Mary Berry Coronation Chicken

There’s a point every summer, usually somewhere around the first properly warm weekend, when I find myself staring into the fridge at a leftover roast chicken and thinking: coronation chicken. Not the sad, watery, supermarket-tub version. The good stuff. The creamy, gently spiced, slightly jammy version that makes you want to pile it into a soft roll and eat it in the garden while the kids argue over whose turn it is on the trampoline.

I’ve been making Mary Berry’s coronation chicken recipe for a few years now, and I’ll be honest: it took me a couple of attempts to nail it. The first time I used way too much curry powder and ended up with something that tasted like a korma had an identity crisis. The second time I forgot the lemon juice and it was flat and a bit cloying. Third time? Perfect. And now I make it on repeat from May through to September.

If you’ve been searching for a Mary Berry coronation chicken recipe that actually tastes like it should, you’re in the right place. I’m going to walk you through the full recipe, share what I’ve learned from making it regularly, and cover all the practical stuff too: what to serve it with, how far ahead you can make it, and whether you can get away with using that leftover rotisserie chicken from the fridge (spoiler: yes, absolutely).

A very brief history of coronation chicken (because it’s a great story)

Coronation chicken was created in 1953 for the banquet celebrating Queen Elizabeth II’s coronation. The dish was developed by Constance Spry and Rosemary Hume of the prestigious Cordon Bleu cookery school in London, and it was an immediate hit. The original recipe used a proper curry sauce rather than curry powder, and it included apricot puree and a touch of red wine. Proper effort, back in the day.

Mary Berry’s version simplifies things beautifully while keeping all the flavour intact. It’s the kind of recipe she does best: a classic that actually works in a normal kitchen, with ingredients you can find in any supermarket. You don’t need to make a paste from scratch or roast a whole bird (though you can, more on that below). It’s genuinely achievable on a Tuesday night.

What makes Mary Berry’s coronation chicken different

A lot of recipes floating around online use just mayonnaise and mango chutney, which produces something decent but a bit one-dimensional. Mary Berry’s approach is slightly more nuanced, and that’s what makes it worth using over any other version.

Her dressing combines mayonnaise with crème fraiche rather than mayo alone. This gives it a lighter, slightly tangy quality that stops the whole thing feeling heavy. She also uses apricot jam (or you can use mango chutney, and I’ve done both) alongside tomato puree and lemon juice. The tomato puree sounds odd but it adds a warmth and just the faintest pinkish hue to the sauce, which looks gorgeous. And the lemon juice cuts through all that richness and keeps it tasting fresh.

It’s a clever balance of sweet, savoury, and gently spiced, and it genuinely gets better as it sits in the fridge. I’d argue you need at least an hour of chilling time, ideally overnight if you’re making it ahead for a party or picnic.

What you’ll need

This serves four generously, either as a main with salad or as a filling for sandwiches or jacket potatoes. If you’re making it for a party or buffet, it scales up really easily.

For the chicken:

• 500g cooked chicken (roughly 2 large breast fillets, or the equivalent from a leftover roast or rotisserie bird), shredded or chopped
• 1 bay leaf and a few black peppercorns (if poaching from raw)

For the dressing:

• 100g good mayonnaise
• 100g full-fat creme fraiche (or Greek yoghurt, if you want it lighter)
• 2 to 3 teaspoons mild curry powder
• 2 to 3 tablespoons apricot jam or mango chutney (your preference)
• 1 tablespoon tomato puree
• Juice of half a lemon
• Salt and freshly ground black pepper

To finish:

• 50g dried apricots, finely chopped (or sultanas if you prefer)
• 3 spring onions, finely sliced
• A small handful of fresh coriander, roughly chopped

A quick note on the curry powder: mild is the way to go for the classic flavour. I use Schwartz mild curry powder which is in every major supermarket. If you’re making this for kids who are sensitive to spice (mine are variable on this front), start with just one teaspoon and taste as you go. You can always add more.

How to make Mary Berry coronation chicken

Step 1: Sort the chicken

If you’re starting from raw, poaching is the way to go. It sounds less exciting than roasting, but it keeps the chicken incredibly moist and tender, which matters a lot when you’re going to be coating it in a cold dressing. Place your chicken breasts in a saucepan, cover with cold water, and add the bay leaf and peppercorns. Bring to a very gentle simmer and cook for 15 to 20 minutes until cooked through. There should be no trace of pink in the middle. Remove from the water and leave to cool completely before shredding.

If you’re using leftover roast chicken or a rotisserie bird from the supermarket, you’re already halfway there. Just strip the meat, discard the skin if you prefer (though I’ll confess I don’t always bother), and shred or chop it into pieces. The slightly deeper flavour of roast chicken is genuinely wonderful in this recipe.

Step 2: Make the dressing

In a large mixing bowl, combine the mayonnaise, creme fraiche, curry powder, apricot jam (or mango chutney), tomato puree, and lemon juice. Stir until smooth. It should be a pale golden colour with a lovely creamy texture. Taste it at this point and adjust: more curry powder if you want more warmth, more jam if you want it sweeter, more lemon if it needs brightness.

This is the step where I used to go wrong. I’d just throw everything in without tasting, then wonder why it was a bit flat or a bit sharp. Taste the dressing before the chicken goes in. It’s much easier to balance flavours at this stage.

Step 3: Combine and chill

Add the shredded chicken to the dressing along with the chopped dried apricots and sliced spring onions. Fold everything together gently until the chicken is evenly coated. Season well with salt and pepper. Cover the bowl and refrigerate for at least an hour, or overnight if you’re making it ahead.

