Coronation Chicken Curry – this twist on the classic Coronation Chicken is an absolute must make! A simple creamy chicken curry with a hint of sweetness that the whole family will absolutely love.
Heat ghee or rapeseed oil in a pan and sear the chicken pieces, in batches, over high heat until they get a bit of colour and are slightly charred in places. I like to use tongs for this and shake off the marinade before adding to the pan (some marinade will still cling to the chicken).
1 tbsp ghee
Set the chicken aside and clean your pan with a kitchen towel. Reduce the heat to medium-low and add a bit more ghee / oil to the pan. Sauté the shallots until softened, about five minutes.
4 shallots
Stir in the tomato paste and butternut squash, add the chicken stock and bring to a rolling boil. Reduce heat to a simmer and stir in the chicken and mango chutney. Simmer for 20 minutes or until the squash is cooked through and tender.
½ tsp tomato paste, 14 oz (400g) butternut squash, peeled and cubed, ½ cup (120ml) chicken stock, 3 tbsp Mango Chutney
Add the cream and heat through. Taste and adjust the seasoning as needed.
⅓ cup (80ml) cream
SERVE THE CORONATION CHICKEN CURRY
Garnish the curry with flaked almonds, chopped coriander and chilli flakes. Serve over rice with flatbreads or naan bread.
If you have an extensive spice collection, add a teaspoon each of ground fenugreek and ground cumin in addition to the curry and turmeric.
A microplane is the best way to finely mince the garlic and ginger.
I have left out the sultanas as none of us like them – feel free to add some if you like.
Replace the butternut squash with chickpeas or cauliflower (or both) if you prefer. You can use ready peeled and chopped frozen butternut squash for ease.