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.

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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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