Coronation Chicken Curry – this twist on the classic Coronation Chicken is an absolute must make! A simple, mild and creamy chicken curry with a hint of sweetness that the whole family will absolutely love.
Looking for more Coronation recipes? Try my Coronation Cake and Air Fryer Scones!
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What is Coronation Chicken?
“Poulet Reine Elizabeth“, a.k.a Coronation Chicken, was created by Le Cordon Bleu London and served at a luncheon for Queen Elisabeth’s Coronation in 1953.
This Anglo-Indian inspired recipe eventually became a classic British sandwich or jacket potato filling that’s still popular today.
The original Coronation Chicken recipe was served cold and combined chicken with a curry based creamy dressing and dried fruit such as apricots and sultanas.
If you are a fan of the original recipe, I am sure that you will love this Coronation Chicken curry even more! I am very glad to report that both my fussy children LOVE this 🙂
What goes into Coronation Chicken Curry
I have kept the essence of the recipe the same but adapted it to create a quick chicken curry that is absolutely delicious yet super easy to make. Here’s what you will need:
- Chicken – ideally skinless and boneless chicken thighs cut into bite sized chunks although you can also use chicken breasts if you wish.
- Marinade – natural yoghurt, lemon juice, olive oil, minced garlic and ginger, medium curry powder, ground turmeric, salt and pepper
- Shallots or onion
- Tomato paste
- { Optional! } Butternut squash – this is obviously a departure from the classic recipe but I wanted to make this curry stretch further. You can leave it out or replace it with chickpeas or cauliflower.
- Chicken stock – made with a stock cube or a stockpot
- Mango chutney – this adds sweetness and masses of flavour
- Cream – or creme fraiche or even soy single cream
- Flaked almonds and coriander to garnish
HOW TO MAKE CORONATION CHICKEN CURRY
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
MARINATE THE CHICKEN
Combine all the marinade ingredients in a bowl, stir in the chicken, cover and leave for a minimum of 30 minutes or up to overnight in the fridge.
MAKE THE CURRY
Heat ghee or oil in a pan and sear the chicken pieces, in batches, over high heat until they get a bit of colour and are slightly charred in places. I like to use tongs for this and shake off some of the marinade before adding to the pan.
Set the chicken aside and clean your pan with a kitchen towel. Reduce the heat to medium-low and add a bit more ghee / oil to the pan. Sauté the shallots until softened, about five minutes.
Stir in the tomato paste and butternut squash, add the chicken stock and bring to a rolling boil.
Reduce heat to a simmer and add the chicken and mango chutney. Simmer for 20 minutes or until the squash is cooked through and tender.
Add the cream and heat through. Taste and adjust the seasoning as needed.
SERVE THE CORONATION CHICKEN CURRY
Garnish the curry with flaked almonds and chopped coriander and serve over rice with flatbreads or naan bread.
MAKE IT SLIMMING FRIENDLY
This curry contains cream and mango chutney so it’s quite rich. If you are following a diet plan such as Slimming World or Weight Watchers you can cut the calories by using a low calorie cooking spray and replacing the cream with fat-free creme fraiche. The mango chutney is essential for flavour but you can reduce the amount if you like.
SLOW COOKER CORONATION CHICKEN CURRY
I frequently make this recipe in my GreenPan slow cooker which comes with a built-in sear/ sauté function. Simply follow the recipe as written and cook on LOW for 2 hours, stirring the cream at the end.
EXPERT TIPS
- If you have an extensive spice collection, add a teaspoon each of ground fenugreek and ground cumin in addition to the curry and turmeric.
- A Microplane is the best way to finely mince the garlic and ginger.
- I have left out the sultanas as none of us like them – feel free to add some if you like.
- Replace the butternut squash with chickpeas or cauliflower (or both) if you prefer. You can use ready peeled and chopped frozen butternut squash for ease.
HAVE YOU MADE MY CORONATION CHICKEN CURRY RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Coronation Chicken Curry
Equipment & Tools
Ingredients
FOR THE MARINADE
- 8 tbsp natural yoghurt , full fat
- 1 tbsp lemon juice
- 1 tbsp medium curry powder
- 1 tsp ground turmeric
- 2 tsp fresh ginger , minced
- 2 tsp garlic , minced
- ½ tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
FOR THE CURRY
- 1 tbsp ghee or rapeseed oil, more as needed
- 8 chicken thighs , boneless and skinless, diced
- 4 shallots or a finely diced onion
- ½ tsp tomato paste
- 14 oz (400g) butternut squash, peeled and cubed
- ½ cup (120ml) chicken stock / chicken broth
- 3 tbsp Mango Chutney more or less, to taste
- ⅓ cup (80ml) cream or as needed
TO SERVE
- 2 tbsp fresh coriander (cilantro) finely chopped, to garnish
- 2 tbsp flaked almonds
- pinch dried chilli flakes
Instructions
MARINATE THE CHICKEN
- Combine all the marinade ingredients in a bowl, stir in the chicken, cover and leave for a minimum of 30 minutes or up to overnight in the fridge.8 tbsp natural yoghurt, 1 tbsp lemon juice, 1 tbsp medium curry powder, 1 tsp ground turmeric, 2 tsp fresh ginger, 2 tsp garlic, 1 tsp salt, 1/2 tsp ground black pepper, 8 chicken thighs
MAKE THE CURRY
- Heat ghee or rapeseed oil in a pan and sear the chicken pieces, in batches, over high heat until they get a bit of colour and are slightly charred in places. I like to use tongs for this and shake off the marinade before adding to the pan (some marinade will still cling to the chicken).1 tbsp ghee
- Set the chicken aside and clean your pan with a kitchen towel. Reduce the heat to medium-low and add a bit more ghee / oil to the pan. Sauté the shallots until softened, about five minutes.4 shallots
- Stir in the tomato paste and butternut squash, add the chicken stock and bring to a rolling boil. Reduce heat to a simmer and stir in the chicken and mango chutney. Simmer for 20 minutes or until the squash is cooked through and tender.½ tsp tomato paste, 14 oz (400g) butternut squash, peeled and cubed, ½ cup (120ml) chicken stock, 3 tbsp Mango Chutney
- Add the cream and heat through. Taste and adjust the seasoning as needed.⅓ cup (80ml) cream
SERVE THE CORONATION CHICKEN CURRY
- Garnish the curry with flaked almonds, chopped coriander and chilli flakes. Serve over rice with flatbreads or naan bread.2 tbsp fresh coriander (cilantro), 2 tbsp flaked almonds, pinch dried chilli flakes
Video
Notes
- If you have an extensive spice collection, add a teaspoon each of ground fenugreek and ground cumin in addition to the curry and turmeric.
- A microplane is the best way to finely mince the garlic and ginger.
- I have left out the sultanas as none of us like them – feel free to add some if you like.
- Replace the butternut squash with chickpeas or cauliflower (or both) if you prefer. You can use ready peeled and chopped frozen butternut squash for ease.
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