Coronation Chicken
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
As delicious as Coronation Chicken sandwiches are, I also think this is brilliant on jacket potatoes. I had no pre-mixed curry powder so made my own using the below ingredients. You can make this as spicy as you want; I prefer mild so I used sweet mango chutney and mild curry powder but you can go the other way if you like it hot.
  • 6 skinless and boneless chicken thighs (about 400g)
  • 400ml chicken stock
  • 1 tbsp Curry powder, or:
  • ½ tsp each of ground coriander, cumin, ginger, turmeric, cinnamon and chilli powder
  • 1 small onion, finely diced
  • Knob of butter
  • 8 dried apricots
  • 1 tbsp mayonnaise
  • 2 tbsp Greek yoghurt
  • 2 tbsp mango chutney
  1. Make up the chicken stock and put on a low heat in a saucepan so it's slightly bubbling. Poach the thighs in the liquid for 10 minutes, remove and chop into small bitesize pieces.
  2. Meanwhile fry off your finely diced onion in the knob of butter over a low heat, being careful it doesn't catch. Add your chicken and leave on the heat for 2 minutes.
  3. Add all the other ingredients together in a large mixing bowl and stir thoroughly until combined.
  4. Once the chicken has cooled slightly add to the mixture and stir.
  5. Serve on freshly made crusty white bread.
Recipe by More Than Toast at