Just before serving, scatter over the fresh coriander. If you’re not a coriander fan (my 13-year-old refuses to go near it), flat-leaf parsley works just as well and gives a slightly more subtle finish.

Apricot jam or mango chutney?

I get asked this a lot. The honest answer is that both work brilliantly, but they give a slightly different result. Apricot jam is the more traditional choice and gives a clean, subtle sweetness. Mango chutney adds a little more complexity and a very faint spiced tang. I personally prefer apricot jam because it lets the curry powder do the talking, but if mango chutney is what you’ve got in the cupboard, use it without hesitation. I’ve also done half and half, which is a perfectly reasonable approach.

What to serve with coronation chicken

The beauty of this recipe is how versatile it is. Here’s how we eat it in our house across the summer:

• Sandwiches: Soft white rolls or a good malted bloomer are my personal favourites. The kids go mad for it in a simple white sandwich with some shredded lettuce. It’s also brilliant in wraps.
• Jacket potatoes: A proper, crispy-skinned jacket potato loaded with coronation chicken is one of those meals that feels far more substantial than the effort involved. It’s a reliable weeknight dinner in our house.
• With salad: For a lighter lunch, serve it on a bed of little gem lettuce leaves with some cucumber and a few cherry tomatoes. It’s fresh, satisfying, and genuinely feels like something you’d pay a fiver for in a deli.
• Buffet or picnic: This is coronation chicken’s natural habitat. It travels well (keep it cold), it feeds a crowd, and it looks lovely on a platter with some watercress around it.
• With rice: I know it’s not traditional, but a simple white rice salad with coronation chicken stirred through it is a great lunchbox option for the adults.

How far ahead can you make it, and how long does it keep?

This is one of the things that makes coronation chicken such a brilliant recipe. You can make it up to two days in advance, and as I mentioned above, the flavour genuinely improves with a night in the fridge. If anything, I’d recommend making it the evening before you need it. It’s one of those dishes that just gets better as everything melds together.

Store it in an airtight container in the fridge and use within three days. Because of the mayonnaise base, it’s not suitable for leaving out at room temperature for long periods. If you’re taking it to a picnic, keep it in a cool bag with an ice block.

As for freezing: technically you can, but the texture of the mayo-based dressing changes on defrosting and it can go a bit grainy and split. I’d recommend against it unless you’re genuinely stuck. Better to make a smaller batch and eat it fresh.

Three mistakes I made (so you don’t have to)

Too much curry powder too soon. It’s tempting to be generous because curry powder can smell quite mild when it goes in, but it intensifies as the dish sits. Taste and add gradually. You can always add more, you can’t take it out.

Skipping the chilling time. The first time I made this I served it almost immediately, and it tasted fine but not amazing. An hour in the fridge makes a noticeable difference. Overnight makes it genuinely excellent. Don’t skip this step if you can help it.

Using light mayonnaise. I know, I know. But I tried it once in the spirit of lightening things up, and the dressing went thin and watery and separated slightly. Full-fat mayo is not negotiable in this recipe. Use the real stuff.

Frequently asked questions

Can I make coronation chicken without mayonnaise?

Yes, though it’ll have a different flavour and texture. Full-fat Greek yoghurt is the best swap: it gives a slightly tangier, lighter result. Use it in place of both the mayo and creme fraiche, or do a 50/50 split of yoghurt and creme fraiche. It’s a perfectly good alternative if you’re avoiding mayo.

Is coronation chicken gluten-free?

The recipe as written is naturally gluten-free, but always check your curry powder and chutney labels as some brands do contain traces of gluten. Coeliac UK has helpful guidance on condiments and spices if you need to be particularly careful.

Can children eat coronation chicken?

Absolutely, as long as you keep the curry powder mild. My 8-year-old loves it, though I do dial back the spice a little for her portion. It’s a great lunchbox filler, and it works brilliantly in a soft roll for kids who have packed lunches. My teenagers eat it with everything.

What’s the difference between the original 1953 recipe and Mary Berry’s version?

The original Constance Spry recipe uses a proper curry sauce made from scratch, along with apricot puree, red wine, and a cream-based dressing. It’s more complex and more time-consuming. Mary Berry’s version simplifies the process by using curry powder and ready-made chutney while keeping the essential flavour profile: creamy, gently spiced, slightly sweet. It’s the everyday version that actually gets made.

Can I use curry paste instead of curry powder?

You can, but use it very sparingly because paste is far more concentrated than powder. Start with half a teaspoon of a mild paste and taste as you go. Paste can also affect the texture of the dressing slightly, making it looser, so bear that in mind.

What herbs can I use if I don’t like coriander?

Flat-leaf parsley is the best substitute. It gives a fresh, green note without the divisive flavour of coriander. A few small mint leaves also work if you want something slightly brighter and more summery.

One last thing before you go

Coronation chicken is one of those recipes that sounds almost too simple to be as good as it is. But that’s exactly why it’s been on British tables since 1953 and shows no signs of going anywhere. It’s easy, it’s make-ahead, it feeds a crowd without drama, and it tastes brilliant. Mary Berry’s version is my favourite iteration of it, and I genuinely think once you’ve made this you’ll never go back to the supermarket tub again.

I’d love to know how you get on if you make it. Are you a mango chutney or apricot jam person? Do you poach the chicken or use leftovers? Drop a comment below and let me know.

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And if you’re on a roll with Mary Berry recipes, you might also want to have a look at these posts:

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