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Coronation Chicken

The original dish of Coronation Chicken was devised for the Coronation banquet of Queen Elizabeth II in 1953. It is basically a creamy curried sauce made using apricots. My version of it uses both mayonnaise and yoghurt with some optional sultanas which I love. This is equally delicious made using any leftover turkey or cockerel too.

October 24, 2019
: 4-6
: 10 min
: 10 min
: Unbelievably easy!
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This Coronation Chicken couldn’t be simpler to prepare using our ready-made Coronation Sauce. I like to serve the Coronation Chicken with a fluffy rice salad and green leaves as a supper or lunch dish. Also, perfect served as part of a buffet.

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Ingredients
  • 310g jar Dukeshill Coronation Sauce
  • 150g mayonnaise
  • 150g plain natural yoghurt
  • 500g shredded cooked chicken (or turkey or cockerel)
  • 100g sultanas (optional)
Directions
  • Step 1 Just mix all the ingredients together!
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Filed Under: Al Fresco, By Ingredient, By Meal Type, Chicken, Christmas, Easter, Entertaining, Leftovers