Ultimate Creamy Coronation Chicken
with Garlic Butter Rice and Green Beans
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
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
2 unit(s)
British Chicken Breasts
150 grams
Green Beans
1 sachet(s)
Mustard Seeds
(Contains Mustard)
1 sachet(s)
Curry Powder Mix
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
10 grams
Chicken Stock Paste
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 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, trim the green beans.
Wipe the frying pan used for the chicken clean and return to medium-high heat with a drizzle of oil.
Once hot, add the green beans and mustard seeds. Season with salt and pepper. Stir-fry until starting to char, 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat and transfer to a medium bowl. Cover to keep warm.
Return the (now empty) frying pan to medium heat with a drizzle of oil.
Add the curry powder and remaining garlic. Fry until fragrant, 1 min.
Stir in the creme fraiche, mango chutney, chicken stock paste and water for the sauce (see pantry for amount). Stir well to combine and simmer until slightly thickened, 2-3 mins.
Taste the coronation sauce and season with salt and pepper if needed.
When the rice is ready, fluff it up with a fork.
When the chicken is cooked, cut widthways into 2cm slices.
Share the rice and green beans between your bowls, then arrange the sliced chicken on top.
Spoon the coronation sauce over the chicken and sprinkle over the flaked almonds to finish.
Enjoy!
