Coronation chicken with lime and coriander cream

Coronation chicken with lime and coriander cream

Serves 4

Coronation chicken is full of gentle flavours that will warm up the coldest of nights. Cinnamon and rice are magical bedfellows. The caramelised onions give heft and a depth of flavour.

50g butter
1 large red onion, thinly sliced
2 garlic cloves, sliced
2 chicken breasts (350g), diced
2 tbsp curry powder
1 x 400g tin of chickpeas, drained and rinsed
300g basmati rice, rinsed
100g dried apricots, sliced
1 fresh red chilli, deseeded and halved lengthways
800ml chicken stock
a pinch of caster sugar
shop-bought crispy onions (optional) 
For the cream:
1 x 35g bunch of fresh coriander, roughly chopped (including the stalks)
250ml cream
2 limes – zest of 1 and juice of both


Preheat the oven to 185°C.

Melt the butter in an ovenproof saucepan over a gentle heat. When the butter starts to foam, add the onion and garlic and cook gently for 5 minutes. Add the chicken and curry powder and cook for a further 5 minutes, until the onion softens and the chicken colours a little.

Add the chickpeas, rice, apricots, chilli and seasoning, then stir together. Add the stock and sugar. Bring to a simmer, then cover the pan, transfer it to the oven and cook for 20 minutes.

Remove the pan from the oven and fork through the rice, then drape a clean tea towel over the pan and replace the lid to form a seal. The cloth will absorb any excess moisture.

To make the lime and coriander cream, quickly pulse all the ingredients together with a pinch of salt, then chill. Be careful – if you blend too much it will get too thick.

Serve the rice in warm bowls with the cream drizzled over the top along with a scattering of crispy onions (if using).

From Butter Boy by Paul Flynn

Photo by Harry Weir

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