Coronation chicken is a staple dish.
But how do you really make it stand out?
Chef Paul Flynn has the perfect recipe to give the dish an exciting twist!
Coronation chicken rice with lime and coriander cream
- 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
- 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
- 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).
Butter Boy: Collected Stories and Recipes by Paul Flynn is available in bookshops nationwide.