A Spicy Coronation Chicken

A lighter, fresher take on the traditional Coronation chicken recipe

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  • Serves 8

  • Total time 45 mins


  • 1 small onion, finely chopped
  • 3 garlic cloves, finely grated
  • 2.5cm (1in) piece fresh ginger, 
finely grated
  • 1tbsp coriander seeds
  • ¼tsp caraway seeds
  • ½tsp black mustard seeds
  • 1tsp cumin seeds
  • seeds of 4 cardamom pods, crushed
  • 200g (7oz) natural Greek yogurt
  • 100g (4oz) mayonnaise
  • 1tbsp preserved lemon skin, 
chopped (optional)
  • 1½tbsp mango chutney
  • 4 spring onions, sliced diagonally
  • 1 fennel bulb, halved and very 
finely sliced
  • 1kg (2lb 4oz) cooked chicken, 
cooled and shredded
  • 50g (2oz) pistachios, chopped
  • small handful fresh mint, finely chopped
  • small handful fresh coriander, finely chopped


  1. Heat a little oil in a heavy-based frying pan, and cook the onion on a medium heat for 10 minutes or until softened and lightly golden. Add the garlic and ginger, and cook for a further 2 minutes. Now add the spices and let them cook for 1 minute, until they start to pop. Remove the pan from the heat; set aside to cool.

  2. In a large bowl, mix the yogurt and mayo. Using a blender or hand-held blender and a small jug, whizz the spice mixture with the preserved lemon and chutney until fairly smooth. Stir this, along with the spring onions and fennel, into the yogurt mix and season to taste. Toss the chicken in the dressing. Serve scattered with the pistachios and fresh herbs.