Picture a sandwich so special it was created for Queen Elizabeth II’s coronation, yet most people today have never heard of it. Coronation chicken combines tender poached chicken with a creamy, curry-spiced sauce that’s both exotic and comforting. This British creation from 1953 deserves a spot on modern tables, offering a perfect blend of protein, spice, and nostalgia that puts regular chicken salad to shame.
A royal recipe born from practical needs
When the British government needed to feed 350 foreign dignitaries at Queen Elizabeth II’s coronation luncheon, they faced a challenge. The meal had to be elegant enough for royalty, yet simple enough for cooking students to prepare in Westminster School’s tiny kitchen. Cookbook authors Rosemary Hume and Constance Spry stepped up to create something memorable.
Their solution became legendary: tender chicken poached in wine, mixed with a sauce of mayonnaise, whipped cream, curry powder, and apricot purée. Originally called “Poulet Reine Elizabeth,” this coronation chicken combined familiar ingredients with exotic spices that were just becoming popular in post-war Britain. The dish perfectly captured the optimism of the 1950s while remaining practical enough for home cooks.
Why this sandwich disappeared from American tables
Coronation chicken never gained the same popularity in America that it enjoyed in Britain. While British cooks embraced curry powder as an exciting new ingredient in the 1950s, American palates were slower to warm up to Indian-inspired spices. The combination of sweet apricot with savory chicken and curry seemed too foreign for mainstream American tastes at the time.
The sandwich also suffered from timing issues in the United States. By the time curry became more accepted in American cooking during the 1960s and 70s, other international dishes had captured attention. Chicken salad remained plain and predictable, while this royal creation stayed locked away in British cookbooks. Even today, most Americans have never encountered this forgotten sandwich despite its perfect balance of familiar and exciting ingredients.
The secret behind the perfect curry blend
The magic of coronation chicken lies in its sauce, which balances sweet, savory, and spicy elements without overwhelming the chicken. The original recipe calls for mild curry powder, not the fiery blends that might scare off hesitant eaters. This gentle spice mix typically contains turmeric, coriander, and cumin, creating warmth without heat.
The apricot component adds natural sweetness that complements the curry beautifully. Many home cooks skip this ingredient, but it’s essential for authentic results. The fruit purée can be made from dried apricots simmered in water, or you can use high-quality apricot jam thinned with lemon juice. This sweet element transforms ordinary chicken salad into something truly special that guests will remember long after the meal ends.
Poaching chicken the royal way
The original coronation chicken recipe specifies poaching the chicken in white wine and water, a technique that creates incredibly tender, flavorful meat. This gentle cooking method prevents the dry, stringy texture that often plagues boiled chicken. The wine adds subtle depth while keeping the chicken moist and easy to shred.
Many modern recipes shortcut this step by using rotisserie chicken, but the results aren’t quite the same. Poaching takes only about 20 minutes and fills your kitchen with wonderful aromas. The leftover poaching liquid makes excellent stock for soup, so nothing goes to waste. This traditional technique ensures your sandwich filling has the luxurious texture that made it worthy of a queen’s coronation celebration.
Modern twists that improve the original
Contemporary cooks have found ways to enhance the classic recipe without losing its essential character. Adding toasted almonds or golden raisins provides textural interest, while fresh herbs like cilantro or parsley brighten the rich sauce. Some recipes include a touch of mango chutney instead of plain apricot, which adds complexity and tangy notes.
Greek yogurt can replace some of the mayonnaise for a lighter version that still maintains creaminess. A squeeze of fresh lime juice adds brightness that wasn’t in the original recipe but complements the curry beautifully. These small adjustments make the sandwich more appealing to modern tastes while respecting the dish’s royal heritage and traditional British roots.
Choosing the right bread makes all the difference
The original coronation chicken was served on simple white bread, but today’s options are much more interesting. Brioche rolls add richness that complements the creamy filling, while whole grain bread provides nutty notes that pair well with curry spices. Naan bread creates an Indian-inspired twist that feels natural with the curry elements.
Croissants turn coronation chicken into an elegant brunch option, while pita pockets make it perfect for lunch boxes. The key is choosing bread that won’t compete with the complex sauce but will hold up to the moisture. Avoid anything too crusty or dense, which can overwhelm the delicate chicken mixture. Lightly toasted bread helps prevent sogginess and adds pleasant texture contrast to the creamy filling.
Perfect accompaniments for coronation chicken
Traditional British presentations include cucumber slices and watercress, which add freshness and crunch to balance the rich sauce. Butter lettuce provides a mild green element without overwhelming the delicate spices. Some cooks add thin apple slices for sweetness and crunch that echoes the apricot in the sauce.
For a more substantial meal, coronation chicken works beautifully in wraps with shredded carrots and sprouts. The filling also makes an excellent topping for baked sweet potatoes or mixed into pasta salad for potlucks. These versatile applications show why this forgotten recipe deserves to return to regular rotation in American kitchens and lunch menus.
