Coronation chicken with fruity rice salad
Chicken breast, skinless, raw
400 g, cut into bite-sized chunks
1 tablespoons, mild, e.g. Korma
2 teaspoons, mild
1 medium, finely grated zest and juice of
Calorie controlled cooking spray
Reduced Fat Mayonnaise
0% fat natural Greek yogurt
2 tablespoons, heaped
5 g, toasted, flaked
Basmati & Wild Rice, dry
Ready to eat apricots (semi-dried)
24 g, chopped
30 g, seeds
Grapes, Black or White
50 g, use green, halved
2 tablespoons, chopped
- 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.
- 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.
- 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.