Coronation Chicken Sandwich, my take on the original coronation chicken recipe. A very popular sandwich filling, the coronation chicken is made with cooked chicken in a creamy mayo-based sauce that has a touch of Indian spices. This is no doubt a dish fit for a Queen!
The original coronation chicken
Queen Elizabeth the ll's Platinum Jubilee is upon us, and I can't think of a better recipe to celebrate it than with this coronation chicken, which was first created to celebrate her Majesty's coronation in 1953.
The original recipe was widely published at the time to allow people all over Britain to enjoy it at various street parties, and many simplified versions have since been created. Some actually have nothing much left from the original recipe.
The bright-yellow dressing and sultanas were not part of the recipe, and the chicken was poached in a herb-infused liquid until tender, then cooled down.
To cut down on the cooking time, I used leftover roast chicken, rather than poaching the chicken breast, although, of course, that's also an option if you don't have leftovers. Rotisserie chicken would also work here.
Ingredients needed for the coronation chicken sandwich
- shredded or chopped cooked chicken
- creme fraiche
- curry powder
- bay leaf
- red wine
- tomato paste
- brown sugar
- salt and pepper
- lemon juice
Step-by-step photos and instructions
To make the sauce:
- heat up the oil in a pan, add the finely chopped onion and fry on a low to medium heat until golden
- add the curry powder and bay leaf, and stir for 1 minute so the flavours can be released
- add the tomato paste and sugar, and mix everything well
- pour in the red wine and water, and leave the mixture to reduce by half, until we get a thicker paste
- strain the liquid and cool
- in a large bowl, add the chicken, sauce, mayo, creme fraiche, lemon juice and finely chopped apricots, seasoning, and mix everything well
- spread the mixture onto bread slices, and enjoy
What to serve with coronation chicken
70 years later, and this recipe is still as popular. I must say, it took me years to try it, as the combo of curry powder, mayo and chicken didn't sound too appealing to me. But, it's definitely growing on me now, and I am more than willing to try it with different dishes.
The coronation chicken makes a fantastic sandwich filler, either with bread slices or tortilla wraps which can be enjoyed for an Afternoon Tea party, as a salad, or a nice topping for jacket potatoes.
It's way nicer than the ready-made version supermarkets or deli shops have to offer, and you can control how much spice and mayo go in. Do give it a go!
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Coronation Chicken Sandwich
- 2 cups shredded cooked chicken
- 2 tablespoon oil
- 1 small onion
- 1 teaspoon mild curry powder
- 1 bay leaf
- 1 tablespoon tomato puree
- 1 teaspoon brown sugar
- 65 ml red wine
- 65 ml water
- 4 dried apricots
- 100 g mayonnaise
- 100 g creme fraiche
- salt and pepper to taste
- 1 tablespoon lemon juice
- 8 slices of bread
- To make the sauce, heat up the oil in a frying pan set over a low to medium heat.
- Peel and chop the onion finely, and fry it until golden.
- Add the curry powder and stir, leave it to cook for 1 minute to allow the flavours to be released.
- Add the tomato puree and sugar, give it a stir, and pour in the wine and water.
- Leave the mixture to simmer until it's reduced by half, and you are left with a thicker paste.
- Strain it and leave it to cook.
- Chop the apricots finely, and add them to a bowl together with the chicken, mayo, sauce, creme fraiche, lemon juice and seasoning.
- Mix well to get a creamy mixture.
- Use the mixture as filling for sandwiches, or you can also serve it as a salad or filling for jacket potatoes.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.