This Coronation chicken sandwich filling is loaded with gentle aromatic spice and tangy fruit flavours. It is easy to make and takes less than 15 minutes to put together.
This coronation chicken sandwich is brimming with flavour. Juicy chunks of chicken are bound in a creamy dressing spiked with gentle spices, dried fruit and crunchy celery. It’s easy to make and a fantastic use for leftover chicken from a Sunday roast.
Undeniably moreish, with a mild and fruity savoury spice profile, this coronation chicken sandwich makes a tasty lunch anytime. But it is also special enough to feature on a spread of afternoon tea sandwiches.
What is Coronation Chicken?
Coronation chicken has been knocking around, in various forms, since the coronation of Queen Elizabeth II in 1953. Back then, it was designed to be served cold alongside a dressed salad of rice, green peas and pimentos.
The original coronation chicken recipe involves poaching a chicken breast and creating a creamy sauce from scratch. The process is a little lengthy, since it entails cooking onions with red wine, which must be reduced. Everything must then be cooled before passing through a sieve and combining with mayonnaise, double cream, apricot nappage (glaze), curry powder and a few other seasonings.
Phew. It’s certainly fit for celebrating a new queen, but it’s little wonder that over the years home cooks have chosen to simplify this creation. The coronation chicken sandwich recipe I am presenting today is my interpretation of this classic dish. It may not be particularly authentic but it is very tasty.
Why this Sandwich is Worth Making
My rendition of this classic sandwich has a lot going for it:
- It is much quicker and easier to make than the original recipe (it can be ready in around 10 minutes)
- And it’s a no-cook recipe (assuming you are using pre-cooked chicken)
- This recipe delivers a full-flavoured sandwich filling bursting with aromatic spices and a subtle fruity twang
- The dressing is deliciously creamy but the addition of celery adds a welcome crunchy bite and burst of freshness
- It’s a great way to use up leftover chicken
Ingredients
The original coronation chicken recipe used curry powder. Back in the 1950s, this was a relatively new ingredient to emerge in the UK. Fast forward 70 years and we have a wealth of specialist curry powders and pastes available. Whilst using powder is perfectly acceptable, I prefer to use a curry paste for a less grainy texture to the dressing.
I hardly dare admit it, but my favourite paste to use is actually a korma paste. If, like me, you usually avoid a korma curry at all costs, do trust me here. In this sandwich, korma paste is ideal because it imparts plenty of aromatic spice without ramping up the fiery heat. If you prefer to use powder see my notes at the end of the recipe card for substitution advice.
Mango chutney and chunks of dried fruit were not part of the original recipe. But then, the original recipe was not developed to be served in bread. I enjoy the fruity twang that these ingredients add to a coronation chicken sandwich, but I much prefer dried apricot to sultanas.
A full-on mayonnaise dressing can be a bit rich, so for this reason I’ve included a dab of Greek yoghurt to lighten things up. Don’t worry though, this sandwich filling does not taste skinny. Without a doubt, it’s an indulgent one.
Finally, in lieu of onions, I’ve included finely diced celery. I love a bit of crunch in my sandwiches, but I find raw onion too overpowering here. Celery provides that much needed bite and a touch of freshness to boot.
Step by Step Instructions
- Measure the mayonnaise, yoghurt, curry paste, mango chutney, lemon juice and salt & pepper into a bowl. Mix well (if the chutney is very chunky, consider briefly blitzing the mixture with a stick blender). Taste and adjust seasoning as necessary
- Cut the chicken into small pieces, finely dice the celery and chop the the apricots into small pieces. Add to the dressing and mix in
- (Optional) remove the crusts from the slices of bread
- Spread a small amount of the dressing onto one slice of bread (to help it stick to the other half) and a generous amount sandwich filling onto the other (exact amounts will vary according to the size of your bread slices). Add a little watercress and use one slice of bread to top the other so that the filling is in the centre. Slice as desired and serve
Expert Tips
- If you do not have pre-cooked chicken then it will be necessary to poach the fillet and allow it to cool before proceeding with the recipe
- Alternatively, use leftover chicken meat – shredded or chopped is fine
- Taste the dressing and add more curry paste/ lemon juice/ seasoning according to your own taste preferences. I’ve opted for a mild heat level, more focussed on adding aromatic spices than on serving up a fiery sandwich
- On this note, if you know your curry paste/ powder is especially hot, add less than the recipe specifies, taste and then add more if desired
- The exact number of sandwiches the recipe makes will depend on the size of the bread slices being used. It should easily make 2 rounds of sandwiches using standard sized bread
- If making dainty sandwiches for afternoon tea expect this recipe to make around 8 rectangles (as shown in the photos)
Frequently Asked Questions
You’ll notice that I have used dried apricots in my sandwich filling rather than sultanas. That’s my nod to the original coronation chicken recipe that included apricot nappage in it but did not list sultanas. Feel free to replace the apricots with sultanas if you wish though.
