Creamy Coronation Chicken Thighs

Meanwhile, add half the curry powder and the plain flour (see pantry for amount) to a large bowl. Season with salt and pepper and mix.

Add the chicken thighs to the bowl and turn them over in the seasoned flour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.

Once the chicken is browned, pop it onto a baking tray lined with baking paper. Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken is in the oven, give the pan a quick clean.

When the chicken has 5 mins remaining, pop the (now empty) frying pan on medium heat with a drizzle of oil. Add the remaining curry powder to the pan. Stir-fry until fragrant, 1 min. 

Mix in the creme fraiche, mango chutney, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed.

When the rice is ready, fluff up the grains with a fork, then stir through the peas. Return the lid to the pan and leave for 1 min to warm the peas through.

Once roasted, cut the chicken widthways into 2cm slices.

Add a splash of water to the coronation sauce if you feel it needs it.