This quick and easy food is my favourite, but it seems to cost a fortune when you buy a Coronation Chicken sandwich at a sandwich shop or in a deli. If you’re wondering how to make coronation chicken sauce for sandwiches or as a coronation sauce dip, then there are a couple of easy recipes below – coronation chicken sandwiches are one of my favourites!
Originally Coronation Chicken was a cold dish created for Queen Elizabeth II’s coronation in 1952, since then Coronation Chicken is more often served as a sandwich filling, rather than a meal in itself – or as a dip. Alternatively, you can simply make a coronation mayonnaise to put alongside meats on your salad table – it doesn’t take long to make spicy coronation chicken as a quick addition to the table!
If you want to keep it nice and easy, then a coronation chicken recipe is, quite simply, cooked chicken in a very mild curry sauce, which means you can just mix together two heaped tablespoons of mayonnaise, with about half a teaspoon of simple curry powder, blend them together so there’s no powdery bits left, then chuck in bits of chicken (white meat or brown) and put the whole lot into a sandwich, or a baguette.
As a lover of Coronation Chicken, though, over the years I’ve made and eaten many variations of the basic recipe, so below are some Coronation Chicken sandwich filler recipes for you to try. As the basic recipe’s so simple, you can just look through these and perhaps invent your own variation! Now, let’s get moving on to how to make coronation chicken:
Coronation Chicken Sandwich Filler Recipe 1:
- 1 small onion, chopped very finely
- ½oz butter
- 1 tablespoon of mild curry powder, or use a lot less if the only curry powder you have is hot
- 12oz jar of mango chutney
- 1lb of Greek yogurt
- 3 tablespoons of your favourite mayonnaise, or any mayonnaise if you’ve no preference
- 2 teaspoons of tomato puree
- Fry the chopped onion in butter until soft.
- Stir in the curry powder and cook, stirring for a further minute or two, coating the onion with curry powder and bringing out the full flavour.
- Add the mango chutney to the pan and heat through.
- Stir in yogurt and tomato puree, ensuring it’s a smooth sauce.
- Stir in the mayonnaise.
- Bring to the point of boiling, stirring regularly, then remove from the heat
- Set the mixture aside to cool, before potting it up in a jar in the fridge.
- Serve chilled as a sandwich filler or a topping for jacket potatoes.
Coronation Chicken Sandwich Filling Recipe 2:
- 250 grams/4 oz low fat Fromage Frais/mayonnaise/light mayonaise
- 2 level tablespoons of a mild curry paste (or less quantity if you have a hot curry paste)
- 50 grams/2 oz mango chutney
- 1 fresh mango/175g/6oz canned mango (this is down to availability and preference)
- Combine all the ingredients together.
- Add chicken and stir in.
- Chill in the fridge for 1-2 hours.
Coronation Chicken Sandwich Filling Recipe 3
- 2 tablespoons of mayonnaise
- ½ teaspoon of mild curry powder
- 3-4 chopped ready-to-eat apricots; if you have dried apricots you’ll need to rehydrate them first with water or fruit juice (orange or pineapple)
- 6-8 chopped almonds.
- 100 grams Cooked chicken meat
- Mix the mayonnaise and curry powder to a smooth paste, taste it for strength
- Add in the rest of the ingredients and mix through.
- Box the mixture up in a lidded storage box in the fridge and chill for 1-2 hours before serving. Mixture will keep for 3-4 days in the fridge.
Coronation Chicken Sandwich Filling Recipe 4
- 2 tablespoons of your favourite mayonnaise.
- ½ teaspoon of mild curry powder.
- 1 heaped tablespoon of mango chutney.
- Cold, cooked chicken, shredded into tiny pieces.
- Combine all the ingredients, except the chicken, together until you’ve got a smooth sauce.
- Add the cooked chicken to the sauce.
- Place the mixture into a lidded container in the fridge and chill for 1-2 hours.
- Eat within 3-4 days.
