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 coronation chicken curry recipe takes comfort food a little bit further. Deliciously creamy and packed with flavour, say hello to your new favourite.
Serves 4
402 calories per serving
Ingredients:
- 3 chicken breasts, cut into chunks
- 1 tbsp curry powder
- Low-calorie oil spray
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 of fresh ginger, chopped or grated (I use frozen)
- Small handful of fresh coriander, finely chopped, plus extra to garnish
- Grated zest of 1⁄2 lime
- 1 tbsp sultanas
- Salt and pepper, to taste
- Chopped spring onions, to garnish
- 125g cooked basmati rice per person, to serve
Method:
- 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.
