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Coronation Chicken Curry

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 776 kcal
Course: Main Course
Cuisine: British

Ingredients

FOR THE MARINADE
  • 8 tbsp natural yoghurt , full fat
  • 1 tbsp lemon juice
  • 1 tbsp medium curry powder
  • 1 tsp ground turmeric
  • 2 tsp fresh ginger , minced
  • 2 tsp garlic , minced
  • ½ tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
FOR THE CURRY
  • 1 tbsp ghee or rapeseed oil, more as needed
  • 8 chicken thighs , boneless and skinless, diced
  • 4 shallots or a finely diced onion
  • ½ tsp tomato paste
  • 14 oz (400g) butternut squash, peeled and cubed
  • ½ cup (120ml) chicken stock / chicken broth
  • 3 tbsp mango chutney more or less, to taste
  • ⅓ cup (80ml) cream or as needed
TO SERVE
  • 2 tbsp fresh coriander (cilantro) finely chopped, to garnish
  • 2 tbsp flaked almonds
  • pinch dried chilli flakes

Instructions

MARINATE THE CHICKEN
    Cup of Yum
  1. 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
  1. 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).
  2. 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.
  3. 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.
  4. Add the cream and heat through. Taste and adjust the seasoning as needed.
SERVE THE CORONATION CHICKEN CURRY
  1. Garnish the curry with flaked almonds, chopped coriander and chilli flakes. Serve over rice with flatbreads or naan bread.

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

Calories 776kcal (39%) Carbohydrates 37g (12%) Protein 46g (92%) Fat 50g (77%) Saturated Fat 15g (75%) Polyunsaturated Fat 10g Monounsaturated Fat 20g Trans Fat 0.2g Cholesterol 240mg (80%) Sodium 7855mg (327%) Potassium 1152mg (33%) 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

% 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.