Coronation Chicken Recipe | The Kitchn

The first time I had coronation chicken was back in 2014. I was at Heathrow airport in London, waiting to board a flight back to Copenhagen after visiting a friend during my junior year abroad. Wandering aimlessly through a random cafe near my gate, I was desperate for a meal to sop up some of the Guinness-fueled bad decisions I had made the night before — and something about this chicken salad called out to me. Maybe it was the big chunks of chicken, maybe it was the golden hue of the creamy curry dressing, or maybe it was the cheeky name! Surely a dish fit for royalty was good enough for me in my time of need. After taking my first bite, I knew my decision was the right one; it was just what I needed.

Originally called “Poulet Reine Elizabeth,” the recipe can be traced back to 1953, when the Le Cordon Bleu London culinary school developed the dish to be served at the coronation celebration of Queen Elizabeth II (hence, coronation chicken). Despite being created for an event of regal importance, the dish itself is actually quite simple. Cooked chicken breast is shredded and then tossed in a creamy curried dressing made from ingredients like mayo, yogurt, and mango chutney, which adds both sweetness and a bit of spice. Dried fruit is ultimately optional, but adds a nice textural contrast to the chicken, as well as a nice juicy pop. Serve it cold alongside a crisp green salad with chips for scooping, or stuff it between slices of bread as a sandwich. Either way, this recipe will make you feel like absolute royalty.

“This chicken salad was delicious! It was very flavorful, and I loved the sweetness of the golden raisins and mango chutney. It was really good as a filling for croissant sandwiches.” —Jan, April 2026

I’ve worked almost every job in food you can think of: line cook, personal chef, recipe developer, recipe editor (I even had a short stint as an editorial intern at one of the world’s foremost cheese magazines). I have a master’s degree in Gastronomy (yes, Gastronomy) from Boston University, where I was lucky to train under the tutelage of amazing chefs such as Jody Adams, Barry Maiden, and the legendary Jacques Pepín. Since moving to NYC after graduation, I’ve tested and developed hundreds of recipes for brands such as Food Network, Delish, Simply Recipes, and Sur La Table. I love to take classic, well-known flavor combinations and find new and exciting ways to present them. I also hate doing the dishes, so my recipes are designed to keep cleanup time to a minimum and maximize eating and enjoying time.

Coronation chicken can be made up to 2 days ahead and refrigerated in an airtight container. Leftover chicken can be refrigerated in an airtight container for up to 4 days.