RECIPE: Coronation chicken rice with lime and coriander cream

Pic: Harry Weir Photography

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!

Pic: Harry Weir Photography

Coronation chicken rice with lime and coriander cream

Serves 4


  • 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.


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