Creamy Coronation Chicken Thighs
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Creamy Coronation Chicken Thighs

with Peas and Basmati Rice

Family Friendly

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 war 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 Time35 minutes
Cooking time30 minutes


serving amount

150 grams

Basmati Rice

4 unit(s)

Chicken Thighs

2 sachet(s)

Curry Powder Mix

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

10 grams

Chicken Stock Paste

120 grams


Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Plain Flour

125 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4290 kJ
Energy (kcal)1025 kcal
Fat52.2 g
of which saturates22.8 g
Carbohydrate93.7 g
of which sugars17.1 g
Protein55.2 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Large Bowl
Baking Paper
Large Frying Pan
Chopping Board



Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).


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.

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.


Share the rice and peas between your serving bowls.

Spoon over the creamy coronation sauce.

Top with the sliced chicken thighs.