Before You Begin Your Coronation Chicken Curry
Prepare to be whisked away on a journey of flavour with this delightful British classic: The coronation chicken curry with nigella rice!
Simmer chunks of succulent chicken in an indulgent, fragrant sauce made up of creamy richness and gentle spices – boosted with the sweetness of mango chutney and sultanas.
Serve atop fluffy steamed rice finished off with warming coriander leaves & crunchy flaked almonds for added texture… Delicious!
By the time you read this, your fruit and vegetables should already be washed. On the other hand, just in case they’re not…
Wash all produce before using it! Your hands are one of the most important tools for maintaining cleanliness during prep work so don’t forget to wash them thoroughly when necessary.
What You Need in the Kitchen
Equipment:
- Garlic press,
- Fine grater,
- Rolling pin,
- Saucepan,
- Frying pan or wok,
- Sieve,
- Heat Source (ie. hob)
Skill Level: Basic
Time: 30 minutes
Ingredients (Serves 2)
- Coriander 10g
- Flaked almonds 15g
- Fine green beans 160g
- 2 x British chicken breast portions
- Chicken stock mix 11g
- Natural yoghurt 80g
- Basmati rice 130g
- 1 tsp ground turmeric
- 1 tbsp curry powder
- Mango chutney 20g
- 1 tsp nigella seeds
- 2 x Garlic cloves
- Sultanas 30g
- 1 x Brown onion
Butter, pepper, salt, vegetable oil
* You can choose to substitute the chicken breast with chicken thigh… I prefer the chicken breast
Nutritional Values for the Coronation Chicken Curry
- Typical Values Per 100g | per serving for uncooked ingredients
- Energy (kJ/kcal) 604 /138 | 2451/587
- Fat (g) 2.1 | 8.6
- Saturated Fat (g) 0.4 | 1.8
- Carbohydrate (g) 20.1 | 81.4
- Sugars (g) 6.6 | 26.7
- Protein (g) 10.9 | 44.2
- Salt (g) 0.43 | 1.76
Let's get cooking
1. Time to prep
- Before you start cooking, take your chicken out of the fridge, open the packet and let it air.
- Heat a pot with a lid with a drizzle of vegetable oil and a knob of butter over medium heat.
- Once the butter has melted, add the nigella seeds and basmati rice and stir to fully coat the grains.
ATTENTION:
Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
2. Cook the Rice
- Add 300ml [600ml] cold water to the pot and bring to a boil over high heat.
- Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked.
- Once cooked, remove from the heat and keep covered until serving – this is your nigella rice
3. time for Onion & Garlic
- Meanwhile, boil half a kettle.
- Peel and finely slice the brown onion.
- Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over medium heat.
- Once hot, add the sliced onion with a pinch of salt and cook for 10 min or until softened.
- Once the onion has softened, chop the coriander finely, including the stalks (save some leaves for garnish!).
- Peel and finely chop (or grate) the garlic.
- Trim, then chop the green beans in half.
4. Move on to the chicken
- Dissolve the chicken stock mix in 250ml of boiled water.
- Add the sultanas and mango chutney to the stock and stir to combine – this is your mango stock.
- Chop the chicken breast portions into bite-sized pieces.
- Add the chopped garlic to the softened onion, increase the heat to medium-high and cook for a further 2 min.
5. Bring it all Together
- Add the chopped chicken, ground turmeric, curry powder and a good grind of black pepper to the pan and cook for a further 5 min or until everything is coated in spice and the chicken is nearly cooked.
- Add the mango stock and chopped green beans and then cook for a further 4-5 min until the chicken is cooked through (no pink meat!) and the stock has reduced by half.
6. Season & Serve your Coronation Chicken Curry!
- Remove the pan from the heat and stir in the natural yoghurt and chopped coriander.
- Taste and season with more salt and pepper if needed – this is your coronation chicken curry.
- Fluff the nigella rice with a fork.
- Serve the coronation chicken curry with the nigella rice and garnish with reserved coriander leaves.
- Sprinkle over the flaked almonds.
My Final Thoughts on the Coronation Chicken Curry with Nigella rice
This dish is the perfect blend of flavours, textures and colours. Moreover, the coronation chicken provides a slight spice to the dish, while the rice adds a touch of sweetness.
Lastly, the coronation chicken curry is finished off with a sprinkle of green onions, providing a crunchy contrast to the soft chicken and rice.
This dish is perfect for any occasion, and as a result, is sure to be a crowd-pleaser!
Consequently, I hope you enjoy this Coronation Chicken Curry as much as I do.
Let me know how you get on by leaving a comment below or get in touch via socials: Nicolette’s Twitter | Nicolette’s Instagram
Enjoy!
PS. YOU CAN FIND SOME MORE RECIPES HERE
