• Boil a half-full kettle.
• Pour it into a saucepan with 1/4 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 and simmer, 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.

Enjoy!