Creamy Coronation Chicken
with Peas and Bombay Style Potatoes
This Creamy Coronation Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Sri Lankan Style Curry Powder
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Curry Powder Mix
40 grams
Mango Chutney
75 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray.
Sprinkle over the Sri Lankan style curry powder (add less if you'd prefer things milder). Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, pop the chicken onto a medium baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, pop the (now empty) frying pan on medium heat with a drizzle of oil (no need to clean).
Add the curry powder mix and half the garlic to the pan. Stir-fry for 1 min.
Stir in the mango chutney and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced slightly, 2-3 mins. Stir through the creme fraiche, then remove from the heat.
Taste and season with salt and pepper if needed.
When the potatoes have 5 mins left, heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins.
Add the remaining garlic and fry until fragrant, 1 min, then remove from the heat.
Reheat the creamy coronation sauce if needed, adding a splash of water if it's a little too thick.
When the chicken is ready, cut into 2cm thick slices and share between your plates. Spoon over the creamy coronation sauce.
Serve with the bombay style potatoes and peas on the side.
Enjoy!
