Coronation Chicken Rice Bowl
A vibrant and modern twist on the classic Coronation chicken, featuring succulent poached breast, sweet mango, and a spiced creamy curry dressing served over fluffy basmati rice.
20 min
Cook time
2
Servings
Easy
Difficulty
~760
Calories
Nutrition (per serving)
760
Calories · kcal
44
Protein · g
70
Carbs · g
34
Fat · g
Ingredients
- chicken breast — 300g
- basmati rice (dry) — 150g
- Greek yoghurt (5% fat) — 100g
- mango, peeled and diced — 150g
- mild curry powder — 1 tbsp
- flaked almonds — 20g
- fresh coriander — 10g
- lime juice — 15ml
Method
- 1
Cook the basmati rice in boiling water according to packet instructions, then drain and keep warm.
- 2
Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred it into bite-sized pieces.
- 3
In a mixing bowl, combine the Greek yoghurt, curry powder, and lime juice to create the dressing.
- 4
Add the shredded chicken to the dressing and toss until thoroughly coated.
- 5
Divide the cooked rice between two bowls, top with the curried chicken, diced mango, and toasted flaked almonds.
- 6
Garnish with freshly chopped coriander before serving.
Allergens to check
Dairy, Nuts
Why this works
The combination works because the earthy, warm spices of the curry powder are balanced perfectly by the cooling Greek yoghurt and the natural sweetness of the fresh mango, while the almonds provide a necessary textural crunch.
Equipment
medium saucepan, frying pan, mixing bowl, knife
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