — adjusts sauce looseness and mouthfeel; add more only if you want a looser sauce.
2 tablespoons apricot jam or mango chutney — provides the sweet fruit note that balances the curry powder.
1 tablespoon quality curry powder (use Madras for a bit of spicy kick) — toasty, fragrant spice anchor; toast it briefly before mixing to amplify flavor.
Homemade Curry Powder(click recipe link to make your own for the best flavor results!) — optional if you prefer to blend your own spices; store-bought works fine.
3 tablespoons very finely chopped dried apricots — chewy fruit pop that brightens each bite.
2 teaspoons tomato paste — deepens color and adds subtle umami; a small amount goes a long way.
1/4 cup toasted sliced almonds (toast them in a dry skillet over medium-high heat until golden brown) — final garnish for crunch and a toasty note; toast just before serving.
1/4 cup chopped fresh cilantro — fresh herbal finish; scatter over the top just before serving.

Ultimate Coronation Chicken — Do This Next

If using fresh chicken: place the 2 large boneless, skinless chicken breasts in a small pot and add enough water to cover them by about 1 inch. Bring to a gentle boil, reduce heat, and simmer for about 10–15 minutes or until the chicken is cooked through and no pink remains in the center. Remove the chicken from the liquid and let it cool completely. If using store-bought roast chicken, skip the poaching and go to step 4.
When the poaching finishes (or while the roast chicken is cooling), prepare the curry powder and almonds: heat a dry skillet over medium heat. Briefly toast 1 tablespoon curry powder in the skillet, stirring constantly, until very fragrant (10–30 seconds). Transfer the toasted curry powder to the bowl you will use for the sauce so it cools. In the same dry skillet over medium-high heat, toast 1/4 cup sliced almonds, stirring or shaking the pan, until golden brown; remove from the skillet and set aside to cool. Reserve the toasted almonds for the final garnish.
In a large bowl combine the creamy sauce ingredients: 3/4 cup mayonnaise, 1/2 cup crème fraîche or Greek yogurt (your choice), 1–2 tablespoons heavy cream, 2 tablespoons apricot jam or mango chutney (your choice), the toasted 1 tablespoon curry powder, 3 tablespoons very finely chopped dried apricots, and 2 teaspoons tomato paste. Stir thoroughly until smooth and evenly combined.
If you poached chicken, shred or chop the cooled chicken into roughly 1/2-inch pieces (smaller if you prefer). If using roast chicken, remove skin and bones as needed and chop or shred to about 1/2-inch pieces.
Add the chopped chicken to the bowl with the sauce. Fold gently but thoroughly so all the chicken pieces are evenly coated with the creamy curry sauce.
Cover the bowl and refrigerate the coronation chicken for at least a couple of hours (2 hours or longer) to allow the flavors to meld. Taste and adjust texture by adding a little of the reserved heavy cream amount (within the 1–2 tablespoon range) if you prefer a looser sauce.
Just before serving, sprinkle the reserved toasted sliced almonds and 1/4 cup chopped fresh cilantro over the coronation chicken. Serve chilled or at cool room temperature.

Why It Deserves a Spot

This Coronation Chicken is a modern classic for a reason: it’s versatile, travels well, and layers flavor without fuss. The balance of tang from crème fraîche or yogurt, sweetness from apricot jam and dried apricots, and the warm aromatic lift of toasted curry powder creates a sauce that feels elevated but is easy to make.

It’s a brilliant make-ahead dish for picnics, packed lunches, or a simple dinner with rice or salad. The texture contrast — creamy chicken and crunchy toasted almonds — keeps every mouthful interesting. Once you taste the toasted curry powder, you’ll understand why that small step changes everything.

Texture-Safe Substitutions

Keep texture in mind when you swap. Small changes preserve the structure of the dish while accommodating preferences.