Make-ahead tips for busy weekdays
Coronation chicken actually improves after sitting overnight, as the spices have time to meld and develop deeper notes. The chicken salad keeps well in the refrigerator for up to three days, making it perfect for meal prep. Store the mixture in an airtight container and stir gently before serving to redistribute the sauce.
The poached chicken can be prepared up to two days ahead and stored separately from the sauce. This prevents the mixture from becoming too wet while still saving time during busy mornings. Mix everything together just before serving for the best texture. Individual portions can be assembled the night before and wrapped in plastic wrap for grab-and-go lunches that beat any store-bought sandwich.
Bringing royal tradition to your lunch routine
Making coronation chicken at home connects you to a piece of British history while creating something genuinely delicious. The recipe represents a time when home cooks were eager to experiment with new ingredients and international influences. This adventurous spirit feels especially relevant today as people seek interesting alternatives to boring lunch options.
The sandwich offers a perfect entry point for those hesitant about curry, with mild spices that enhance rather than overpower the chicken. It’s sophisticated enough for entertaining yet simple enough for everyday meals. Best of all, it transforms leftover chicken into something special, proving that royal treatment doesn’t require expensive ingredients or complicated techniques.
This forgotten royal sandwich deserves a place in modern kitchens, where its perfect balance of comfort and sophistication can brighten up ordinary lunch hours. With simple ingredients and make-ahead convenience, coronation chicken proves that sometimes the best discoveries are hiding in plain sight, waiting to be rediscovered by adventurous home cooks ready to try something wonderfully different.
Classic Coronation Chicken Sandwich
Course: Lunch RecipesCuisine: British4
servings15
minutes20
minutes380
kcalThis royal-inspired chicken salad sandwich combines tender poached chicken with a creamy curry-spiced sauce that’s both exotic and comforting.
Ingredients
2 pounds boneless, skinless chicken breasts
1 cup dry white wine
2 cups water
1 bay leaf
3/4 cup mayonnaise
1/4 cup heavy cream, whipped
3 tablespoons apricot jam
1 tablespoon mild curry powder
2 tablespoons fresh lemon juice
Salt and white pepper to taste
8 slices brioche or white bread
Butter lettuce leaves for serving
Directions
- Place chicken breasts in a large saucepan with white wine, water, and bay leaf. Bring to a gentle simmer over medium heat, then reduce heat to low. Cover and poach for 15-20 minutes until chicken reaches internal temperature of 165°F and is no longer pink inside.
- Remove chicken from poaching liquid and let cool completely on a cutting board. Once cooled, shred the chicken into bite-sized pieces using two forks or your hands. Discard the bay leaf and reserve poaching liquid for other uses if desired.
- In a small bowl, whisk together apricot jam and lemon juice until smooth. If jam is thick, warm it slightly in the microwave for 10-15 seconds to make mixing easier. This creates the sweet base for your curry sauce.
- In a large mixing bowl, combine mayonnaise with curry powder, stirring until completely smooth and no lumps remain. Add the apricot mixture and whisk until well combined. The sauce should be creamy and pale yellow in color.
- Gently fold whipped cream into the curry-mayonnaise mixture using a rubber spatula. This adds lightness and richness to the sauce. Season with salt and white pepper to taste, starting with 1/2 teaspoon salt and adjusting as needed.
- Add the shredded chicken to the sauce and fold gently until all pieces are evenly coated. Don’t overmix, as this can make the chicken tough. Cover and refrigerate for at least 30 minutes to allow the spices to meld together.
- Toast bread slices lightly if desired, though this is optional. The slight crunch helps prevent the bread from becoming soggy from the creamy chicken mixture. Let toasted bread cool slightly before assembling sandwiches.
- Assemble sandwiches by placing lettuce leaves on four bread slices, then dividing coronation chicken mixture evenly among them. Top with remaining bread slices and cut diagonally if desired. Serve immediately or wrap tightly for packed lunches.
Notes
- Coronation chicken mixture can be made up to 3 days ahead and stored covered in the refrigerator
- Substitute Greek yogurt for half the mayonnaise for a lighter version
- Add toasted sliced almonds or golden raisins for extra texture
- This mixture also works wonderfully as a salad served over greens
- Use rotisserie chicken as a shortcut, but poached chicken gives the best texture
Frequently asked questions
Q: Can I make coronation chicken without wine?
A: Yes, you can poach the chicken in just water or chicken broth instead of wine. The wine adds subtle depth, but water with a bay leaf and some lemon slices works well too.
Q: How spicy is coronation chicken?
A: It’s very mild! The curry powder used is typically a sweet, mild blend that adds warmth and color rather than heat. It’s perfect for those who don’t like spicy food.
Q: Can I use rotisserie chicken instead of poaching my own?
A: Absolutely! While poached chicken gives the most tender results, rotisserie chicken works great as a shortcut. Just remove the skin and shred the meat into bite-sized pieces.
Q: What can I substitute for apricot jam?
A: Peach jam, mango chutney, or even orange marmalade work well. The key is having something sweet and slightly fruity to balance the curry and mayonnaise.
