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Coronation chicken with rice


For the chicken

  • 1 chicken breast
  • 1 tsp curry paste or powder
  • 2 tsp mango chutney (Tiger Tiger)
  • 200ml mayonnaise (Hellmann’s REAL mayonnaise)
  • Salt and pepper
  • A handful of slivered almonds, roasted

For the rice

  • A handful sweetcorn and peas (Emborg)
  • Half a cucumber, diced
  • 1 chopped onion
  • A handful fresh chopped mint
  • 50g sliced green olives
  • 300g rice
  • Salt and pepper
  • 1 tbsp balsamic vinegar (Acetum)
  • 3 tbsp olive oil (Olitalia)


Boil the chicken breast. When cooked drain, cool and cut into bite size chunks. Meanwhile bring a pot of water to the boil and cook the rice. 3 minutes before the rice is cooked add the sweetcorn and peas to cook in the same pot. Dice the cucumber, chop the onion and mint and set aside. Drain the rice. Add 3 tbsp olive oil and 2 tbsp balsamic vinegar, the chopped cucumber and onions, the mint and the sliced green olives. Mix well and serve. In a mixing bowl, mix together the curry powder/paste with the mango chutney and the mayonnaise. Add the diced chicken and mix well. Sprinkle with slivered roasted almonds on top and serve with rice.

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