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.
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