Coronation Chicken
This classic British dish was created in 1953 for the coronation of Queen Elizabeth II. Inspired by ‘Jubilee Chicken’ created for King George V’s silver jubilee in 1935.
Servings
4
Ready In:
0hrs 10min
Calories:
396
Good For:
Dinner
Meal Plan Recipes
Coronation Chicken
By: Debra Carey
A classic British recipe, coronation chicken can be used in salads, sandwiches or as a filling with jacket potatoes. An excellent way to use up leftover chicken after a roast.
If you’re not a fan of sultanas, you could try chopped apple to give it that little bit of natural sweetness.
It’s a little high in cholesterol so if you want to reduce that, replace the mayonnaise with Greek yoghurt or soya yoghurt.
Ingredients
- 500g cooked chicken, shredded
- 6 Tbsp mayonnaise
- 2 Tbsp mango chutney
- 1 Tbsp sultanas
- 2 tsp mild curry powder
- 1/2 tsp cinnamon
Add more calories with:
Making this even creamier with creme fresh or coconut cream would certainly increase the calories. Or you can add more chicken. I’ve also tried this dish with chopped dried apricots which is very morish.
Nutrition
A quick guide to calories, macronutrients and micronutrients for this recipe. Percentages are based on a recommended 2,000 calorie diet. Grams (g), milligrams (mg), microgram (ug/mcg).
- Calories: 396 kcal 20%
- Carbs: 7.76g 3%
- Sugars: 5.65g 6%
- Protein: 34.33g 69%
- Salt (Sodium): 257g 13%
- Total Fat: 24.42g 35%
- Saturated Fat: 4.52g 23%
- Monounsaturated Fat: 6.68g 0%
- Polyunsaturated Fat: 11.25g 0%
- Trans Fat: 0g 0%
- Cholesterol: 103.75mg 35%
- Fibre: 0.59g 2%
- Calcium: 23.74mg 3%
- Magnesium: 27.55mg 7%
- Potassium: 247.88mg 7%
- Iron: 1.73mg 12%
- Zinc: 2.53mg 25%
- Phosphorus: 195.28mg 28%
- Vitamin A: 19.04iu/mcg 2%
- Vitamin C: 0.07mg 0%
- Thiamin B1: 0.07mg 6%
- Riboflavin B2: 0.22mg 16%
- Niacin B3: 7.67mg 48%
- Vitamin B6: 0.33mg 24%
- Folic Acid B9: 7.64iu/mcg 4%
- Vitamin B12: 0.28iu/mcg 11%
- Vitamin D: 0.16iu/mcg 3%
- Vitamin E: 2.76mg 23%
- Vitamin K: 8.25iu/mcg 11%
Step by Step Instructions
Step 1
Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
Step 2
Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.
People Who’ve Made This
“This is such a quick and tasty dinner using left over roast chicken. It’s perfect with baked potatoes, in sandwiches or in a salad. Plus, it’s a real protein hit.”
