Coronation Chicken

A little known fact about me is that I have a weakness for coronation chicken, I love it, be it on a sandwich, in a jacket potato or simply just on it's own. I haven't had it recently so thought I would buy some, that was until I saw the nutritional values and endless list of ingredients on the tub. So, I did the only logical thing I could think of, got a few supplies and set about making my own recipe for it. 

I will be honest, the first few attempts at getting the sauce right ended up going in the bin, but I got there eventually and here's the recipe for you all.


  • 4 skinless and boneless chicken thighs 
  • 1 mango 
  • 75g flame raisins 
  • 15g flaked almonds
  • Small handful of fresh coriander, chopped 
  • 165ml coconut milk
  • 6 dried apricots 
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon garam masala 
  • 1/4 teaspoon cinnamon

Cooking Times

  • Prep Time : 10 minutes
  • Cooking Time : 10 minutes


Cook the chicken thighs on a griddle pan by flattening them and cooking on a high heat for 5 minutes on each side. Once cooked set aside to cool. 

Add the coconut milk, apricots and spices to a food processor and blitz for around 90 seconds, until you have a smooth paste. 

Dice the cooled chicken and mango into small cubes and add to a large bowl along with all of the remaining ingredients. Mix well and serve. 

This is great on it's own, but can also be used for a filling with a jacket potato or in a sandwich.

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