I’ve always had a thing for classic dishes, the kind that you can’t forget once you’ve tasted them, even if they’re a little out of the ordinary. Coronation Chicken, for instance, is one of those recipes that has a lot of history packed into each bite. It’s a dish born from a significant moment in British history-the 1953 coronation of Queen Elizabeth II-and it’s somehow managed to stay relevant all these years later.
When I first came across Nigella Lawson’s take on Coronation Chicken, I was curious. The dish, often associated with catering platters at royal events or summer picnics, always seemed a bit… well, retro to me. But Nigella, with her charm and way with ingredients, promised to give it a modern twist while keeping the dish’s iconic flavors intact. I’ve got to admit, I was intrigued. And after trying her version, I can’t help but think that this dish deserves more than just a place in the nostalgic corners of the recipe book. It’s comforting, elegant, and surprisingly easy to make.
Nigella Lawson’s Coronation Chicken Recipe
Now, let’s talk about Nigella’s Coronation Chicken. Her version of the dish still respects the traditional components-chicken, curry powder, mayonnaise, and chutney-but she adds her own signature flair. It’s rich, creamy, with just the right amount of spice and sweetness. The balance of flavors is key here, and I loved how the recipe doesn’t overcomplicate things. I’ve always been a fan of Nigella’s ability to make even the simplest dishes feel a bit more special.
One thing I truly appreciated is how Nigella encourages flexibility. She suggests using leftover cooked chicken, which makes this recipe a wonderful solution for any extra roast chicken you might have hanging around after a Sunday roast. That little piece of advice alone made this dish feel like a no-stress weeknight dinner, rather than something only reserved for a special occasion.
Ingredient List
The beauty of this recipe lies in its simplicity. Here’s what you’ll need to make Nigella’s Coronation Chicken:
- 4 cooked chicken breasts (about 500g) – You can use rotisserie chicken or leftover roast chicken.
- 3 tbsp mayonnaise – The creaminess is crucial. Nigella doesn’t shy away from generous amounts of it.
- 2 tbsp plain yogurt – This adds a tangy balance to the richness of the mayo.
- 2 tbsp mango chutney – The sweet-spicy depth of chutney is non-negotiable here. It gives the dish its signature flavor.
- 1 tbsp curry powder – You’ll want a mild one, as it needs to flavor without overpowering.
- 1 tsp ground cumin – A little toasty warmth without being too in-your-face.
- A squeeze of lemon juice – To lift everything and add a bit of brightness.
- Salt and pepper – To taste.
- Fresh cilantro or parsley (optional) – For a little garnish at the end. I think fresh herbs really elevate the dish.
There’s nothing here that’s hard to find or obscure. These ingredients are pantry staples, with the mango chutney being perhaps the only thing you might not always have on hand. But trust me, once you try it, you’ll be adding it to your shopping list regularly.
How To Make Nigella Lawson’s Coronation Chicken?
Making this dish was honestly a breeze, and that’s coming from someone who’s been known to overthink things in the kitchen. Here’s how it went:
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Shred The Chicken
The first step is to shred your cooked chicken. I found it easy to do with my hands-no need for fancy knives here. If you’ve got a rotisserie chicken, you can skip the cooking part, which is a bonus if you’re in a rush or don’t feel like dealing with raw meat. The chicken should be in bite-sized pieces, so you can easily scoop it up with a fork.
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Make The Sauce
In a large mixing bowl, combine the mayonnaise, yogurt, mango chutney, curry powder, cumin, and a good squeeze of lemon juice. Don’t forget to add salt and pepper to taste. I made sure to taste as I went along, just to make sure everything was balanced. You want that lovely combination of creamy, tangy, and just a little bit spicy. If the sauce feels too thick, you can loosen it up with a bit of water or more lemon juice.
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Combine Chicken And Sauce
Once the sauce was smooth, I added in the shredded chicken. Stir gently, making sure each piece of chicken was coated in that flavorful sauce. This step is where Nigella’s recipe really shines-the chicken absorbs all the flavors from the sauce, making every bite deliciously savory.
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Chill
The recipe suggests chilling the Coronation Chicken in the fridge for at least an hour to let the flavors meld together. I followed this step, though I must admit, I snuck a little taste right away. It was good, but after chilling, it was much better. The spices and sweetness from the chutney really developed and deepened.
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Garnish And Serve
Before serving, I sprinkled some fresh cilantro on top, just for a burst of color and freshness. You can serve this dish in a variety of ways-on a bed of lettuce, with rice, or even as a filling for sandwiches or wraps. I served mine with some crunchy salad and crusty bread, and it felt like the perfect combination of indulgence and freshness.
Things I Learned
One of the things I love about cooking is that there’s always something new to learn-even with a dish that feels simple, like Coronation Chicken. Here are a few things that stood out to me while making this:
- Balance is Key: The balance of creamy, tangy, and slightly spicy is what makes this dish work. I learned that even small changes-like adding a little more chutney or a squeeze of lemon-can elevate the flavor in ways that feel subtle, but make a huge difference.
- Don’t Skip the Chilling Time: It’s tempting to dig in right away, especially when the dish smells so good. But giving the Coronation Chicken some time to rest in the fridge helps everything come together in a way that’s much more flavorful.
- Leftovers Are a Win: Nigella’s suggestion to use leftover chicken is a game changer. It’s a great way to use up any extra chicken you might have, and it makes the whole process much quicker. Plus, it tastes even better the next day!