Recipe of the day: Coronation chicken curry with nigella rice

While the traditional coronation chicken recipe, which was created for Queen Elizabeth II’s coronation luncheon in 1953, is delicious in its own right, you can put a different twist on it and make a flavourful coronation chicken curry with rice instead when the weather is a little cooler.

ALSO SEE: Recipe of the day: King Charles’ Coronation Quiche

Coronation chicken curry with nigella rice

This aromatic curry is perfect for a hearty evening meal, especially now that the temperatures are starting to drop as the sun sets.

• Author: gousto
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 160g fine green beans
• 1 tsp nigella seeds
• 15g flaked almonds
• 2 chicken breasts
• 80g plain yoghurt
• 1 tbsp curry powder
• 1 tsp turmeric
• 11g chicken stock mix
• 130g basmati rice
• 20g mango chutney
• 5g coriander
• 2 garlic cloves
• 30g sultanas
• 1 brown onion
• Butter
• Pepper
• Salt
• Vegetable oil

Instructions

1. Before you start cooking, take your chicken out of the fridge, open the packet and let it air.
2. Heat a pot with a lid with a drizzle of vegetable oil and a knob of butter over a medium heat. Once the butter has melted, add the nigella seeds and basmati rice and stir to fully coat the grains.
3. Add 300ml cold water to the pot and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving – this is your nigella rice.
4. Meanwhile, boil half a kettle.
5. Peel and finely slice the brown onion.
6. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat.
7. 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!).
8. Peel and finely chop (or grate) the garlic.
9. Trim, then chop the green beans in half.
10. Dissolve the chicken stock mix in 250ml boiled water.
11. Add the sultanas and mango chutney to the stock and stir to combine – this is your mango stock.
12. Chop the chicken breast portions into bite-sized pieces.
13. Add the chopped garlic to the softened onion, increase the heat to medium-high and cook for a further 2 min.
14. 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.
15. Add the mango stock and chopped green beans cook for a further 4-5 min until the chicken is cooked through (no pink meat) and the stock has reduced by half.
16. Remove the pan from the heat and stir in the natural yoghurt and chopped coriander.
17. Taste and season with more salt and pepper if needed – this is your coronation chicken curry.
18. Fluff the nigella rice with a fork.
19. Serve the coronation chicken curry with the nigella rice and garnish with the reserved coriander leaves.
20. Sprinkle over the flaked almonds.

*This recipe was found on www.gousto.co.uk.

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