Name: Mary Berry Coronation Chicken Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts (about 600g); 1 small onion, halved; 1 bay leaf; 6 black peppercorns; 1 lemon, sliced; 1 tbsp sunflower oil; 1 small onion, finely chopped; 2 tsp mild curry powder; 1 tbsp tomato purée; 50ml red wine, or water; 1 tbsp mango chutney, finely chopped; 150g good-quality mayonnaise; 2 tbsp double cream; Juice of half a lemon; Salt and freshly ground black pepper, to taste; 50g dried apricots, finely chopped; 25g flaked almonds, toasted; 2 tbsp fresh coriander, roughly chopped

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Mary Berry coronation chicken recipe brings together tender poached chicken, a mildly spiced curry mayonnaise, and a scatter of sweet apricot with toasted almonds, giving a dish that is creamy, gently warming, and flecked with golden colour.

This version is easy to prepare ahead and works equally well piled into sandwiches, spooned over jacket potatoes, or served as part of a cold buffet spread. It keeps its flavour and texture well after a day in the fridge, so it suits both midweek lunches and larger gatherings. From start to finish, it is ready in around 45 minutes.

Ingredients

For the chicken

4 boneless, skinless chicken breasts (about 600g)
1 small onion, halved
1 bay leaf
6 black peppercorns
1 lemon, sliced

For the coronation sauce

1 tbsp sunflower oil
1 small onion, finely chopped
2 tsp mild curry powder
1 tbsp tomato purée
50ml red wine, or water
1 tbsp mango chutney, finely chopped
150g good-quality mayonnaise
2 tbsp double cream
Juice of half a lemon
Salt and freshly ground black pepper, to taste

To finish

50g dried apricots, finely chopped
25g flaked almonds, toasted
2 tbsp fresh coriander, roughly chopped

How to Make Mary Berry Coronation Chicken

Poach the chicken: Place the chicken breasts in a saucepan with the onion, bay leaf, peppercorns, and lemon slices, then cover with cold water. Bring to a gentle simmer and cook for 15 to 18 minutes, until the chicken is cooked through and no longer pink in the centre.
Cool and shred: Lift the chicken out of the poaching liquid and leave to cool completely before tearing or cutting into bite-sized pieces. Cooling fully first stops the sauce from turning thin and watery later.
Soften the onion: Heat the sunflower oil in a small pan and cook the chopped onion over a low heat for 5 minutes, until soft but not coloured.
Build the curry base: Stir in the curry powder and tomato purée and cook for 1 minute to release the spice aroma, then add the wine or water and simmer for 2 to 3 minutes until slightly reduced.
Cool the base: Tip the mixture into a bowl and leave to cool completely, as adding a warm base to mayonnaise will split the sauce.
Make the sauce: Once cool, stir in the mango chutney, mayonnaise, double cream, and lemon juice until smooth and evenly coloured, then season with salt and pepper.
Combine with the chicken: Fold the shredded chicken through the sauce until every piece is coated, keeping the mixture chunky rather than mashed.
Finish and chill: Stir in most of the chopped apricots, cover, and chill for at least 1 hour to allow the flavours to settle. This resting time makes a real difference to the depth of flavour.
Serve: Scatter over the remaining apricots, the toasted flaked almonds, and the coriander just before serving.

Tips for the Best Mary Berry Coronation Chicken

Why is my coronation chicken sauce too thin?

This usually happens when the curry base is added while still warm, as heat can loosen the mayonnaise. Always let the spiced base cool fully before mixing it in.

Why has my sauce split or curdled?

A split sauce is nearly always caused by combining hot ingredients with cold mayonnaise. Whisk in the cream a little at a time and make sure everything is at room temperature before mixing.

Why is my chicken dry?

Overcooking during poaching is the main cause. Simmer gently rather than boiling hard, and remove the chicken as soon as it is cooked through.

How do I stop the curry flavour from tasting too sharp?

Cooking the curry powder briefly in oil before adding liquid mellows the raw spice taste. The mango chutney and cream also help round out any sharpness.

How far in advance can I make the sauce base?

The spiced base can be made and cooled up to two days ahead, kept covered in the fridge, then mixed with the chicken on the day of serving.

Serving Suggestions

Serve on a bed of crisp lettuce with lemon wedges for a light lunch
Pile generously into soft white or granary rolls for sandwiches
Pair with a simple rice salad and cucumber for a buffet table
Spoon over warm jacket potatoes with a green side salad
Offer alongside poppadoms and mango chutney for extra crunch and spice

Storage

Room temperature

Do not leave coronation chicken at room temperature for longer than 2 hours, as it contains mayonnaise and cooked chicken.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving, as the sauce can settle slightly during storage.

Freezing

Freezing is not recommended once the mayonnaise sauce has been added, as it tends to separate on thawing. If you want to freeze ahead, freeze the poached, shredded chicken on its own for up to 2 months, then defrost fully in the fridge before mixing with a freshly made sauce.

Nutrition

Calories: 380 kcal
Carbohydrates: 9g
Protein: 28g
Fat: 26g
Saturated Fat: 5g
Sodium: 340mg

Nutrition values are estimated and will vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use mango chutney instead of apricot?

Yes, mango chutney can replace the apricot for a slightly sweeter, more traditional flavour. Both work well and can even be used together.

Can I make coronation chicken ahead of time?

Yes, it is actually better made a day ahead, as chilling allows the spices to develop and mellow. Keep it covered in the fridge until needed.

Can I freeze coronation chicken?

The finished dish does not freeze well because the mayonnaise-based sauce can split once thawed. It is best to freeze the cooked chicken separately and add the sauce fresh.

Is this recipe suitable for a gluten-free diet?

Yes, as long as the curry powder, mango chutney, and mayonnaise used are all confirmed gluten-free, the dish itself contains no wheat-based ingredients.

Can I double this recipe for a larger gathering?

Yes, all quantities scale up easily. Just poach the chicken in batches so it cooks evenly rather than overcrowding the pan.

Conclusion

Mary berry coronation chicken recipe is a dependable, make-ahead dish that balances creamy mayonnaise, warm curry spice, and sweet apricot in every forkful. It suits everything from a quick sandwich filling to a centrepiece on a buffet table, and it only gets better after a few hours in the fridge.

This recipe serves 4 as a main course, or up to 8 as part of a buffet spread. Give it a try, and let us know in the comments how you served yours. If you enjoyed this, you might also like mary berry luxury fish pie recipe.