Marry Berry Coronation Chicken Recipe

Mary Berry’s Coronation Chicken recipe, a delightful and classic British dish that was originally created to commemorate the coronation of Queen Elizabeth II in 1953. This flavourful chicken salad combines tender shredded cooked chicken with a creamy, spiced sauce. It’s a great way to use up leftover chicken.

By Mary Berry
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Ingredients

• 500g shredded cooked chicken
• 6 tbsp mayonnaise
• 2-3 tsp mild curry powder (adjust to taste)
• ½ tsp ground cinnamon
• 2 tbsp mango chutney
• 1-3 tbsp sultanas (raisins), to taste

Method

1. In a large bowl, combine the mayonnaise, curry powder, cinnamon, mango chutney, and sultanas. Mix well until everything is blended.
2. Add the shredded cooked chicken pieces to the sauce. Mix everything together until the chicken is well-coated with the Coronation sauce.
3. If the mixture is too thick, add 2 tablespoons of water and mix again.
4. Taste and adjust the seasoning if needed.
5. Serve this delicious Coronation Chicken cold with jacket potatoes, salads, or as a sandwich filling.

What to Serve With Coronation Chicken:

• Traditionally, Coronation Chicken is enjoyed cold with jacket potatoes, salads, sandwiches, wraps, and toast.
• You can also pair it with rice, pasta, couscous, naan bread, or pita pockets.
• For a complete meal, consider serving it alongside green beans, roasted vegetables, or a refreshing fruit salad.

Storage Tips:

• Properly stored, Coronation Chicken can last in the fridge for about 3-4 days. Cover it tightly, preferably in airtight glass containers, then refrigerate.
• If you have leftovers, you can freeze Coronation Chicken for up to 2-3 months. Make sure it’s cooled completely, transfer it to freezer-safe bags or containers, remove as much air as possible, and then place it in the freezer.