Coronation chicken

You'll love this retro favourite.

  • 10 mins preparation
  • Serves 6
  • Print
This retro combination of cooked chicken meat, herbs and spices, in a creamy mayonnaise-based sauce can be eaten as a salad or sandwich filling.
Invented by renowned British cook Constance Spry, this salad was originally served at the 1953 coronation of Queen Elizabeth II, and our contemporary take on the original is worth a queen's ransom. We used whole-egg mayonnaise in this recipe.
Looking for more retro recipes?


Coronation chicken
  • 1 cup whole egg mayonnaise
  • 1/3 cup mango chutney
  • 1 teaspoon curry powder
  • juice of half a lemon
  • 2 red chillies, finely chopped (seeded, if desired)
  • 1 large barbecued chicken, meat removed and coarsely chopped
  • 1/2 cup flat-leaf parsley leaves, shredded
  • 1/2 cup coriander leaves, shredded
  • salt and pepper
  • 1 bunch rocket, shredded
  • 3 cup cooked wild and basmati rice (approx 1 cup raw rice)
  • 1/2 cup almonds, toasted, chopped coarsely


Coronation chicken
  • 1
    In a large bowl, combine mayonnaise, chutney, curry powder, lemon juice and chillies; stir well.
  • 2
    Add chicken and shredded herbs. Season to taste.
  • 3
    In a large bowl, toss to combine rocket and rice. Spread onto a serving platter. Top with chicken mixture and garnish with almonds.

More From Women's Weekly Food