Ultimate Creamy Coronation Chicken
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Ultimate Creamy Coronation Chicken

Ultimate Creamy Coronation Chicken

with Garlic Butter Rice and Green Beans


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 Time25 minutes
Cooking time30 minutes


serving amount

3 unit(s)

Garlic Clove

150 grams

Basmati Rice

2 unit(s)

British Chicken Breasts

150 grams

Green Beans

1 sachet(s)

Mustard Seeds

(Contains Mustard)

1 sachet(s)

Curry Powder Mix

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

10 grams

Chicken Stock Paste

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3757 kJ
Energy (kcal)898 kcal
Fat42.1 g
of which saturates21.7 g
Carbohydrate80.6 g
of which sugars16.2 g
Protein51.9 g
Salt2.04 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan
Medium Bowl
Aluminum Foil
Small sauce pan



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 0.25 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.


Taste the coronation sauce and season with salt and pepper if needed.

When the rice is ready, fluff it up with a fork.

When the chicken is cooked, cut widthways into 2cm slices. 


Share the rice and green beans between your bowls, then arrange the sliced chicken on top.

Spoon the coronation sauce over the chicken and sprinkle over the flaked almonds to finish.