Coronation chicken recipe

21 ratings Rate
  • Serves 4
  • 5 mins to prepare and 25 mins to cook, 15 mins to cool
  • 447 calories / serving
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Heat some oil in a frying pan and add the chicken breasts. When they are cooked through, with no pink showing, remove them from the pan. Tear into strips and leave on a plate to cool.

Heat the oil in a large saucepan, add the onion and sauté over a gentle heat for 5 mins. Add the apricots, saffron, lemons (zest and juice), curry paste, chutney and white wine. Cover and simmer for 5 minutes.

Uncover and simmer for a further 5 minutes until the sauce is the consistency of chutney, before leaving it to cool. When cold, fold the mayonnaise and cream into the curry sauce, then gently fold the chicken pieces in until they are thoroughly coated.

Season the chicken to taste and chill until required. Coronation chicken is best served cold with rice. 

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

  • 2tbsp olive oil
  • 1 small onion, chopped
  • 4 ready to eat apricots, chopped
  • large pinch saffron strands
  • zest and juice 1 lemon
  • 2tbsp mild curry paste
  • 2tbsp mango chutney
  • 1tbsp tomato puree
  • 4tbsp dry white wine
  • 6tbsp mayonnaise
  • 2tbsp double cream
  • 4 chicken breast fillets, torn into strips
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  • Energy 1851kj 447kcal 22%
  • Fat 30g 43%
  • Saturates 6.3g 32%
  • Sugars 7.6g 8%
  • Salt 1g 17%

of the reference intake
Carbohydrate 8.7g Protein 33.3g Fibre 1g


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