English Coronation Chicken


English Coronation Chicken

Philip Parker - member of the new WELS mission in London, England
Course Main Course
Cuisine English, European
Servings 8


  • 4 chicken breasts
  • 2-3 tsp mild curry powder
  • 2/3 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • 1 tbsp mango chutney or 1/2 cup fresh mango
  • 1 tsp worcestershire sauce
  • 1 celery stalk
  • 1/2 cup dried apricots
  • 1/3 cup sultanas or raisins
  • handful of fresh coriander or cilantro
  • salt to taste
  • pepper to taste
  • 1 tsp lemon juice


  • Put the chicken breasts into a large pan, and boil.
  • Finely slice the celery and chop the dried apricots and mango (if using fresh rather than chutney) into small pieces.
  • Combine the mild curry powder, mayonnaise, yoghurt, mango chutney/fresh mango, Worcestershire sauce, celery, dried apricots, and raisins into a mixing bowl. Then mix in the coriander.
  • When the chicken breasts have cooked through, let them cool then chop or shed them into small pieces.
  • Combine the chicken with the mixed ingredients.
  • Add a dash of salt and pepper and the juice of ½ to 1 whole lemon to taste.
  • Refrigerate for 2 hours.
  • Serve on a bed of fresh lettuce leaves, cucumber slices and tomatoes, or enjoy as a sandwich with lettuce. It would also work well mixed with pasta as a chicken pasta salad.