Coronation Chicken Curry
with Fluffy Rice and Green Beans
- Milk
This Coronation Chicken Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
150
Basmati Rice
1
Echalion Shallot
80
Green Beans
1
Garlic Clove
1
Coriander
260
Diced Chicken Breast
1
Curry Powder Mix
40
Mango Chutney
10
Chicken Stock Paste
150
Soured Cream
(Contains: Milk)
Not included in your delivery
300
Water for the Rice
150
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve, peel and thinly slice the shallot. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the diced chicken and season with salt and pepper. Stir-fry until the chicken is browned, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. TIP: Fry the chicken in batches if your pan is small as you want it to fry, not stew. Once the chicken is browned, add the shallot to the pan and cook with the chicken, stirring frequently until softened, 3-4 mins.
Stir in the garlic, curry powder and mango chutney to coat the chicken, and cook for 1 min. Pour in the water (see ingredients for amount) and stir in the chicken stock paste. Add the beans, bring to the boil, then reduce the heat to medium and cover the pan with a lid or some tin foil. Simmer until the beans are tender, about 5-7 mins.
Once the beans are tender and the chicken is cooked, remove the lid and stir in the soured cream. Bring to the boil, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle. Stir in half the coriander. Taste and add salt and pepper if you feel it needs it.
Fluff up the rice with a fork and serve with the coronation chicken on top and sprinkle over the remaining coriander. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A mild, creamy curry with a gentle sweetness from the mango chutney; some find it needs more curry powder to bring out a stronger flavour.
- Ease of prep: Quick and straightforward to make, with several reviewers noting it works well as a midweek meal.
- Suggestions: Add extra curry powder or a pinch of chilli flakes for more depth; use less soured cream, or swap it for crème fraîche or coconut milk, if you prefer a less tangy sauce. Consider stirring in raisins, sultanas, or dried apricots for a more traditional coronation flavour.
- Next-day meals: Leftovers keep well and make a great lunch the following day.
- Timing: Starting the chicken before the rice can help everything come together at the same time, avoiding the rice sitting and drying out.
- Sauce consistency: If the sauce turns out thinner than you'd like, simmering it uncovered for a few extra minutes or adding a little cornflour will help thicken it up.
