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Gordon Ramsay Coronation Chicken

Gordon Ramsay Coronation Chicken - recipe card
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A refined, modern take on the classic British picnic dish, featuring tender poached chicken in a creamy, aromatic curry sauce with sweet mango chutney, toasted almonds, and fresh herbs. This version balances savory, sweet, and tangy flavors with a luxurious texture, perfect for sandwiches, salads, or as a sophisticated cold appetizer.

Ingredients

Scale
  • For the Poached Chicken:
  • 1 lb boneless, skinless chicken breasts
  • 4 cups cold water
  • 1 small yellow onion, peeled and quartered
  • 1 medium carrot, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 bay leaf
  • 6 black peppercorns
  • 1 tsp fine sea salt
  • For the Coronation Sauce:
  • 2 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 1 tbsp mild curry powder
  • 1 tbsp tomato paste
  • 1/3 cup mango chutney, finely chopped if chunky
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tbsp heavy cream
  • 1/4 tsp fine sea salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • For Assembly:
  • 1/4 cup slivered almonds, lightly toasted
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp fresh flat-leaf parsley, finely chopped

Instructions

  1. Begin poaching the chicken. In a medium saucepan, combine the chicken breasts, cold water, quartered onion, chopped carrot, celery, bay leaf, peppercorns, and 1 tsp salt. The cold water ensures even cooking and prevents the chicken from seizing and becoming tough. Bring to a gentle simmer over medium heat, then immediately reduce to low heat to maintain a bare simmer with small bubbles just breaking the surface.
  2. Poach the chicken gently. Cook for 15-18 minutes, never allowing the liquid to boil vigorously, as this will make the chicken dry and stringy. The chicken is done when it reaches an internal temperature of 165°F / 74°C and the flesh is firm yet yields slightly to pressure. Remove the pan from the heat and let the chicken cool in the poaching liquid for 10 minutes; this resting period allows the juices to redistribute, ensuring maximum moisture.
  3. Prepare the chicken and toast the almonds. Transfer the poached chicken to a plate and let it cool completely to room temperature. Once cool, shred the chicken into bite-sized pieces using two forks or your hands, discarding any tough fibers. Meanwhile, in a small dry skillet over medium-low heat, toast the slivered almonds for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Immediately transfer to a plate to prevent burning from residual heat.
  4. Start the sauce base. In a medium skillet, melt the butter over medium heat. Once the butter has foamed and the sizzling subsides, add the finely diced onion. Cook, stirring frequently, for 6-8 minutes until the onion is very soft and translucent but not browned. This slow cooking develops sweetness and removes raw onion bite.
  5. Bloom the curry powder. Add the curry powder and tomato paste to the softened onions. Cook, stirring constantly, for 1-2 minutes until the mixture is very fragrant and the tomato paste darkens slightly. This step toasts the spices in fat, unlocking their full aromatic potential and creating a deeper flavor base for the sauce.
  6. Build the sauce liquid. Stir in the mango chutney, lemon juice, and Worcestershire sauce. Cook for another minute, stirring to combine everything into a thick paste and slightly caramelize the chutney. Remove the skillet from the heat and let this mixture cool for 5-10 minutes; cooling prevents the yogurt from curdling when combined.
  7. Combine the creamy elements. In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, and heavy cream until completely smooth and homogenous. The combination of yogurt, mayo, and cream creates a stable, rich sauce that won’t separate or become watery.
  8. Finish the sauce. Scrape the cooled onion-curry mixture into the bowl with the creamy base. Whisk vigorously until you have a uniformly pale orange, creamy sauce with no streaks. Season with 1/4 tsp salt and black pepper. Taste and adjust seasoning, remembering the chicken was poached in salted liquid.
  9. Combine chicken and sauce. Add the shredded chicken to the bowl with the finished coronation sauce. Using a rubber spatula or large spoon, gently fold until every piece of chicken is evenly coated. Be careful not to over-mix and break down the chicken texture further.
  10. Add the final textures and herbs. Fold in the toasted almonds, chopped cilantro, and parsley, reserving a small pinch of each for garnish. The nuts add crucial crunch, while the fresh herbs provide a bright, clean finish that cuts through the richness.
  11. Chill to meld flavors. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or ideally 2-3 hours. This chilling time is essential for the flavors to fully integrate and for the sauce to thicken slightly and cling to the chicken.
  12. Serve. Remove the coronation chicken from the refrigerator and give it one final gentle fold. Serve chilled or at cool room temperature. Garnish with the reserved herbs and an extra sprinkle of almonds. It’s perfect in buttered brioche rolls, on a bed of crisp lettuce, or with crackers as an elegant starter.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making it even better the next day. Do not freeze, as the yogurt-based sauce will separate and become watery upon thawing. Reheating: This dish is intended to be served cold. If you must warm it, do so very gently in a saucepan over the lowest possible heat, stirring constantly, just until barely warmed through. Do not microwave or heat above 100°F / 38°C, or the sauce will break.

Nutrition

Keywords: coronation chicken, Gordon Ramsay coronation chicken, British chicken salad, cold chicken recipe, curry chicken salad, poached chicken, mango chutney recipe, picnic food, sandwich filling, easy lunch, creamy chicken, royal recipe, Jubilee chicken

Find it online: https://britishrecipes.uk/gordon-ramsay-coronation-chicken-recipe/