Creamy Coronation Chicken

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Meanwhile, trim the green beans. Cut the broccoli into florets (like small trees), halving any large ones.

Wipe the frying pan used for the chicken clean and return to medium-high heat with a drizzle of oil.

Once hot, add the green beans, broccoli and mustard seeds. Season with salt and pepper. Stir-fry until starting to char, 2-3 mins.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans and broccoli are tender, 6-7 mins, then remove from the heat and transfer to a medium bowl. Cover to keep warm.

Return the (now empty) frying pan to medium heat with a drizzle of oil.

Add the curry powder and remaining garlic. Fry until fragrant, 1 min. 

Stir in the creme fraiche, mango chutney, chicken stock paste and water for the sauce (see pantry for amount). Stir well to combine and simmer until slightly thickened, 2-3 mins.

Taste and season with salt and pepper if needed.

When the rice is ready, fluff it up with a fork.

When the chicken is cooked, cut widthways into 2cm thick slices.