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
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).
