Super Quick Creamy Coronation Chicken
with Peas and Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Super Quick Creamy Coronation Chicken in just 15 minutes for a delicious and speedy meal.
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.
Ingredients
150 grams
Basmati Rice
240 grams
Diced 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
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- 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.
- Add the curry powder to the chicken. Cook, 30 secs.
- Stir in the chicken stock paste, 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).
- Warm through, 1 min more. TIP: Add a splash of water if it's a little thick.
- Share the rice between your bowls.
- Top with the coronation chicken and sauce.
Enjoy!
