Super Quick Creamy Coronation Chicken
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Super Quick Creamy Coronation Chicken

with Peas and Rice

Allergens:
Milk

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 Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

1 sachet(s)

Curry Powder Mix

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

120 grams

Peas

40 grams

Mango Chutney

Not included in your delivery

75 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)2996 kJ
Energy (kcal)716 kcal
Fat24.4 g
of which saturates13.7 g
Carbohydrate84.6 g
of which sugars15.8 g
Protein43.2 g
Salt2.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Kettle
•Large Frying Pan

Instructions

1
  • Boil a half-full kettle.
  • Pour it into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
2
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
  • Add the curry powder to the chicken and cook, 30 secs. 
  • Stir in the chicken stock, creme fraiche and water for the sauce (see pantry). Bring to the boil and simmer, 1-2 mins. 
  • Stir through the mango chutney, peas and butter (see pantry), 1 min more. TIP: Add a splash of water if it's a little thick. 
4
  • Share the rice between your bowls.
  • Top with the chicken and peas, spooning over the sauce to finish 

Enjoy!

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