Bored of Lunch’s Coronation Chicken Curry
Serve this creamy chicken curry with basmati rice and rotis for an easy, warming dinner the whole family will love.
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Introduction
When I think of coronation chicken, I think of it as a cold salad or delicious sandwich filling on a warm summer’s day. However, served with rice and rotis for dipping and a gorgeous warm curry sauce, this takes comfort food a little bit further. Deliciously creamy and packed with flavour, say hello to your new favourite.
Ingredients
| 3 | chicken breasts, cut into chunks |
| 1 tbsp | curry powder |
| low-calorie spray | |
| For the curry sauce: | |
|---|---|
| 2 tbsp | mango chutney |
| 400ml tin | of reduced fat coconut milk |
| 1 heaped tbsp | ground turmeric |
| 1 tsp | curry powder |
| 1 tsp | ground cinnamon |
| 3 | garlic cloves, grated or chopped |
| 2.5cm piece | fresh ginger, chopped or grated (I used frozen) |
| small handful | fresh coriander, finely chopped, plus extra to garnish |
| grated zest of ½ lime | |
| 1 tbsp | sultanas |
| salt and pepper to taste | |
| chopped spring onions, to garnish | |
| 125g | cooked basmati rice, per person, to serve |
Essential kit
You will need a slow cooker.
Method
402 calories per serving.
Coat the chicken in the curry powder. Heat a frying pan over a medium heat on the hob and spray with low-calorie oil spray. Add the chicken and fry for 1 minute.
Add the chicken and all the curry sauce ingredients, except the sultanas, to the slow cooker. Cook on high for 3 hours or low for 5 hours. Add the sultanas for the last hour of cooking.
Garnish with fresh coriander and spring onions, and serve with rice.
TIP If you’re in a rush, you can skip the first step of the method and just add the chicken and curry powder straight into the slow cooker in step 2. It’ll taste just as delicious.
Reviews
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