Photo of Coronation chicken with fruity rice salad by WW

Coronation chicken with fruity rice salad

Total Time
35 min
10 min
25 min
Get ahead and prepare the chicken mixture up to 24 hours ahead to let the flavours develop.


Chicken breast, skinless, raw

400 g, cut into bite-sized chunks

Curry paste

1 tablespoons, mild, e.g. Korma

Curry Powder

2 teaspoons, mild


1 medium, finely grated zest and juice of

Calorie controlled cooking spray

4 spray(s)

Reduced Fat Mayonnaise

2 tablespoons

0% fat natural Greek yogurt

75 g

Mango Chutney

2 tablespoons, heaped


5 g, toasted, flaked

Basmati & Wild Rice, dry

100 g

Ready to eat apricots (semi-dried)

24 g, chopped


30 g, seeds

Grapes, Black or White

50 g, use green, halved

Coriander, fresh

2 tablespoons, chopped


  1. In a non-metallic bowl, combine the chicken with the curry paste, powder and lemon juice (reserve the zest in chilled water). Set the chicken aside for 10 minutes or cover and chill for up to 24 hours. Mist a large frying pan with cooking spray and heat. Add the chicken and any marinade and stir fry for 5–7 minutes until cooked through. Remove from the heat and leave to cool.
  2. Meanwhile, cook the rice according to pack instructions. Drain and rinse in cold water until the rice is completely cold. Stir in the fruit, reserved lemon zest and coriander with a little seasoning. Cover and chill until required.
  3. When the chicken is cold, combine the mayonnaise, yogurt and mango chutney in a bowl. Add the chicken, stirring to coat. Serve the chicken with the rice salad, sprinkled with the almonds.