Coronation Chicken Sandwich Filler Recipe 5
- 2 heaped tablespoons of mayonnaise
- 1 teaspoon of mild curry powder
- 1 tablespoon of pineapple puree, or crushed pineapple pieces
- 1 teaspoon of raisins
- pinch of salt
- ½ teaspoon of sugar
- Blend the mayonnaise and curry powder into a smooth sauce.
- Add the pineapple pieces/puree and raisins and mix through.
- Add a pinch of salt and the sugar.
- Mix well and place in a covered dish in the fridge to chill for 1-2 hours.
- Serve as a baguette filling, or sandwich filling, or use to top a baked potato.
Coronation Chicken Sandwich Filling Recipe 6
- 1 cup of leftover roast chicken, chopped into small pieces
- 2 tablespoons of low fat mayonnaise
- 1-2 chopped spring onions
- 1 teaspoon of mild curry powder
- Mix the mayonnaise and mild curry powder together until the sauce is smooth.
- Add in the spring onions and chicken pieces.
- Place the mixture in a lidded container in the fridge to chill for 1-2 hours.
- Serve as a sandwich filler, jacket potato topper, or in a baguette.
Coronation Chicken Sandwich Filling Recipe 7
- Leftover cooked chicken, diced into small pieces
- 2-3 tablespoons of mayonnaise
- ½ teaspoon of mild curry poweder or curry paste
- 1 heaped tablespoon of mango chutney or apricot jam
- Combine the mayonnaise with the curry powder.
- Add the mango chutney/apricot jam and mix through.
- Add the cooked chicken pieces.
- Place the mix in a covered dish in the fridge for 1-2 hours to chill before serving.
Coronation Chicken Sandwich Filling Recipe 8
- ½ teaspoon of mild curry powder
- 2-3 oz of low fat fromage frais
- Leftover chicken, shredded
- Mix up the fromage frais with the curry powder until you’ve got a smooth sauce.
- Add the chicken to the sauce.
- Chill for 1-2 hours for best results.
Coronation Chicken Notes
- Coronation Chicken is best served chilled; if you can chill it in the fridge for a few hours before you eat it, you’ll get a better result than eating it immediately.
- Don’t try to freeze Coronation Chicken, the mayonnaise won’t freeze well.
- Put into a lovely, lidded storage pot, Coronation Chicken will be fine to eat for 3-4 days if you used freshly cooked chicken. If you use chicken from a supermarket then be aware of the “use by” date on the label. You can’t make Coronation Chicken with a “use by today” label and expect it to still be OK to eat in 4 days’ time!
- Red or white onion in Coronation Chicken? If you’re adding onion, then use whichever you’ve got or like. Red onions are sweeter, white onions are sharper. Red onions will also add a little extra colour into the mix.
I think you’ll agree that the recipes above are basically the same, easy method. It’s up to you to choose whether you prefer to make coronation chicken with mayonnaise, fromage frais or cream cheese. Coronation Chicken is a mild curry flavour, so how much curry powder or paste you use will depend on personal taste. Once you’ve got that part decided, it’s just down to whether you prefer a sweeter taste, using mango chutney, apricot jam, pineapple, apricots or raisins and finally if you want a little bit of a “bite” to it, by using onions or spring onions.
Generally, a Coronation Chicken Sandwich Filling’s contents will be a smooth sauce, with only the chicken pieces and any currants/sultanas being clearly evident.
Q: How long does it take to make spicy coronation chicken?
A: It can be as little as 1-2 minutes. If you’ve got ready-cooked chicken (either your own leftovers, or a bought pack from a supermarket), and if you pick one of the simpler recipes above, it’s just a question of opening a couple of jars/packets and mixing!
Q: What is the best chutney to make coronation chicken with?
A: Mango chutney is most traditionally the best chutney to make coronation chicken with, but if you don’t have any, then some good results can be gained from a simple apricot jam or apricot chutney!
I hope you enjoy this Coronation Chicken recipe, it’s one of my favourites in the summertime! I use lock & lock storage boxes to keep it in – and I find it’s easier to use a large dessert spoon to spread it onto sandwiches, rather than a knife! Simply scoop out the coronation chicken from the box, then use the back of the spoon to spread it across the bread. mmm
Image by: James F. Carter