Coronation Chicken


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

So named because it was prepared for the coronation of Queen Elizabeth II in 1953, this old-fashioned favourite is loved in South Africa too. We add our favourite Dhanya chutney to give it an additional kick.


  • 8 deboned chicken breasts
  • tbsp grill seasoning
  • 4 tbsp olive oil
  • ½ cup lemon juice


    Season the prepared breasts with salt and pepper or grill seasoning. Lay them out neatly in a baking tray and drizzle with the oil and lemon juice. Bake at 180°C for 20–30 minutes until cooked. Allow to rest and cool thoroughly before slicing. Lay out on a serving platter, keeping the breast slices together.

    Coronation Sauce is a strong curry sauce to which yoghurt and mayonnaise are added. The sauce must be cool before adding these ingredients. Fry the onions in a saucepan over medium heat until cooked and translucent. Add the spices and cook, stirring for a further 2–3 minutes. Add the tomato paste, sugar, stock, wine, salt and pepper and cook, stirring, for another 3 minutes. Allow to cool for a few minutes before adding the mayonnaise and the yoghurt, lemon juice and chutney.

    Mix to create a rich smooth sauce.

    Pour over the sliced chicken breasts and sprinkle with the toasted almonds and coriander leaves.