Ultimate Creamy Coronation Chicken

Name: Ultimate Creamy Coronation Chicken with Garlic Butter Rice and Green Beans
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 3 Garlic Clove**; 150 Basmati Rice; 2 British Chicken Breasts; 150 Green Beans; 1 Mustard Seeds; 1 Curry Powder Mix; 150 Creme Fraiche; 40 Mango Chutney; 10 Chicken Stock Paste; 15 Toasted Flaked Almonds; 20 Butter; 300 Water for the Rice; 50 Water for the Sauce

with Garlic Butter Rice and Green Beans

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Looking for a taste of everyday luxury? This Ultimate Creamy Coronation Chicken is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:

Mustard

•Milk

•Nuts

The quantities provided above are averages only.

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.

Total25 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

Garlic Clove**

150

Basmati Rice

British Chicken Breasts

150

Green Beans

Mustard Seeds

(Contains: Mustard)

Curry Powder Mix

150

Creme Fraiche

(Contains: Milk)

Mango Chutney

Chicken Stock Paste

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

Butter

300

Water for the Rice

Water for the Sauce

Nutritional information

Energy (kcal)898 kcal

Energy (kJ)3756 kJ

Fat42.1 g

of which saturates21.7 g

Carbohydrate80.6 g

of which sugars16.4 g

Protein51.9 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Lid

•Large Saucepan

•Pan

•Aluminum Foil

•Medium Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).

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.

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 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 are tender, 4-5 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.