Mary 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.

Ingredients

•  shredded cooked chicken 500g
•  mayonnaise 6 tbsp
• mild curry powder 2-3 tsp (adjust to taste)
• ground cinnamon½ tsp
•  mango chutney2 tbsp
• sultanas (raisins),1-3 tbsp (adjust 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.