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Coronation Chicken Curry

Coronation Chicken Curry

with Green Beans and Raisins
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
591 kcal
Protein
: 
42.7g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

150 milliliter(s)

Double Cream

1 pot(s)

Mild Curry Powder

(Contains: Mustard)

40 grams

Mango Chutney

1 sachet(s)

Chicken Stock Powder

150 grams

Green Beans

1 grams

Coriander

150 grams

Basmati Rice

1 unit(s)

Onion

25 grams

Flaked Almonds

(Contains: Nuts)

½ sachet(s)

Ginger Puree

40 grams

Raisins

Not included in your delivery

150 milliliter(s)

Water for the Curry

300 milliliter(s)

Water for the Rice

Energy (kJ)2475 kJ
Energy (kcal)591 kcal
Fat13.4 g
of which saturates2.4 g
Carbohydrate83.4 g
of which sugars18.4 g
Dietary Fibre5.7 g
Protein42.7 g
Salt0.4 g
Potassium96.6 mg
Calcium21 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water (amount specified in the ingredient list) into a saucepan and bring to a boil. Stir in half the chicken stock pot to dissolve then add the rice. Stir and bring to the boil, pop a lid on the pan, reduce the heat to medium low and simmer for 10 mins. When the 10 mins is up, remove the pan from the heat and leave to the side for another 10 mins (with the lid on). The rice will finish cooking in its own steam.

2

Meanwhile, halve, peel and chop the onion into 1cm pieces. Roughly chop the coriander (stalks and all). Remove the stalky ends from the green beans and chop the beans into three. Chop the chicken breasts into roughly 2cm pieces.

3

Heat a splash of oil in a large deep frying pan on medium heat. Add the onion and cook, stirring occasionally, until soft, 5 mins. Add the chicken, ginger puree and curry powder and cook, stirring, for a minute to ensure everything is combined. Next, stir in half the mango chutney, the raisins, water (amount specified in the ingredient list), double cream and remaining chicken stock pot. Season with salt and pepper.

4

Bring the curry to a boil, stirring to dissolve the stock pot, reduce the heat to medium-low and simmer, stirring occasionally, until thick, creamy and the chicken is cooked through, 8-10 mins. Tip: The chicken is cooked when no longer pink in the middle. Add the green beans for the final 5 mins of cooking.

5

When the curry is cooked, stir through half the chopped coriander, taste and add more salt and pepper if you feel it needs it. If you like things a little sweeter, stir through the remaining mango chutney - this is how we like it! (If not, you can serve it on the side). Fluff up the rice with a fork.

6

Serve the rice in bowls topped with a generous portion of coronation curry, a scattering of flaked almonds and the remaining chopped coriander. Enjoy!

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