Ultimate Creamy Coronation Chicken
with garlic butter rice and green beans
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 sachet(s)
Mustard
(Contains Mustard)
1 sachet(s)
Curry Powder
(Contains Mustard)
3 unit(s)
Garlic
150 grams
Rice
150 grams
Green Beans
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop a medium pot (with a tight-fitting lid) on medium-high heat with 1 tbsp butter (double for 4p).
When hot, add half the garlic and fry for 1 min. Stir in the rice with some salt and 300ml cold water (double for 4p) and bring to the boil.
Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Place a pan over medium heat (no oil). Once hot, dry-fry the flaked almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Return the large pan over medium-high heat with a drizzle of oil. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 3-5 mins each side. Once browned, pop the chicken onto a lined baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, trim the green beans.
Wipe and return the pan to medium-high heat with a drizzle of oil.
Once hot, add the green beans and mustard. Season with salt and pepper. Stir-fry until starting to char, 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat and transfer to a medium bowl. Cover to keep warm.
Return the (now empty) pan to medium heat with a drizzle of oil.
Add the curry powder and remaining garlic. Fry until fragrant, 1 min.
Stir in the creme fraiche, cranberry chutney, chicken stock and 50ml water (double for 4p). Stir well to combine and simmer until slightly thickened, 2-3 mins.
Taste and season with salt and pepper if needed.
When the chicken is cooked, cut widthways into 2cm thick slices.
Share the rice and green beans between your bowls, then arrange the sliced chicken on top.
Spoon the coronation sauce over the chicken and sprinkle over the flaked almonds to finish.
