Coronation Chicken Curry
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
776 kcal
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Course
Main Course
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Cuisine
British
Coronation Chicken Curry
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Coronation Chicken Curry – this twist on the classic Coronation Chicken is an absolute must make! A simple creamy chicken curry with a hint of sweetness that the whole family will absolutely love.
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Ingredients
FOR THE MARINADE
- 8 tbsp natural yoghurt , full fat
- 1 tbsp lemon juice
- 1 tbsp curry powder medium heat
- 1 tsp Turmeric ground
- 2 tsp ginger minced, fresh
- 2 tsp garlic , minced
- ½ tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper ground
FOR THE CURRY
- 1 tbsp ghee or rapeseed oil, more as needed
- 8 chicken thighs , boneless and skinless, diced
- 4 shallot or a finely diced onion
- ½ tsp tomato paste
- 14 oz butternut squash peeled and cubed
- ½ cup chicken stock / chicken broth, 120ml
- 3 tbsp mango chutney more or less, to taste
- ⅓ cup cream or as needed, 80ml
TO SERVE
- 2 tbsp cilantro finely chopped, to garnish, fresh
- 2 tbsp almonds flaked
- pinch dried chili flakes
Instructions
MARINATE THE CHICKEN
- Combine all the marinade ingredients in a bowl, stir in the chicken, cover and leave for a minimum of 30 minutes or up to overnight in the fridge.
MAKE THE CURRY
- Heat ghee or rapeseed oil in a pan and sear the chicken pieces, in batches, over high heat until they get a bit of colour and are slightly charred in places. I like to use tongs for this and shake off the marinade before adding to the pan (some marinade will still cling to the chicken).
- Set the chicken aside and clean your pan with a kitchen towel. Reduce the heat to medium-low and add a bit more ghee / oil to the pan. Sauté the shallots until softened, about five minutes.
- Stir in the tomato paste and butternut squash, add the chicken stock and bring to a rolling boil. Reduce heat to a simmer and stir in the chicken and mango chutney. Simmer for 20 minutes or until the squash is cooked through and tender.
- Add the cream and heat through. Taste and adjust the seasoning as needed.
SERVE THE CORONATION CHICKEN CURRY
- Garnish the curry with flaked almonds, chopped coriander and chilli flakes. Serve over rice with flatbreads or naan bread.
Equipments used:
Notes
- If you have an extensive spice collection, add a teaspoon each of ground fenugreek and ground cumin in addition to the curry and turmeric.
- A microplane is the best way to finely mince the garlic and ginger.
- I have left out the sultanas as none of us like them – feel free to add some if you like.
- Replace the butternut squash with chickpeas or cauliflower (or both) if you prefer. You can use ready peeled and chopped frozen butternut squash for ease.
Nutrition Information
Show Details
Calories
776kcal
(39%)
Carbohydrates
37g
(12%)
Protein
46g
(92%)
Fat
50g
(77%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
20g
(100%)
Trans Fat
0.2g
(10%)
Cholesterol
240mg
(80%)
Sodium
7855mg
(327%)
Potassium
1152mg
(25%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
10806IU
(216%)
Vitamin C
26mg
(29%)
Calcium
206mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 37g | 12% |
| Protein | 46g | 92% |
| Fat | 50g | 77% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 240mg | 80% |
| Sodium | 7855mg | 327% |
| Potassium | 1152mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 10806IU | 216% |
| Vitamin C | 26mg | 29% |
| Calcium | 206mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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