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Coronation Chicken Curry Reinvented
A mild and fruity curry, inspired by Coronation Chicken, but with a richer, more complex flavour profile suited to the English palate. It uses familiar ingredients and techniques to create a satisfying and approachable curry.
Prep Time
20 minutes
Total Time
55 minutes
Calories
0 kcal
Difficulty
Easy
Equipment
6 items
Cost
£2.26/serving
Cuisine:
Dietary:
Ingredients
Servings
4
1tbspvegetable oil
£0.03
1largeonion, finely chopped
£0.30
2cloves garlic, minced
£0.15
1inch ginger, grated
£0.20
1tspground turmeric
£0.05
1tspcurry powder(mild or medium)
£0.04
0.5tspground coriander
£0.03
0.3tspground cumin
£0.02
0.3tspchilli powder(optional, for a touch of heat)
£0.02
1lbcooked chicken breast, diced
£5.00
0.5cupmango chutney
£0.75
0.5cupmayonnaise(full fat or light)
£0.30
0.3cupGreek yogurt
£0.25
0.3cupchicken broth
£0.10
0.3cupdried cranberries or raisins
£0.40
0.3cupslivered almonds, toasted
£0.60
Salt and pepper to taste
£0.01
Fresh coriander, chopped, for garnish
£0.30
Cooked basmati rice, for serving
£0.50
Total Cost
£9.05
£2.26 per serving
Instructions
- 1.Heat the vegetable oil in a large frying pan or wok over medium heat.
- 2.Add the chopped onion and cook until softened and translucent, about 5 minutes.
- 3.Add the minced garlic and grated ginger and cook for another minute, until fragrant.
- 4.Stir in the turmeric, curry powder, ground coriander, cumin, and chilli powder (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 5.Add the diced cooked chicken to the pan and stir to coat it with the spice mixture.
- 6.In a separate bowl, whisk together the mango chutney, mayonnaise, Greek yogurt, and chicken broth until smooth.
- 7.Pour the sauce over the chicken in the pan and stir well to combine.
- 8.Bring the sauce to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the sauce has thickened slightly and the chicken is heated through. Stir occasionally to prevent sticking.
- 9.Stir in the dried cranberries or raisins and toasted slivered almonds during the last 5 minutes of cooking.
- 10.Season with salt and pepper to taste.
- 11.Garnish with fresh coriander before serving.
- 12.Serve hot with cooked basmati rice.
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My Notes
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Chef's Tips
For a richer flavour, use full-fat mayonnaise and Greek yogurt.
Adjust the amount of chilli powder to your preference for heat.
Toast the slivered almonds in a dry pan over medium heat for 2-3 minutes, or until golden brown and fragrant. Watch carefully to prevent burning.
If the sauce becomes too thick, add a little more chicken broth to thin it out.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, substitute the chicken with cooked chickpeas or cauliflower florets.
Add a squeeze of lemon juice at the end for extra brightness.
Cooking Equipment
Large frying pan or wok
Chopping board
Knife
Measuring spoons
Measuring cups
Wooden spoon or spatula
Wine Pairings
No wine pairing suggestions available for this recipe.
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