Creme fraiche → Greek yogurt — already listed as an option; Greek yogurt gives a firmer, tangier texture and reduces richness.
Use less mayo/more yogurt — reduce mayonnaise to thin the sauce and use the crème fraîche or Greek yogurt to keep creaminess without heaviness.
Heavy cream for looseness — if the sauce is too thick after chilling, add part or all of the 1–2 tablespoons heavy cream to loosen without making it watery.
Almonds omitted — if you can’t have nuts, skip the toasted almonds; the salad will be softer, so add a little extra chopped apricot for chew if you want texture contrast (apricots are in the ingredient list).
Chicken size — shred finer for a softer, sandwich-friendly texture; chop into 1/2-inch pieces for salads and bowls.

Cook’s Kit

Simple tools get this done.

Small pot for poaching
Dry skillet for toasting curry powder and almonds
Large mixing bowl for the sauce and chicken
Sharp knife and board for chopping
Measuring spoons and cups
Spoon or spatula for folding

Don’t Do This

There are a few easy missteps that change the outcome. Don’t skip the brief toasting of the curry powder — it wakes up the spices and prevents a flat, raw powder taste. Don’t add too much heavy cream at once; you can always loosen later but you can’t take cream away.

Don’t serve immediately after mixing unless you like an under-seasoned sauce. The flavors need at least a couple of hours to meld. And don’t toast the almonds too far ahead — they’ll go soft; toast just before serving for the best crunch.

Adaptations for Special Diets

Working within the ingredients listed, here are sensible adaptations that avoid introducing unfamiliar components:

Lower-fat — use Greek yogurt instead of crème fraîche and reduce mayonnaise slightly; keep the texture by mixing in the 1–2 tablespoons heavy cream sparingly.
Nut-free — omit the toasted sliced almonds from the garnish; the dish still works well, and the dried apricots help add chew.
Dairy-light — skip crème fraîche and rely on mayonnaise with a splash of the heavy cream only if needed; the apricot jam/mango chutney boosts depth so the sauce doesn’t taste flat.
Quick option — use store-bought roast chicken in place of poaching; simply remove skin and bones and chop to size (this is already called out in the ingredients).

Notes on Ingredients

Small choices matter here. Use a good-quality mayonnaise; it’s the backbone of the sauce. Crème fraîche gives the richest finish; Greek yogurt is the lighter, tangier alternative. The recipe specifies 1 tablespoon of curry powder — choose Madras if you want a touch of heat, and always toast it briefly in a dry pan for 10–30 seconds so the oils bloom.

Apricot jam or mango chutney both work. Jam leans sweeter and smoother; chutney brings a deeper fruity-spice complexity. The dried apricots are there for texture and concentrated fruit flavor, so chop them very finely so they distribute through the salad. Tomato paste is a small but important detail — it rounds out the flavor and deepens the color.

Almonds should be sliced and toasted until golden brown in a dry skillet over medium-high heat. Watch them closely; they go from golden to burnt quickly. Toast them just before serving and reserve them for the final garnish so they stay crisp.

Make-Ahead & Storage

Make ahead: assemble up to a day in advance and let it chill for at least 2 hours, preferably longer. The flavor improves after resting. Hold the toasted almonds and cilantro separate until just before serving.

Storage: keep in an airtight container in the fridge for up to 3 days. The texture will firm up when chilled; loosen gently with the reserved heavy cream (up to the specified 1–2 tablespoons) if needed before serving. Do not freeze — the mayo- and cream-based sauce will separate.

FAQ

Can I use leftover rotisserie chicken?
Yes. Remove the skin and bones, then chop or shred to roughly 1/2-inch pieces as the recipe states. That’s the fastest route.

How spicy is this?
That depends on your curry powder. Using Madras will add a bit more heat; a mild curry powder will be gentle. Toasting the curry powder brings out its aromatic warmth without increasing perceived heat dramatically.

Can I make it oilier or creamier?
If you want a creamier mouthfeel, use crème fraîche and the full 1–2 tablespoons of heavy cream. If it becomes too loose after chilling, add a touch more mayonnaise or reduce the cream next time.

Does it need to be served chilled?
It’s best chilled or at cool room temperature. Chilling lets the flavors meld and helps the sauce cling to the chicken.

