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.
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.
|chicken breasts, cut into chunks
|For the curry sauce:
|of reduced fat coconut milk
|1 heaped tbsp
|garlic cloves, grated or chopped
|fresh ginger, chopped or grated (I used frozen)
|fresh coriander, finely chopped, plus extra to garnish
|grated zest of ½ lime
|salt and pepper to taste
|chopped spring onions, to garnish
|cooked basmati rice, per person, to serve
You will need a slow cooker.
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.