Mary Berry Coronation Chicken – Creamy, Curried, and Perfectly Picnic-Worthy

The first time I made Coronation Chicken, I was slightly skeptical. Cold chicken… with curry powder? It sounded like one of those dishes your aunt insists on bringing to a garden party that no one actually eats. But Mary Berry’s version changed everything.

It was one of those post-roast Sundays—I had leftover chicken, a half-empty jar of mango chutney, and a vague memory of Her Majesty’s coronation dish. I didn’t expect much. But then… the creamy dressing hit with just the right amount of sweetness, warmth, and zing. The sultanas? I thought they’d be weird. They weren’t. They were genius.

It’s now my go-to for summer lunches, posh sandwiches, and pretending I’m at a Buckingham Palace buffet. And trust me, I’ve tweaked it enough times to know exactly what works (and what really doesn’t).

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Why This One Works So Well

What makes this the Coronation Chicken recipe I keep coming back to?

• It balances sweet and spice perfectly – Most recipes lean too sweet or too curry-heavy. Mary gets it just right.
• The texture is spot-on – Creamy, but not gloopy. Bits of fruit, but not a raisin bomb.
• It’s forgiving – Use leftover chicken? Great. Want to jazz it up for a dinner party? Easy.

And honestly, it tastes better after sitting in the fridge for a bit. Like the chicken equivalent of a good lasagna.

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INGREDIENTS + WHY THEY MATTER

• Cooked chicken breasts (4) – Shredded or diced. Leftovers are perfect. I’ve even used rotisserie chicken in a pinch.
• Mayonnaise (150g) – The creamy base. Don’t use light unless you’re really watching calories—it can go watery.
• Curry powder (2 tbsp) – Mild is traditional. I once used hot curry powder—regrets were had.
• Mango chutney (1 tbsp) – Adds the essential sweetness. Chunky is best.
• Sultanas (2 tbsp) – Surprisingly crucial. They soak up flavour and add a soft chew.
• Lemon juice (1 tbsp) – Cuts through the richness. Fresh is best, but bottled works.
• Salt & pepper – Don’t forget these. Taste and adjust!
• Fresh coriander (optional) – Brightens everything. I like a little sprinkle right before serving.

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Making It Yours (Without Ruining It)

Want to change things up? Here’s what I’ve tried:

• Greek yogurt for mayo? Half-and-half works. Full swap? Too tangy and thin, in my opinion.
• Extra crunch? Add chopped celery or toasted almonds. I love both.
• No mango chutney? A bit of apricot jam + vinegar does the job.
• Vegetarian twist? Chickpeas or roasted sweet potato work brilliantly instead of chicken.
• Add fresh fruit? Diced mango or grapes are surprisingly fab—but don’t go overboard.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dressing split	Added lemon juice too fast	Whisk slowly and gently—don’t rush it
Too runny	Used low-fat mayo only	Stick to full-fat or balance with Greek yogurt
Overpowering curry taste	Used strong or hot curry powder	Start with 1 tbsp, then taste and build up
Bland chicken	Used unseasoned breast meat	Season your chicken before or after cooking

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HOW TO MAKE MARY BERRY’S CORONATION CHICKEN

Step 1: Cook or prep the chicken
Poach, roast, or use leftovers. Dice or shred into bite-sized chunks.

Step 2: Make the dressing
In a large bowl, stir together:

• 150g mayo
• 2 tbsp curry powder
• 1 tbsp mango chutney
• 1 tbsp lemon juice

Whisk until smooth and golden.

Step 3: Mix it all in
Add:

• The chicken
• 2 tbsp sultanas
  Stir gently until the chicken is evenly coated.

Step 4: Season and chill
Add salt and pepper to taste.
Cover and refrigerate for at least 30 minutes (an hour is even better).

Step 5: Serve it up
Garnish with coriander if you like. Serve cold—in sandwiches, with salad, or on baked potatoes.

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TIPS FROM MY KITCHEN

• I always use a fork to shred the chicken—it holds onto the dressing better than big chunks.
• Curry powder strength really varies. I taste the mix before adding all the chicken.
• If serving in sandwiches, I let the mix sit out for 5 minutes so it spreads more easily.
• It’s even better the next day—great for prepping ahead.

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STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Not ideal with mayo, but you can freeze the cooked chicken separately.
• To serve: Cold is best—but I’ve gently warmed it in wraps and it held up fine.

Best pairings:

• Baby gem lettuce cups for a posh nibble
• Soft brioche buns for picnics
• Rice salad with cucumber and mint
• Or just straight from the bowl, no judgment

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FAQs

Q: Can I make this ahead?
A: Yes—and you should. It needs chilling time to let the flavours develop.

Q: What curry powder is best?
A: Mild Madras or any generic supermarket blend works well. Don’t use garam masala—it’s not the same.

Q: Can I make it dairy-free?
A: Yes—just check your mayo is DF, and don’t sub in yogurt.

Q: What if I don’t like sultanas?
A: Skip them or try dried cranberries. But honestly, they mellow out beautifully once chilled.

Q: Can I use chicken thighs?
A: Absolutely. Juicier and often more flavourful than breast meat.

Other Similar Recipes

• Mary Berry Coronation Coleslaw
• Mary Berry Harissa Chicken Recipe