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Coronation Chicken

Coronation Chicken

with Savoy cabbage and Parsley Potatoes

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Coronation Chicken is a dish with a chequered history. Invented in 1953 for the coronation of our dear old Queen, it was considered elegant dinner party fare for a couple of decades before falling into disrepute as a soggy sandwich filling. We think the combination of mango chutney and curry powder is a happy and glorious one so have reinvented this retro classic as a warm dish with some potato and cabbage on the side. Enjoy!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


1 pack(s)

New Potatoes

½ bunch(es)

Flat Leaf Parsley

½ unit(s)

Savoy Cabbage

1 unit(s)

Garlic Clove

½ unit(s)


2 unit(s)

Chicken Fillet

¾ tsp

Curry Powder

20 grams

Mango Chutney

20 grams


Creme Fraiche


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2293 kJ
Energy (kcal)548 kcal
Fat19.0 g
of which saturates12.0 g
Carbohydrate51 g
of which sugars23.0 g
Protein45 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a generous pinch of salt on to boil for the potatoes. Halve, peel and thinly slice the onion into half moons. Quarter the new potatoes. Roughly chop the parsley (stalks and all). Cut the cabbage in half through the root and shred into 1cm wide slices. Peel and grate the garlic (or use a garlic press). Zest the lemon. Chop the chicken into roughly 1cm sized pieces (wash your hands afterwards!).


Add the potatoes to your pan of boiling water and cook for 15-20 mins. TIP: The new potatoes are cooked when you can easily slip a knife through. When done, drain in a colander, return to the pan and pop a lid on to keep warm. Meanwhile, put the chicken pieces in a mixing bowl and add the lemon zest. Season with salt and black pepper and mix well.


Put a drizzle of oil in a frying pan on medium-high heat. Add the chicken and cook until browned, 6-7 mins. TIP: Cook the chicken in batches if you need to as you want it to brown not stew. Once cooked, remove from the pan and set aside. Add a little more oil to the pan, lower the heat to medium and add the onion. Cook until soft, 6-7 mins, then add the curry powder and mango chutney and cook for 1 minute more.


Return the chicken to the pan and add the raisins. Stir well and cook for another minute. Add the water (amount specified in the ingredient list) and the crème fraîche. Stir to combine, bring to a simmer and cook until reduced slightly, 5 mins. TIP: Don't let it boil or the sauce might split! Remove from the heat, stir through half the parsley and squeeze in some lemon juice to taste.


Put a knob of butter (if you have some, if not use a drizzle of oil) in another frying pan on medium heat. Add the garlic and cook for 1 minute, then add the cabbage. Season with salt and black pepper. Stir and cook until the cabbage has wilted slightly, 3-4 mins.


While the cabbage is cooking, add the remaining chopped parsley to your potatoes along with a knob of butter (if you have some - if not use a glug of oil instead). Lightly crush the potatoes with a fork, mixing in the butter and parsley. Serve your warm coronation chicken on plates with some cabbage and potatoes on the side. God save the Queen!