Healthy Coronation chicken

Healthy Coronation Chicken

A lighter Coronation Chicken recipe from Karen Burns Booth's recipe book, Lavender and Lovage - serves 6 as part of a buffet or 4 served as a salad main course

Course Buffet, Main
Cuisine British
Keyword chicken, coronation chicken, healthy, lighter
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 350 kcal
Author Karen Burns Booth


  • 2 large cooked chicken breast fillets roughly diced into small chunks
  • 50 g toasted flaked almonds
  • lettuce leaves to serve
  • 2 tbsp reduced fat mayonnaise I used Hellmans
  • 2 tbsp half fat creme fraiche I used Yeo Valley
  • 1/2 Lemon Juice only
  • 1/2-2 tbsp caramelised red onion chutney Karen recommends a full 2 tablespoons of red onion chutney. I added about half a tablespoon and thought there was enough for my palate
  • 2 tsp chunky mango chutney
  • 2 tsp curry paste mild or medium
  • small bunch spring onions
  • salt and pepper to taste


  1. Mix together the creme fraiche and mayonnaise, then stir through the lemon juice to loosen it.  

  2. Stir through the curry paste and the white parts of the spring onions

  3. Gently fold in the chutneys.  I'd suggest starting with the mango chutney, then adding enough caramelised red onion chutney to suit your own taste

  4. Season with salt and pepper and add more curry paste as necessary.  You should have a light, creamy and piquant sauce where no one flavour dominates

  5. Add the diced chicken and fold through till all the pieces are coated. 

  6. Line a serving bowl with leaves and spoon the chicken mixture over.  Garnish with spring onions and toasted flaked almonds 

Recipe Notes

An easy dish to serve as part of a buffet or to keep in the fridge for sandwich fillings or jacket potato toppings