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.
Based on 4 servings, adjust as needed.
Coat the chicken in 1 tbsp of curry powder (if cooking for 4). 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.
Add the chicken, the remaining curry powder, mango chutney, turmeric, ginger, cinnamon, garlic, coconut milk, lime zest, and a pinch of salt to the slow cooker. Cook on high for 3 hours or low for 5 hours. Add the sultanas for the last hour of cooking.
Garnish with fresh coriander and spring onions, and serve with rice.