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 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.
- 310g jar Dukeshill Coronation Sauce
- 150g mayonnaise
- 150g plain natural yoghurt
- 500g shredded cooked chicken (or turkey or cockerel)
- 100g sultanas (optional)
- Step 1 Just mix all the ingredients together!