with Peas, Spinach and Rice
Ready in just 15 minutes, this Super Quick Coronation Chicken is a treat. A speedy take on the classic dish created for the coronation of Queen Elizabeth II, with a creamy curried sauce and sweet mango chutney.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Diced British Chicken Breast
240 grams
Curry Powder Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Baby Spinach
40 grams
Mango Chutney
40 grams
Peas
120 grams
Water for the Sauce
100 milliliter(s)
Butter
20 grams
- Boil a half-full kettle.
- Pour it into a saucepan with
¼ tsp salt on high heat. - Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the curry powder to the chicken. Cook, 30 secs.
- Stir in the chicken stock paste, creme fraiche and water (see pantry). Bring to the boil. Simmer, 1-2 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir through the mango chutney, peas and butter (see pantry).
- Warm through, 1 min more. TIP: Add a splash of water if it's a little thick.
- Share the rice between your bowls.
- Top with the coronation chicken and sauce.
2967
kJ
Energy (kJ)
709
kcal
Energy (kcal)
24.3
g
Fat
13.6
g
of which saturates
85.3
g
Carbohydrate
16.3
g
of which sugars
5.5
g
Dietary Fibre
41.3
g
Protein
1.93
g
Salt
