Coronation Chicken Sandwich

Coronation Chicken Sandwich
Jones Wood Foundry


For the marinated chicken

  • kitchen spoon yogurt
  • 1 Tablespoon  plus 2 teaspoons Madras curry powder
  • 1 Pound  chicken thighs, boned and skinned

For the sandwich

  • 1 Teaspoon  vegetable oil
  • 1/2 Teaspoon  cumin seeds
  • 1/2  medium-sized onion, diced
  • 1 1/2  cloves garlic, minced
  • 1/2 Teaspoon  tomato paste
  • 3 1/2 Tablespoons  Madras curry powder
  • 1 Cup  white wine
  • 1/2 Pound  yogurt
  • kitchen spoon crème fraîche
  • 1/4 Cup  diced apricots
  • 1/4 Cup  golden raisins
  • apples, diced
  •   Tabasco sauce, to taste (optional)
  • baguette, halved lengthwise and split
  • 4-6  leaves Bibb lettuce
  • 1/4 Cup  slivered almonds

The dish was created for and served at the 1953 coronation of the baby Prince George's great-grandmother and current British monarch, Queen Elizabeth II. Since it's become a classic favorite in Britain and has made the leap across the pond. My version adds diced apples and golden raisins to the traditional apricot as the fruit component, replaces the original mayonnaise "lightened by cream" with yogurt and crème fraîche and switches out red wine in favor of white.     

But it remains true to the dish’s spirit as a curried chicken salad with fruit.  At Jones Wood Foundry, Coronation Chicken is on the menu as a sandwich, embraced by a toasted baguette lined with butter lettuce and topped with slivered almonds.


For the marinated chicken

Mix the yogurt and curry powder in a bowl and add the chicken thighs, ensuring each piece is coated in yogurt. Cover in plastic wrap and refrigerate for at least 2 hours, but ideally overnight.   

For the sandwich

Preheat the oven to 300 degrees.

Preheat a gas grill or cast-iron grill pan on high heat. Sear the chicken quickly, just enough to create grill marks.

Meanwhile, in a small pan, heat the oil over medium heat. Add the cumin seeds and sauté until colored, then add the onion and garlic and sweat until translucent. Add the tomato paste, remaining curry powder, and white wine. Reduce by ½.

Transfer the reduced liquid to a baking sheet and add the seared chicken. Cover with foil and bake until the juices run clear when the chicken is pricked with tip of a knife, for 1-1 ½ hours.  

Once the chicken is cooked, separate from the sauce and let cool. Once cool, add the yogurt and crème fraîche. Then, add the apricots, raisins, and apples.

Adjust the seasoning. If you would like a little more heat, add a little Tabasco sauce, then mix in the braised chicken thigh. Transfer to a sealed plastic container and refrigerate overnight. The next day, serve on a split baguette with Bibb lettuce and topped with slivered almonds.


Calories per serving:

459 calories

Dietary restrictions:

Balanced, High Fiber Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 115g 177%
  • Carbs 289g 96%
  • Saturated 30g 152%
  • Fiber 40g 159%
  • Trans 0g
  • Sugars 95g
  • Monounsaturated 49g
  • Polyunsaturated 24g
  • Protein 130g 261%
  • Cholesterol 482mg 161%
  • Sodium 2,351mg 98%
  • Calcium 843mg 84%
  • Magnesium 424mg 106%
  • Potassium 3,410mg 97%
  • Iron 26mg 142%
  • Zinc 14mg 90%
  • Phosphorus 1,673mg 239%
  • Vitamin A 366µg 41%
  • Vitamin C 33mg 55%
  • Thiamin (B1) 3mg 187%
  • Riboflavin (B2) 3mg 171%
  • Niacin (B3) 39mg 196%
  • Vitamin B6 3mg 130%
  • Folic Acid (B9) 513µg 128%
  • Vitamin B12 4µg 62%
  • Vitamin D 1µg 0%
  • Vitamin E 18mg 91%
  • Vitamin K 133µg 166%
Have a question about nutritional data? Let us know.
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