Platinum Jubilee Coronation Chicken + Video

We have taken coronation chicken to the next level, with this stunning recipe from Shemin that is fit for royalty! Perfect for your celebrations.

Watch the video of Shemin making this here.


  • 500g left over chicken or 2 breast of chicken skinless and boneless cooked, cut into bite sized pieces
  • knob of butter
  • 1 shallot, finely chopped
  • 2 tsp Shemin’s Curry Powder
  • 2 tbsp tomato purée
  • 100ml dry white wine
  • 100ml chicken stock made with chicken stock cube
  • 1 tbsp Shemin’s Mango Chutney
  • 150ml mayonnaise
  • 75ml crème fraîche
  • 4 spring onions, finely chopped
  • juice of ½  lemon
  • 2 tbsp finely chopped fresh parsley or coriander
  • salt and freshly ground black pepper
  • 50g flaked almonds (toasted lightly in a dry frying pan), to serve


  1. Melt the butter in a frying pan, add the shallots and cook for 5 minutes.
  2. Stir in Shemin’s Curry Powder and cook for 2–3 minutes. Then stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.
  3. Stir in Shemin’s Mango Chutney and then the stock, and simmer again, until the volume of the liquid has reduced by half. Set aside to cool.
  4. Mix the mayonnaise and the crème fraîche together in a glass bowl, then stir in the curry sauce.
  5. Add the lemon juice, spring onions and coriander, then the chicken and season with salt, and pepper to taste. Serve with a green salad and scatter with the toasted almond flakes


  1. Add tobasco to taste, if you would like more spiciness.
Serves 2-3

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