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Coronation Chicken

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 750 grams chicken breast fillets
  • 1 Knorr Chicken Stock Pot
  • 1 cinnamon stick
  • 5 black peppercorns
  • 4 cm piece fresh ginger
  • 2 grams bay leaf
  • 5 tablespoons good quality mango chutney
  • 50 grams ready-to-eat fresh apricots finely chopped
  • 2 tablespoons good curry powder
  • 200 ml mayonnaise
  • 200 ml Greek-style natural yoghurt

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

474kcal

Energy (kJ)

1983kJ

Protein (g)

31.1g

Carbohydrate incl. fibre (g)

14.2g

Carbohydrate excl. fibre (g)

12.9g

Sugar (g)

11.0g

Fibre (g)

1.3g

Fat (g)

32.2g

Saturated fat (g)

7.0g

Unsaturated fat (g)

20.7g

Monounsaturated fat (g)

5.8g

Polyunsaturated fat (g)

15.0g

Trans fat (g)

0.1g

Cholesterol (mg)

111mg

Sodium (mg)

786mg

Salt (g)

1.96g

Vitamin A (IU)

215IU

Vitamin C (mg)

1.3mg

Calcium (mg)

24mg

Iron (mg)

1.12mg

Potassium (mg)

135mg

Total

2847kcal

11899kJ

186.7g

85.2g

77.3g

65.7g

7.9g

193.3g

42.2g

124.3g

34.5g

89.8g

0.4g

666mg

4718mg

11.78g

1288IU

7.6mg

144mg

6.69mg

808mg


  • 1 Put the chicken breasts in a large pan. Add the Knorr Stock Pot, cinnamon, peppercorns, the bay leaf and half of the ginger and fill with cold water to cover the chicken breasts. Cover with a lid and bring to a simmer. Cook gently for about 30 minutes or until the chicken is cooked.
  • 2 Take out of the pan and set aside to cool, then chop the meat in bite-sized pieces while lukewarm.
  • 3 Finely chop the rest of the ginger.
  • 4 Put the mango chutney and apricots into a large bowl.
  • 5 Toast the curry powder in a dry frying pan until fragrant, then add the chopped ginger to cook it for a minute.
  • 6 Stir the curry spice and ginger mix into the bowl, followed by the mayonnaise and yoghurt.
  • 7 Once the chicken is cold, fold it through the dressing and serve.