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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.

From the book


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.

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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.


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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