Coronation Chicken Curry
45 Min
Easy
Celebrate all things British with this twist on our classic Butter Chicken... We've added cream for a little indulgence, apricots for sweetness (or you can use sultanas) and the curry is finished with flaked almonds and fresh coriander. With some fresh cucumber raita and fresh tomatoes on the side its a fitting tribute to this special day! If you have any leftovers throw the cold chicken into a sandwich with some watercress for the perfect Coronation Chicken Sandwich!
Ingredients
4
ingredient_quantity
recipe ingredient
1
packet
Maggi Juicy Butter Chicken
100
ml
Double Cream
600
g
Chicken Breasts, diced
2
tablespoons
Mango chutney
50
g
Dried Apricot
20
g
Toasted flaked almonds, optional
1
bunch
fresh coriander, chopped
1
Medium
Cucumber
3
tablespoons
Low Fat Yogurt
10
g
mint, finely chopped
1
Medium
lemon
150
g
tomatoes, cut into small cubes
260
g
Basmati or long grain rice (uncooked)
.
Nutrition Value
Carbohydrate
76.7 g
Energy
655.9 kcal
Fat
19.3 g
Fibre
3.2 g
Protein
41.5 g
of which: saturates
10.2 g
Sodium
190.6 mg
of which: sugars
18 g
Information per serving
Instructions
45 Minutes
-
Preheat the oven
1 MinPreheat the oven to 180°C (160°C fan) or Gas Mark 4. -
Prepare the chicken
35 MinTear the top part of the Maggi pack and open out the bag (keeping the red tie somewhere safe to close it later!). Tip the seasoning from the bottom part of the pack into a jug, mix with the cream and mango chutney until smooth - adding a few tablespoons of water if it becomes too thick. Put the chicken and apricots into the bag and pour the sauce over the chicken. Close the bag using the tie and then mix the chicken, seasoning and cream around in the bag until its fully combined. Put the bag flat on its side into a casserole dish so that the tied up end faces one end of the dish. Bake in the centre of the oven (make sure there is room for the bag to inflate and that none of the shelves will touch the inflated bag). Cook for 35 minutes. -
Make the raita
5 MinFinely chop the cucumber and mix in a small bowl with the yogurt, add a pinch of salt and black pepper and then stir through the chopped mint. -
Serve the curry
5 MinRemove the chicken dish from the oven and leave to stand for 5 minutes before opening the bag (the steam will be very hot!). Tip the chicken into the casserole dish and scatter with the flaked almonds and coriander. Serve with the cooked rice, cucumber raita and the chopped tomatoes.