The sandwich filling can be made up to two days in advance. Once mixed it should be covered and kept refrigerated.
Sandwiches are always best consumed fresh, but if you do want to make them ahead of time (up to 24 hours) they will need to be well wrapped to avoid the bread drying out. Store them in the fridge but bring them out 30-60 minutes before serving to take the chill off the bread
Almost any bread will do well with this sandwich filling. Standard white, wholemeal or brown loaves work a treat for afternoon tea style sandwiches. But crusty bread or baguettes will also make a fantastic vessel for it too.
The one bread I would perhaps avoid pairing with this coronation chicken sandwich filling would be sourdough. I’m just not convinced it’s a worthwhile match of ingredients, but I could be wrong.
Variations
- Add a small hanful of slivered almonds for a nutty bite
- Replace the apricots with 1-2 tablespoons of sultanas or raisins (chop them in half)
- Vary the curry paste used. Opt for korma for a mild spice or plump for balti or madras for a punchier spice profile
- You can use homemade curry paste
- If you prefer to use curry powder, pick a basic mild or medium heat mix and try adding 1 tablespoon in place of the paste. When the dressing is mixed have a taste and add more powder if required
- Leave out the mango chutney for a less fruity dressing
- Make it gluten-free: simply use gluten-free bread and proceed with the rest of the recipe as listed (check that your curry paste is gluten-free)
- Make a vegan version: replace the chicken with roasted chickpeas and use vegan mayonnaise and yoghurt in place of the dairy ingredients listed
- Use this coronation chicken sandwich filling to top a baked potato or simply as part of a salad
More Sandwich Recipes to Try
Recipe
Coronation Chicken Sandwich
Ingredients
- 150 grams Cooked chicken breast (skinless, boneless)
- 3 Dried apricots
- 1 Celery stick
- 4 tablespoons Mayonnaise
- 2 tablespoons Greek yoghurt
- 1½ tablespoons Curry paste mild or medium pastes work best (see notes)
- 1½ tablespoons Mango chutney
- ⅛-¼ teaspoon Salt
- ⅛ teaspoon Black pepper
- 1½ teaspoon Lemon juice
- 1 handful Watercress
- 4-6 slices Bread depending on how large they are and if crusts are removed
Instructions
- Measure the mayonnaise, yoghurt, curry paste, mango chutney, lemon juice and salt & pepper into a bowl. Mix well (if the chutney is very chunky, consider briefly blitzing the mixture with a stick blender). Taste and adjust seasoning as necessary
- Dice the chicken into small pieces
- Wipe the celery clean and dice finely
- Chop the apricots into small pieces
- Add the chicken, celery and apricots to the dressing and mix in
- Optional: remove the crusts from the slices of bread
- Place a generous amount of sandwich filling onto 1 slice of bread (exact amounts will vary according to the size of your bread slices) and scatter a little watercress over the top. Wipe some dressing over another slice of bread (to help it stick to the watercress) and place on top of the other so that the filling is in the centre
- Repeat the above step with any remaining bread and sandwich filling
- Slice as desired and serve straight away
Notes
- If you do not have pre-cooked chicken then it will be necessary to poach the fillet and allow it to cool before proceeding with the recipe
- Alternatively, use leftover chicken meat – shredded or chopped is fine
- Taste the dressing and add more curry paste/ lemon juice/ seasoning according to your own taste preferences. I’ve opted for a mild heat level, more focussed on adding aromatic spices than on serving up a fiery sandwich
- On this note, if you know your curry paste/ powder is especially hot, add less than the recipe specifies, taste and then add more if desired
- The exact number of sandwiches the recipe makes will depend on the size of the bread slices being used. It should easily make 2 rounds of sandwiches using standard sized bread
- If making dainty sandwiches for afternoon tea expect this recipe to make around 8 rectangles (as shown in the photos)
- Almost any bread will do well with this sandwich filling. Standard white, wholemeal or brown loves work a treat for afternoon tea style sandwiches. But crusty bread or baguettes will also make a fantastic vessel for it too.
Helen
Very helpful – thank You
Jane Saunders
My pleasure.
Asha
Loved it!! I used Apricot jam- did the trick 🙂
Jane Saunders
Fantastic! So pleased you enjoyed it and tweaked it to your tastes a little too! Thank you for writing in – much appreciated.