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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 Hellmann's Light Squeezy Mayonnaise
  • 200 ml Greek-style natural yoghurt

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

337kcal

Energy (kJ)

1405kJ

Protein (g)

31.0g

Carbohydrate incl. fibre (g)

16.2g

Carbohydrate excl. fibre (g)

14.8g

Sugar (g)

11.1g

Fibre (g)

1.4g

Fat (g)

16.1g

Saturated fat (g)

4.0g

Unsaturated fat (g)

0.2g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.1g

Cholesterol (mg)

106mg

Sodium (mg)

808mg

Salt (g)

2.02g

Vitamin A (IU)

193IU

Vitamin C (mg)

1.3mg

Calcium (mg)

21mg

Iron (mg)

1.05mg

Potassium (mg)

128mg

Total

2025kcal

8431kJ

186.2g

97.1g

88.7g

66.7g

8.5g

96.8g

24.1g

1.3g

0.8g

0.4g

0.5g

635mg

4847mg

12.11g

1158IU

7.6mg

128mg

6.27mg

768mg


  • 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.