Apricot and mango coronation chicken recipe

4 ratings Rate
  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 308 calories / serving
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Apricot & Mango Coronation Chicken logo (h)

A great exotic recipe to use up leftover chicken that's easy to make and delicious to eat!

Put the chicken breasts in a large pan. Add the Knorr stock pot, cinnamon, peppercorns, the bay leaf and half of the ginger and fill with cold water until the chicken breasts are covered. Cover with a lid and bring to a simmer. Cook gently for about 30 minutes or until the chicken is cooked. Cut into a thick portion and check that it is cooked through, with no pink showing.

Take out of the pan and set aside to cool, then chop the chicken into bite-sized pieces.

Put the mango chutney and apricots into a large bowl.

Toast the curry powder in a dry frying pan until fragrant, then finely chop the remaining ginger and add to the pan to cook it for a minute.

Stir the curry spice and ginger mix into the bowl, followed by the mayonnaise and yogurt.

Once the chicken is cold, fold it through the dressing and serve.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 750g (1 1/2lb) chicken breasts
  • 1 Knorr chicken stock pot
  • 1 cinnamon stick
  • 5 black peppercorns
  • 4cm piece of fresh ginger
  • 1 bay leaf
  • 5tbsp good quality mango chutney
  • 50g (2oz) ready to eat dried apricots
  • 2tbsp good curry powder
  • 200ml (7fl oz) mayonnaise (Hellman's Light)
  • 200ml (7fl oz) Greek yogurt
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  • Energy 1291kj 308kcal 15%
  • Fat 14.1g 20%
  • Saturates 3g 15%
  • Sugars 11.4g 12%
  • Salt 2.5g 41%

of the reference intake
Carbohydrate 12g Protein 32.5g Fibre 1.8g

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