Coronation chicken

  • 10 mins to prepare. 30 mins to cook.
  • Serves 4
Originally created for the Coronation of Queen Elizabeth in 1953, now Coronation chicken has evolved into a tasty, easy to prepare everyday meal.


  • 4 medium chicken fillets
  • 1 tsp peppercorns
  • 2 cinnamon sticks
  • 1 litre of water
  • 2 bay leaves
  • 1 piece of root ginger
  • 120g basmati rice, uncooked weight
  • 5 dried apricots
  • 4 tbsp of mango chutney
  • 2 tsp of curry powder
  • 100g of low fat Greek yoghurt
  • 8 tbsp of light mayonnaise
  • 2 tbsp of chopped coriander
  • 2 tbsp of flaked almonds

Each serving contains

  • Calories 474 24%
  • Sugar 16.1g 18%
  • Fat 15.6g 22%
  • Saturates 2.5g 12%
  • Salt 1.3g 22%

of your guideline daily amount


1. Place the chicken in a large saucepan and add the cinnamon sticks, peppercorns, bay leaves and half of the ginger. Add the water until it just covers the chicken, cover and bring to a simmer. Gently cook for 15 minutes.

2. Boil the rice as per the packet instructions. Finely chop the rest of the ginger. Dry fry the curry powder for approximately 30 seconds, then add the chopped ginger. Dry fry both for another 30 seconds, making sure they do not burn. Remove from heat.

3. Chop the apricots and mix in a bowl with the mango chutney. Next add your dry-fried spices, mayonnaise and yoghurt.

4. When the chicken is cooked, remove from the pan, set aside to cool and then slice the meat into bite-sized pieces. Add chicken to your Coronation dressing.

5. Serve the chicken with the rice and top with chopped coriander and flaked almonds.

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