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Cheat's coronation chicken biryani recipe

Cheat's coronation chicken biryani recipe

48 ratings

Combine the mild curry and fruity flavours of coronation chicken with the fragrant warmth and comfort of a biryani and you have this delicious fusion meal. The recipe uses tasty and budget-friendly chicken thighs along with store cupboard spice and rice pouches for the ultimate flavour-packed, fuss-free midweek curry. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 826 calories / serving
  • Gluten-free


  • 4 tsp olive oil
  • 3 onions, finely sliced
  • 1kg chicken thighs
  • 1-2 tbsp medium curry powder, to taste
  • 10g fresh coriander, stalks finely chopped
  • 2 garlic cloves, crushed
  • 15g ginger, finely grated
  • 2 x 250g pouches wholegrain rice
  • 3 tbsp mango chutney, plus extra to serve (optional)
  • 250g fresh greens, washed and finely sliced, tough stalks removed
  • 150ml 50% less fat crème fraîche

Each serving contains

  • Energy

  • Fat

    48g 68%
  • Saturates

    13g 67%
  • Sugars

    16g 18%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 56.6g Protein 36.5g Fibre 13.3g


  1. Heat 2 tsp oil in a frying pan a medium-low heat. Fry the onions with a pinch of salt for 15-20 mins, stirring, until caramelised. Add a splash of water if they’re catching.
  2. Meanwhile, heat 2 tsp oil in a shallow, flameproof casserole dish or deep, lidded frying pan over a medium-high heat. Fry the chicken thighs, skin-side down, for 12-15 mins until golden and crispy, then flip and fry for 10-12 mins until cooked through and the juices run clear when a knife is inserted in the centre of the largest thigh. Transfer to a plate.
  3. Add half the onions to the chicken pan and reduce the heat to medium. Stir in the curry powder, coriander stalks, garlic and ginger, then fry for 1 min or until fragrant.
  4. Stir the rice into the onions, breaking it up with a spatula. Pour over 300ml water and mix well, picking up any bits that have stuck to the bottom. Stir in the mango chutney and fresh greens, then nestle the chicken into the rice, skin-side up. Cover, reduce the heat to low and cook for 10-15 mins until the liquid has evaporated and the rice is piping hot. Spoon over the crème fraîche, reserved onions and coriander leaves; serve with a dollop of mango chutney, if you like.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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