Very Vegetarian Coronation Chicken: Royally Delicious!
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Excite your palate with this recipe for vegetarian coronation chicken, a British classic that will make your sandwiches taste out of this world!
I don’t know about you but I think this is such a delicious sandwich filling! When I left Britain years ago I would have times where I felt homesick, so Kat made this for me one day and it really helped.
It’s safe to say I’ve been having it on repeat ever since!
If you’ve never heard of coronation chicken, it’s traditionally made with chicken, in a spiced creamy mayo with added sultanas for a juicy sweet kick.
It was created to celebrate the coronation of Queen Elizabeth II, and this vegetarian version is fit for any coronation banquet.
Vegetarian sandwich fillings don’t have to be boring and they definitely don’t need to be tasteless – this recipe will certainly prove that!
Let’s jump in and see what makes this cracking coronation sandwich.
There are a few parts to this puzzle but it’s really simple if you group them together, so let’s get started,
Veggie of course, think Quorn or Linda McCartney ‘chicken’, or you could crumble some tofu if that’s what you prefer.
I made a super easy sauce using mayonnaise, olive oil, and water. Then I added some spice with curry paste and sweetness with mango chutney.
Balance it out with some lemon juice and tomato puree and we’re halfway there!
Want to make a vegan coronation chicken? I tried this recipe with vegan mayo and it was so tasty so feel free to swap it out if you like!
Into the spicy mayo I like to add thyme, parsley, salt and black pepper; it’s really going to pique that flavour!
If you thought this sandwich filling couldn’t get any better why not add in some raisins? Or my personal favourite, some Dijon mustard for an added kick!
I love to use a fresh crusty baguette, cut lengthways and stuffed with creamy filling. Then I’ll add some lettuce leaves and grated cheese to finish – perfection!
How many calories are in a chicken coronation sandwich?
This sandwich has a healthy balance of calories and protein to give you a tasty lunch any day of the week.
In this recipe there are 546 calories, and 22 grams of protein.
You can see the full information on the recipe card but here’s a quick overview:
There are lots of fresh ingredients in this creamy dressing. The coronation sauce contains tomato paste which is high in vitamin C and folate.
The chicken pieces (either Quorn or whichever you decide to use) are a good source of protein and are low in saturated fat.
That means that eating this jubilee chicken is a great way to stay fuller for longer, helping to hit those protein goals.
I often use seitan-based pieces in mine as the protein levels are very high.
Protein is a great food group to incorporate into every meal, not only does it help me build and maintain muscle, but I also find I have fewer cravings in between meals. If weight loss is a goal, then high-protein is the way!
For more ideas of high-protein meals to help boost your health goals, check out this Free 7-Day High Protein Meal Plan.
And there is even a weekly plan if you want the inspiration to continue past a week.
I think my favourite collection of recipes has to be 38 High-Protein Breakfasts.
How to make coronation (not) chicken
Time needed: 30 minutes
This vegetarian coronation chicken is one of my favourite vegetarian sandwich fillings because it’s so easy to make, take a look!
- Prep time:
Heat up the oil in a pan over medium heat and fry the Quorn (or similar) ‘chicken’ pieces until lightly browned and crispy. When done, remove it from the heat and let it cool.
- Dressing time:
Mix together the curry paste, mayonnaise, mango chutney, lemon juice, tomato puree, thyme, parsley, salt, pepper and mustard and raisins/apricots (if using).
- Mixing time:
Give it all a good stir. If the sauce seems very thick, add a couple of tablespoons of water, and stir again. When the veggie bites are cold, mix them in too.
- Serving time:
Serve in a baguette layered with shredded lettuce and sprinkle grated cheddar on top. That’s it, delish!
Veggie сoronation сhicken FAQs
I can’t tell you if the Queen ever ate this herself, but I can answer these instead:
As with most sandwich fillings, it’s best to store this vegetarian coronation chicken in an airtight container in the fridge. Make sure to use it up within 3 days due to the mayonnaise content.
This veggie filling is great in a baguette or other crusty roll, however, if you’re trying to reduce the amount of bread in your diet then coronation (not) chicken is also fantastic on a baked potato with a green salad on the side!
Yes, you could make this vegetarian coronation chicken ahead of time, as long as it’s kept in the fridge until you use it and it’s eaten within 3 days.
It was famed as being created to be eaten at Queen Elizabeth’s coronation in 1953, and can also be called “Poulet Reine Elizabeth” (Queen Elizabeth chicken!)
Coronation chicken has a really interesting flavour. First of all, it’s nice and creamy, it is savoury and tangy, but then if you add in raisins you’ll find a bit of sweetness behind the mild spice.
Whichever way you describe it, it’s delicious!
There are a couple of ways you could vary this recipe if you didn’t like certain ingredients or if you couldn’t get hold of them, for instance:
- Protein: Why not try chickpeas or tofu if you’re not keen on the soy pieces of chicken? Seitan pieces also work really nicely.
- Sauce ingredients: If you can’t get lemons try using lime juice. You could swap out the normal mayo for creme fraiche or even vegan mayonnaise. If you can’t get curry paste use a mild curry powder, or try apricot jam instead of mango chutney, the possibilities are endless.
You really could experiment with making your own version it’s always going to make a really good sandwich!
More recipes like this
If you love this recipe I think you’ll these too!
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- Supreme Vegetarian Chickpea Salad Sandwich (with 20g of protein!)
- 1 cup veggie ‘meat’ (like Quorn, Linda McCartney etc. Crumbled tofu would also work, 1 cup = 200g)
- 1 tbsp olive oil
- 3 tbsp curry paste (korma for low spice, tikka for mid, tandoori/madras for hot)
- 3 tbsp mayonnaise
- 3 tbsp mango chutney
- 3 tbsp lemon juice
- 3 tbsp tomato puree
- 1 tsp thyme, dried (or 1 tbsp fresh, chopped)
- 1 tsp parsley, dried (or 1 tbsp fresh, chopped)
- Salt and pepper to taste
- 3 tbsp water
- 1 baguette (around 300g)
- 4 leaves lettuce
- 4 tbsp cheddar cheese, grated
- Heat up the oil in a pan and fry the veggie bites until lightly browned and crispy – around five minutes. When done, remove from heat and let cool.1 cup veggie ‘meat’, 1 tbsp olive oil
- Mix together the curry paste, mayonnaise, mango chutney, lemon juice, tomato puree, thyme, parsley, salt, pepper and mustard and raisins/apricots (if using).3 tbsp curry paste, 3 tbsp mayonnaise, 3 tbsp mango chutney, 3 tbsp lemon juice, 3 tbsp tomato puree, 1 tsp thyme, dried, 1 tsp parsley, dried, Salt and pepper to taste, 1 handful raisins
- Give it all a good stir. If the sauce seems very thick, add a couple of tbsp water. Stir again.3 tbsp water
- When the veggie bites are cold, mix them in too.
- Serve in a baguette layered with shredded lettuce and sprinkle grated cheddar on top.1 baguette, 4 leaves lettuce, 4 tbsp cheddar cheese, grated
- That’s it!
- More serving ideas: If you’re looking to cut down on bread then a baked potato is excellent with coronation (not) chicken instead! It’s as versatile as the queen 😉
This will always be one of my favourite sandwich fillings and I hope it will become one of yours too. I may not live in the UK at the moment but it’s always nice to be able to have a reminder wherever I am in the world.
Do you prefer your coronation (not) chicken on a baguette or a baked potato? Let me know in the comments.