Coronation Chicken Finger Sandwiches

Turn store-bought BBQ chicken into sandwiches fit for royalty with this quick and flavour-packed Coronation Chicken Finger Sandwich recipe — featuring toasted almonds, curry powder, sultanas, and more…

Coronation Chicken is still as popular as ever

Coronation Chicken was originally created in 1953 to mark the coronation of Queen Elizabeth II — a dish designed to be served cold, with a luxurious blend of curry spices and creamy dressing. It’s since become a British classic. Can you believe that was over 70 years ago? And yet, the flavours are just as popular today.

I don’t know about you, but Coronation Chicken is the one finger sandwich I always reach for when out for Afternoon Tea. So I knew I had to develop a version that truly delivered those iconic flavours — especially when working with the smaller canvas of a finger sandwich.

To make sure every bite is packed with flavour, I’ve chosen ingredients that really pull their weight. Kewpie (Japanese) mayonnaise brings just the right balance of creaminess and tang, eliminating the need for extra lemon juice, cream, or yoghurt. A generous spoonful of mild curry powder, good-quality mango chutney, sweet sultanas, and toasted almonds add that signature mix of sweetness, spice, and crunch that makes this filling so special.

I’ve left out raw onion — it just doesn’t feel right in an afternoon tea sandwich where guests are sitting close together and chatting! And while I love coriander, I know it can be divisive, so feel free to use Italian parsley instead — or offer both as a garnish option depending on your guests’ preferences.

And the chicken? Juicy, tender, and incredibly convenient. I’ve used half a store-bought BBQ chicken here. Need more? Just double the recipe and use the whole bird.

Why You’ll Love These Coronation Chicken Finger Sandwiches

Big flavour, small package: These little sandwiches are bursting with bold, balanced flavours — creamy, tangy, sweet and spiced — all in one elegant bite.

Afternoon Tea perfect: They’re full of flavour but dainty, and made to impress, whether you’re hosting a garden party or bringing a plate to a celebration.

Quick and easy: No fussing over poaching or roasting — using store-bought BBQ chicken means less time cooking and more time enjoying.

Customisable: Love coriander? Add it in. Hate it? Go with parsley. Want extra crunch? Add more almonds. You’re in charge.

Final Thoughts

These Coronation Chicken Finger Sandwiches are a little nostalgic, a little celebratory, and completely delicious. Whether you’re serving them for a special occasion or just treating yourself to a homemade Afternoon Tea, they’re a brilliant way to elevate a humble rotisserie chicken into something regal. Give them a go — I think you’ll be hooked.

Other recipes to try

Pistachio Brownies with Pistachio Buttercream

Pumpkin & Sage Mini Quiche

Cucumber Finger Sandwiches

Goat’s Cheese Tartlets

Ingredients for Coronation Chicken Sandwiches

BBQ Chicken – You will need half a chicken for this recipe or at least 150g of cooked chicken meat, breast meat preferred. If the chickens at your supermarket tend to be on the smaller side then buy a whole one.

Kewpie Mayonnaise – This is a Japanese style mayonnaise available at your local supermarket. It has a tangy and more intense flavour than your traditional mayonnaise.

Curry powder – Use a mild powder (you don’t want to set your guest’s mouths on fire!) I’ve used Keens brand for this recipe.

Mango chutney – A traditional accompaniment to Indian food, it adds sweetness and a hint of ginger to the filling. I used Sharwood’s brand for this recipe.

Flaked almonds – Use the ones that have had their skins removed.

You will also need – Fresh coriander or parsley, fine table salt, sultanas, white or wholemeal bread plus butter or margarine for spreading.

Toast the almonds

Preheat the oven to 160 C Fan/ 320 F fan.

Spread the flaked almonds in a single layer on a small tray.

Toast in the oven for 5 minutes.

Remove from the oven, give the tray a shake, then leave to cool.

Make the spice mixture

Roughly chop the coriander (or finely chop the parsley) and place it in a medium mixing bowl.

Add the mayonnaise, curry powder, chutney, salt, cooled almonds, and sultanas. Stir until combined.

Prepare the chicken

Remove the breast and leg meat from the chicken, place on a cutting board and chop into small cubes. This will make the Coronation Chicken Finger Sandwiches easier to cut and keep them an even size.

Add the chicken meat to the curry/mayo mixture and stir to coat. Cover with plastic wrap and refrigerate for a minimum of 30 minutes.

Note: Add an extra teaspoon of mayonnaise and mango chutney if your chicken is a little dry.

Make the sandwiches

Spread the butter on the bread

Divide the mixture between 3 slices of the bread leaving a small gap between the filling and the crusts (see photo). Don’t overfill. A sandwich should be 2/3 bread and 1/3 filling so it looks in proportion.

Remove the crusts

Place the other slices of bread on top and gently press down to seal.

Using a serrated knife / bread knife, slice off the crusts on all sides. TIP: Take your time. Slide the knife back and forth with light pressure – resist the urge to press down as you normally would otherwise you’ll squash the edge of the fingers and they’ll look uneven.

Cut into 3 equal fingers making sure to use the suggested technique above. Repeat with the other 2 sandwiches.

To store Coronation Chicken Finger Sandwiches

Place the sandwich fingers in a sealable container lined with baking paper. Wet 3 paper towels, squeeze out the excess water then cover the fingers, tucking in the ends. Add the lid then refrigerate for up to 24 hours.

To serve

Remove from the fridge 30 minutes before serving – keep in the container until you are ready to arrange them on your tiered stand, sandwich plate or platter.