Craving the best Coronation Chicken Sandwiches? You’re in the right spot! These deliciously creamy, curry‑spiced sandwiches are packed with tender chicken, crunchy flaked almonds, juicy sultanas, fresh spring onions and a tangy mayo‑yoghurt‑chutney dressing. They’re perfect for popping into school lunchboxes, packing for a race day picnic, or serving up at a fancy high tea at home.
Love easy recipes to share? You might also like my mini quiche lorraine or a tray of crispy homemade sausage rolls – both guaranteed crowd-pleasers!
This iconic dish was created by the Cordon Bleu in London for Queen Elizabeth II’s coronation in June 1953, originally served as Poulet Reine Elizabeth and now beloved around the world.
While classic British recipes stick closer to apricot purée as an ingredient, modern favourites - like ours - include mango chutney, sultanas or raisins and flaked almonds for added sunshine and crunch. Some recipes focus on elegant finger sandwiches; we’ll go one better by adding Aussie warmth, practical tips and clear step‑by‑step guidance.
Fancy other delicious chicken recipes? Try my Thai chicken meatballs or buffalo chicken wonton cups for more savoury ideas.
Why You're Going To Love This Recipe
- Classic flavour, Aussie style: Mild curry, sweet mango chutney and juicy chicken combine for perfect balance.
- Leftover‑friendly and budget smart: Turns leftover roast or BBQ chicken into gourmet sandwiches.
- Make‑ahead convenience: Mix the filling a day or two ahead - toast the almonds just before assembling to keep their crunch.
- Versatile entertaining: Great as triangles for high tea, packaged picnic sandwiches or easy lunchbox fillers.
- Crowd‑pleaser texture: Creamy, soft filling with bursts of sweetness and delightful nuttiness in every bite.
Jump to:
Sandwich Ingredients
Using leftover cooked chicken and a loaf of soft, fresh bread, this Coronation chicken recipe is a quick (and economical) way to satisfy a crowd!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Flaked almonds – must be lightly toasted so they stay crisp in the filling.
- Cooked chicken, cooled and diced – leftover roast chicken , rotisserie BBQ chicken, or chicken breasts are perfect.
- Sultanas – fresh, plump ones give bursts of sweetness.
- Whole egg mayo, mango chutney, curry powder, Greek yogurt – these form the flavour base. Use a mild curry powder (such as Keen’s) for a gentle golden colour and flavour.
- Soft thin‑sliced bread & softened butter – to spread easily and prevent soggy edges.
- Lettuce (cos or iceberg) – adds crunch and freshness.
Variations
- Nut‑free: Simply omit the almonds or substitute toasted pepitas or sunflower seeds.
- GF option: Use gluten‑free bread, wraps or rolls.
- Spicy twist: Add a pinch of chilli powder or finely diced fresh chilli to the dressing.
- Herby lift: Stir through chopped fresh coriander or mint for an extra lift.
- Extra crunch: Add finely chopped celery to the filling for an extra hit of crunch and freshness.
How To Make Coronation Chicken Sandwiches
These creamy Coronation chicken salad sandwiches are a delicious combination of flavours!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Toast the almonds and mix the filling - In a small dry fry‑pan over low heat, stir the flaked almonds until just golden. Set aside to cool. In a large bowl combine the diced chicken, sultanas, spring onion, and toasted almonds.
- Step 2: Make the dressing - in a separate bowl whisk together mayonnaise, Greek yoghurt, mango chutney, curry powder, lemon juice, salt and pepper until smooth.
- Step 3: Combine - pour the mayonnaise mixture over chicken mixture and fold through to coat. Taste and adjust seasoning, if required.
- Step 4: Build your sandwiches - spread softened butter on all slices of bread then layer half the slices with lettuce leaves and a generous mound of filling, top with remaining slices. Serve straight away for the freshest sandwiches.
Recipe Tips
- Watch closely when toasting the flaked almonds, they can burn fast.
- Taste before serving: curry powders vary, add extra curry, lemon juice or chutney to taste, if needed.
- Butter your bread well: it stops soggy sandwiches and adds flavour.
- Layer generously: don’t skimp - the flavour combo is best when the filling is thick.
- Store filling separately from bread if making ahead - keep in airtight container in fridge up to 2 days.
- If preparing the filling ahead of time, leave toasting the flaked almonds until prior to assembling the sandwiches so that they stay crunchy.
- Serving - these shredded chicken sandwiches are best served immediately. This recipe is not suitable for freezing.
Coronation Chicken Sandwiches FAQs
Yes! If you don’t have mango chutney, try apricot jam or a little honey mixed with lemon juice. You’ll still get that sweet contrast that makes the filling so addictive.
Soft white sandwich bread is classic, but you can use wholemeal, sourdough, wraps, or even mini brioche buns for party sliders. Just choose a soft bread so the filling doesn’t squish out.
You can make the chicken filling 1–2 days ahead, adding the flaked almonds last, but for the freshest sandwiches, assemble them the morning of serving.
If making ahead, butter your bread well and wrap sandwiches tightly in cling film or an airtight container to prevent drying out.
More Leftover Chicken Recipes
BBQ chicken is such a versatile ingredient to use in so many dishes, check out some of these easy recipes using leftover cooked chicken.
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Coronation Chicken Sandwiches
Ingredients
- 30 g (¼ cup) flaked almonds toasted
- 350 g cooked chicken diced
- ¼ cup spring onion stems finely diced
- 50 g (¼ cup) sultanas
- 120 g (½ cup) whole egg mayonnaise
- 120 g (½ cup) greek yoghurt
- 60 g (¼ cup) mango chutney
- 1 tbsp curry powder mild
- 2 teaspoon lemon juice
- salt and pepper to season
- 12 slices bread thinly sliced
- softened butter for spreading
- lettuce cos or iceberg
Instructions
- Place the flaked almonds into a small frying pan over low heat. Stir until lightly golden.Place into a large bowl along with the chicken, spring onions and sultanas. Set aside.
- In a bowl, mix together the whole egg mayonnaise, greek yoghurt, mango chutney, curry powder, lemon juice, salt and pepper. If using a Thermomix: Add the dressing ingredients and mix for 20 seconds, Speed 3 or until combined. Scrape down the sides of the bowl partway through.
- Pour the dressing over the chicken, spring onions and sultanas.Stir until combined.
- Spread softened butter over the bread slices. Top 6 of the slices with lettuce leaves and the chicken mixture.Top with the remaining bread slices.Serve immediately.
Notes
- Watch closely when toasting the flaked almonds, they can burn fast.
- Taste before serving: curry powders vary, add extra curry, lemon juice or chutney to taste, if needed.
- Butter your bread well: it stops soggy sandwiches and adds flavour.
- Layer generously: don’t skimp - the flavour combo is best when the filling is thick.
- Store filling separately from bread if making ahead - keep in airtight container in fridge up to 2 days.
- If preparing the filling ahead of time, leave toasting the flaked almonds until prior to assembling the sandwiches so that they stay crunchy.
- Serving - these shredded chicken sandwiches are best served immediately. This recipe is not suitable for freezing.
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