Proper Coronation Chicken: Made From Scratch But Worth It

I call this proper Coronation Chicken because it is. You make it almost from scratch but it is worth it. I made this on Sunday and took some over to share with Grace who made a watercress and orange salad to go with it. It was a perfect summer lunch. Especially with a glass of blush rose wine…

Proper Coronation Chicken

Recipe by Katie Stewart, tried & tasted by Marvellous Mother In Law




  • 3lb oven ready chicken

  • 2oz butter

  • For the curry mayonnaise:

  • Tbspn olive oil

  • Small onion

  • Level tbspn curry powder

  • 1/4 pint stock

  • Rounded tbspn tomato puree

  • Juice of half lemon

  • 2 rounded tbspn sweet chutney

  • Half pint mayonnaise

  • 3 tbspn single cream


  • Wipe the chicken and place a little of the butter inside. Spread the bird with the remaining butter, cover with a buttered paper and place in a roasting tin.
  • Cook in the centre of a hot oven 200 degrees or Gas 6 and roast for 1 – 1.5 hours. Remove from heat and allow to cool.
  • Meanwhile prepare the sauce. Heat the oil in a saucepan. Peel and finely chop the onion. Add to the pan, cover and fry very gently for 5 minutes or until the onion is soft. Stir in the curry powder and cook a further few minutes to bring out the flavour. Stir in the stock, tomato puree, strained lemon juice, and chutney.Stir until boiling, then simmer for 5 minutes. Take off the heat and strain the sauce into a basin. Allow to cool then stir in the mayonnaise and cream.
  • Remove the flesh from the chicken carcass and arrange in a serving dish in chunky pieces. Spoon over the curry mayonnaise.

You might also like to try Crunchy Coronation Chicken

Coronation Chicken