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Slow Cooker Coronation Chicken Curry
Serve this creamy chicken curry with basmati rice and rotis for an easy, warming dinner the whole family will love.
SERVES
4
CALORIES
402
COOKING TIME
3-5 hours
DIFFICULTY
simple
When I think of coronation chicken, I think of it as a cold salad or delicious sandwich filling on a warm summer’s day. However, served with rice and rotis for dipping and a gorgeous warm curry sauce, this takes comfort food a little bit further. Deliciously creamy and packed with flavour, say hello to your new favourite.
What is Coronation Chicken Curry?
Coronation chicken curry is a modern twist on the classic British dish first created for Queen Elizabeth II’s coronation. This version combines the sweet and mildly spiced flavours of coronation chicken with the comforting, rich depth of a slow-cooked curry.
Can you make coronation chicken in the slow cooker?
Yes. The slow cooker is perfect for this recipe – it gently cooks the chicken until tender, allowing the flavours from the curry spices, mango chutney, and yoghurt or crème fraîche to develop beautifully over time.
How long does coronation chicken curry take in the slow cooker?
Cook on Low for 6–7 hours or High for 3–4 hours. The long, gentle cook ensures the chicken stays tender while the sauce develops a rich, deep flavour.
What’s the best cut of chicken for this recipe?
Boneless, skinless chicken thighs work best in the slow cooker as they stay moist and tender. You can use chicken breast, but it’s more likely to dry out unless watched closely.
Can I make it dairy-free?
Absolutely. Swap the yoghurt or crème fraîche for a dairy-free alternative like coconut yoghurt or a plant-based cream. It still creates a creamy curry base with the signature coronation flavour.
Is this recipe suitable for batch cooking or freezing?
Yes, this slow cooker coronation chicken curry freezes really well. Allow to cool fully, portion into airtight containers, and freeze for up to 3 months. Defrost overnight and reheat until piping hot.
What should I serve with coronation chicken curry?
This dish is perfect served with fluffy basmati rice, warm naan bread, and a refreshing cucumber raita or crisp green salad. For a more casual twist, try it tucked into wraps or spooned over a jacket potato.
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Method
Step 1
Coat the chicken in the curry powder. Heat a frying pan over a medium heat on the hob and spray with low-calorie oil spray. Add the chicken and fry for 1 minute.
Step 2
Add the chicken and all the curry sauce ingredients, except the sultanas, to the slow cooker. Cook on high for 3 hours or low for 5 hours. Add the sultanas for the last hour of cooking.
Step 3
Garnish with fresh coriander and spring onions, and serve with rice.
Step 4
TIP If you’re in a rush, you can skip the first step of the method and just add the chicken and curry powder straight into the slow cooker in step 2. It’ll taste just as delicious.
Ingredients
3 chicken breasts, cut into chunks
1 tbsp curry powder
low-calorie spray
For the curry sauce:
2 tbsp mango chutney
400ml tin of reduced fat coconut milk
1 heaped tbsp ground turmeric
1 tsp curry powder
1 tsp ground cinnamon
3 garlic cloves, grated or chopped
2.5cm piece fresh ginger, chopped or grated (I used frozen)
small handful fresh coriander, finely chopped, plus extra to garnish
grated zest of ½ lime
1 tbsp sultanas
salt and pepper to taste
chopped spring onions, to garnish
125g cooked basmati rice, per person, to serve
