Coronation chicken Recipe

(65 ratings)
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8 - 10






30 min


45 min

Nutrition per portion

Calories 321 kCal 16%
Fat 21g 30%
  -  Saturates 3g 15%

No British celebrations would be the same without coronation chicken. This retro dish serves 8-10 party guests and is so simple and easy to make – great for any street party.


  • 1kg (2¼lb) chicken breasts, boneless and skinless
  • 2 onions, peeled and cut into thin wedges
  • 2 bay leaves
  • Few sprigs of fresh thyme
  • 2 chicken stock cubes
  • 150ml (¼ pint) red wine
  • 3 level tbsp Korma curry paste
  • 1 level tbsp tomato purée
  • 420g can apricot halves, drained
  • 250ml (8fl oz) mayonnaise
  • Salt and ground white pepper
  • Rocket leaves, for garnish


  • Set the oven to 190°C/375°F/Gas Mark 5.

  • Arrange chicken in a roasting tin and add the onions, bay leaves and thyme. Dissolve the stock cubes in 300ml (½ pint) boiling water, then stir in the red wine and pour over the chicken. Cover the pan with foil and cook in the centre of the oven for 40-45 mins, or until the chicken is cooked and the juices run clear when the flesh is pierced with a fine skewer.

  • Transfer the chicken breasts to a plate and leave to cool. Pour the juices into a large pan (such as a sauté pan) and add the curry paste and tomato purée. Boil rapidly, until the juices have evaporated to give a thick paste, stirring regularly so the paste doesn’t stick to the base of the pan. Remove pan from the heat and leave the mixture to cool.

  • Place the paste in a food processor, or blender, and add the apricots and purée until smooth. Sieve the mixture to give a smooth paste.

  • Stir in the mayonnaise and season to taste with salt and pepper.

  • Slice the chicken breasts and stir into the curry sauce. Keep the mixture chilled until serving, then spoon on to serving plate and scatter a few rocket leaves around the edge to give some colour.

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Top Tip

You can use curry powder instead of paste if that's what you have in