Let’s Eat

Serve this Coronation Chicken chilled on a bed of crisp lettuce, piled into sandwiches, scooped onto toasted brioche, or alongside plain rice for a simple supper. Scatter the toasted almonds and chopped cilantro over the top just before serving — they finish the dish with crunch and a fresh herb lift.

It’s reliable, pretty to look at, and forgiving. Make it for a picnic, a potluck, or a quick weeknight meal. Keep the extra sauce balanced and taste as you go; that little bit of tasting and tweaking is what turns a recipe into your signature dish.

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Ultimate Coronation Chicken

Coronation chicken with a creamy curried mayonnaise sauce, apricots, toasted sliced almonds and fresh cilantro. Chill to let flavors meld before serving.

Prep Time15

Cook Time10

Total Time25

Servings: 6 servings

Ingredients

2 large boneless skinless chicken breasts(for a quicker method you can use roast chicken from the store)

For the Creamy Curry Sauce

3/4 cupquality mayonnaise
1/2 cupcreme fraiche or Greek yogurt
1-2 tablespoonsheavy cream
2 tablespoonsapricot jam or mango chutney
1 tablespoonquality curry powder use Madras for a bit of spicy kick
Homemade Curry Powder click recipe link to make your own for the best flavor results!
3 tablespoonsvery finely chopped dried apricots
2 teaspoonstomato paste
1/4 cuptoasted sliced almonds toast them in a dry skillet over medium-high heat until golden brown
1/4 cupchopped fresh cilantro

Instructions

If using fresh chicken: place the 2 large boneless, skinless chicken breasts in a small pot and add enough water to cover them by about 1 inch. Bring to a gentle boil, reduce heat, and simmer for about 10–15 minutes or until the chicken is cooked through and no pink remains in the center. Remove the chicken from the liquid and let it cool completely. If using store-bought roast chicken, skip the poaching and go to step 4.
When the poaching finishes (or while the roast chicken is cooling), prepare the curry powder and almonds: heat a dry skillet over medium heat. Briefly toast 1 tablespoon curry powder in the skillet, stirring constantly, until very fragrant (10–30 seconds). Transfer the toasted curry powder to the bowl you will use for the sauce so it cools. In the same dry skillet over medium-high heat, toast 1/4 cup sliced almonds, stirring or shaking the pan, until golden brown; remove from the skillet and set aside to cool. Reserve the toasted almonds for the final garnish.
In a large bowl combine the creamy sauce ingredients: 3/4 cup mayonnaise, 1/2 cup crème fraîche or Greek yogurt (your choice), 1–2 tablespoons heavy cream, 2 tablespoons apricot jam or mango chutney (your choice), the toasted 1 tablespoon curry powder, 3 tablespoons very finely chopped dried apricots, and 2 teaspoons tomato paste. Stir thoroughly until smooth and evenly combined.
If you poached chicken, shred or chop the cooled chicken into roughly 1/2-inch pieces (smaller if you prefer). If using roast chicken, remove skin and bones as needed and chop or shred to about 1/2-inch pieces.
Add the chopped chicken to the bowl with the sauce. Fold gently but thoroughly so all the chicken pieces are evenly coated with the creamy curry sauce.
Cover the bowl and refrigerate the coronation chicken for at least a couple of hours (2 hours or longer) to allow the flavors to meld. Taste and adjust texture by adding a little of the reserved heavy cream amount (within the 1–2 tablespoon range) if you prefer a looser sauce.
Just before serving, sprinkle the reserved toasted sliced almonds and 1/4 cup chopped fresh cilantro over the coronation chicken. Serve chilled or at cool room temperature.

Notes

Notes
If you prefer you can combine the sliced almonds and the cilantro in the sauce instead of sprinkling them on top. The cilantro is optional, though I love the flavor in this salad (the original 1953 recipe used watercress as garnish which you can use if you prefer; alternatively parsley works too) and I prefer to sprinkle the almonds on top so they maintain their crunch.