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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

Protein (g)

28.4g

Energy (kJ)

1771kJ

Energy (kcal)

425kcal

Carbohydrate incl. fibre (g)

17.3g

Carbohydrate excl. fibre (g)

15.8g

Sugar (g)

11.2g

Fibre (g)

1.5g

Fat (g)

26.7g

Saturated fat (g)

7.2g

Unsaturated fat (g)

16.9g

Monounsaturated fat (g)

5.8g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.1g

Cholesterol (mg)

98mg

Sodium (mg)

834mg

Salt (g)

2.08g

Vitamin A (IU)

317IU

Vitamin C (mg)

1.6mg

Calcium (mg)

36mg

Iron (mg)

2.07mg

Potassium (mg)

409mg

Total

170.2g

10624kJ

2549kcal

103.8g

94.5g

67.4g

9.2g

160.4g

43.4g

101.5g

34.8g

18.0g

0.5g

590mg

5001mg

12.51g

1900IU

9.5mg

216mg

12.42mg

2452mg


  • 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.