Quick Recipe Version (TL;DR)
Quick Ingredients
- 700 g boneless, skinless chicken breasts (about 1.5 lb)
- Poach: 5 cups (1.2 L) water, 1 tsp kosher salt, 1 small onion (halved), 1 garlic clove (smashed), 2 bay leaves, 6–8 peppercorns, 2–3 slices fresh ginger (optional)
- Sauce: 3/4 cup (180 g) mayonnaise, 1/2 cup (120 g) Greek yogurt, 1/3 cup (110 g) mango chutney (finely chopped), 1 1/2 tbsp mild curry powder, 1/2 tsp turmeric, 1 tbsp lemon juice, 1 tsp Dijon, 1/2 tsp fine salt, 1/4 tsp black pepper, 1–2 tbsp warm poaching liquid (as needed)
- Mix-ins: 1/2 cup (70–80 g) golden sultanas, 1/3 cup (30 g) sliced almonds (toasted), 2 scallions (thinly sliced), 2 tbsp chopped cilantro or parsley
- Serve: 6 soft rolls or 6 cups crisp gem/romaine lettuce
Do This
- 1) Simmer aromatics in 5 cups water with 1 tsp salt; keep at 180°F/82°C.
- 2) Add chicken; poach 12–15 minutes until 160°F/71°C. Rest in hot liquid 10 minutes.
- 3) Toast almonds in a dry pan 3–4 minutes; plump sultanas in hot water 5 minutes, then drain.
- 4) Stir sauce ingredients; thin with 1–2 tbsp warm poaching liquid until glossy and creamy.
- 5) Dice chicken into 1/2-inch pieces; fold with sauce, sultanas, scallions, herbs, and most almonds. Chill 15–20 minutes.
- 6) Pile into soft rolls or over crisp lettuce; scatter remaining almonds and herbs. Serve cool or at room temp.
Why You’ll Love This Recipe
- Gentle poaching keeps the chicken ultra-juicy and tender.
- Balanced and bright: mild curry, lemon, and mango chutney create a creamy, lightly sweet sauce.
- Perfect make-ahead for lunches, picnics, or easy entertaining.
- Serve your way: in pillowy rolls or as a crisp, fresh salad.
Grocery List
- Produce: Small onion, garlic, fresh ginger (optional), lemon, scallions, cilantro or parsley, crisp gem/romaine lettuce
- Dairy: Whole-milk Greek yogurt
- Pantry: Boneless skinless chicken breasts, mayonnaise, mango chutney, mild curry powder, ground turmeric, Dijon mustard, kosher salt, fine sea salt, black pepper, bay leaves, whole peppercorns, golden sultanas, sliced almonds, soft rolls (if using)
Full Ingredients
For the Poached Chicken
- 700 g boneless, skinless chicken breasts (about 1.5 lb)
- 5 cups (1.2 L) water
- 1 tsp kosher salt
- 1 small onion, halved
- 1 garlic clove, smashed
- 2 bay leaves
- 6–8 whole black peppercorns
- 2–3 thin slices fresh ginger (optional)
For the Coronation Sauce
- 3/4 cup (180 g) mayonnaise
- 1/2 cup (120 g) whole-milk Greek yogurt
- 1/3 cup (110 g) mango chutney, finely chopped
- 1 1/2 tbsp mild curry powder
- 1/2 tsp ground turmeric
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tbsp warm poaching liquid, to loosen
Mix-ins and Garnish
- 1/2 cup (70–80 g) golden sultanas
- 1/3 cup (30 g) sliced almonds, toasted
- 2 scallions, thinly sliced (white and light green parts)
- 2 tbsp chopped fresh cilantro or flat-leaf parsley, plus more for garnish
To Serve
- 6 soft rolls (brioche or bakery sandwich rolls) or 6 cups crisp gem/romaine lettuce leaves
- Extra mango chutney and lemon wedges (optional)
Step-by-Step Instructions
Step 1: Flavor the poaching liquid
In a medium saucepan, combine the water, kosher salt, onion, garlic, bay leaves, peppercorns, and ginger (if using). Bring just to a simmer over medium heat, then reduce the heat to maintain 180°F/82°C with only a few gentle bubbles. Keep the pot covered as needed to hold temperature.
Step 2: Poach the chicken gently
Slide in the chicken breasts. Poach at 180°F/82°C for 12–15 minutes, turning once, until the thickest part registers 160°F/71°C on an instant-read thermometer. Remove from the heat and let the chicken rest in the hot liquid for 10 minutes to finish cooking and stay juicy. Transfer chicken to a plate to cool slightly.
Step 3: Cool, dice, and reserve a little broth
Pat the chicken dry, then dice into 1/2-inch pieces. Strain and reserve 1/4 cup of the poaching liquid; you will use 1–2 tablespoons to adjust the sauce. Let the chicken cool to just warm before mixing to prevent thinning the dressing.
Step 4: Toast almonds and plump sultanas
Toast the sliced almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Immediately transfer to a plate to cool. Cover the sultanas with very hot water (or hot poaching liquid) for 5 minutes, then drain well and pat dry.
Step 5: Make the coronation sauce
In a large bowl, whisk together the mayonnaise, Greek yogurt, mango chutney, curry powder, turmeric, lemon juice, Dijon, salt, and pepper until smooth and glossy. Whisk in 1–2 tablespoons of the warm reserved poaching liquid to reach a creamy, easily spoonable consistency. Let the sauce sit for 5–10 minutes to mellow the spices.
Step 6: Fold everything together
Add the diced chicken, plumped sultanas, sliced scallions, half the almonds, and half the herbs to the bowl. Gently fold until every piece is coated. Taste and adjust seasoning with more salt, pepper, or lemon juice. Chill for 15–20 minutes to let the flavors mingle.
Step 7: Serve as rolls or salad
For rolls, split and lightly warm or butter the soft rolls. Spoon the coronation chicken inside and top with remaining almonds and herbs, plus a little extra chutney if you like. For a salad, arrange crisp gem or romaine on a platter, spoon the chicken on top, and finish with the remaining almonds, herbs, and lemon wedges. Serve cool or at a soft room temperature.
Pro Tips
- Keep the poach gentle; a hard boil toughens chicken. Aim for 180°F/82°C with small, lazy bubbles.
- Dice evenly for the best texture and sauce coverage; 1/2-inch pieces are ideal.
- Use Greek yogurt for lightness but keep some mayo for silkiness and stability.
- Hold back some almonds and herbs for garnish so they stay crisp and vibrant.
- If your chutney has large fruit pieces, chop them finely for even distribution.
Variations
- Spicier: Swap in Madras curry powder and add a pinch (1/8 tsp) of cayenne.
- Fruit twist: Replace some sultanas with diced dried apricots or halved seedless grapes.
- Vegetarian: Substitute two 400 g cans of drained chickpeas for the chicken; no poaching needed.
Storage & Make-Ahead
Refrigerate the coronation chicken (without nuts and final herb garnish) in an airtight container for up to 3 days. Stir in the toasted almonds and fresh herbs just before serving to keep them crisp. For sandwiches made ahead, layer lettuce between the filling and bread to act as a moisture barrier. Not recommended for freezing due to the mayo-based sauce.
Nutrition (per serving)
Approximate for the filling only (1/6 of recipe): 430 calories; 32 g protein; 25 g fat; 20 g carbohydrates; 2 g fiber; 12 g sugar; 600 mg sodium. Add about 150–200 calories per soft roll, depending on size.
