with Parsley Potatoes and Garlicky Cabbage
This sweet and tangy curry chicken is a classic British dish inspired by Queen Elizabeth's coronation in 1953. Sweet apricot jam and punchy curry powder make a delicious sauce, and it's perfectly paired with a side of mash and cabbage!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Savoy Cabbage, sliced
(Contains Mustard, Sulphites)
Not included in your delivery
Prep: Bring a medium pot of salted water to a boil. Wash and dry all produce. Peel (if desired) and cut the potatoes into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the parsley. Zest, then halve the lemon. Cut the chicken into 1/2-inch pieces.
Boil the potatoes: Add the potatoes to the boiling water. Cook until they are fork-tender, 12-15 min.
Cook the cabbage: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the garlic and cabbage. Cook until the cabbage wilts, 3-4 min. (TIP: Add a splash of water to help it wilt!) Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Cook the chicken: Add another drizzle of oil to the pan, then the onion. Cook until softened, 3-4 min. Add the chicken. Cook, stirring occasionally, until chicken is golden on all sides, 4-5 min. Stir in the curry powder, apricot jam and raisins.
Add 1/3 cup water (double for 4 people) to the pan. Bring to a boil, then add the sour cream. Cook until sauce reduces slightly, 2-4 min. Remove from the heat and stir in half the parsley, lemon zest and a squeeze of lemon juice to taste.
Mash the potatoes: Meanwhile, drain the potatoes and return them to the pot. Using a potato masher or fork, mash in the butter and remaining parsley. Season with salt and pepper.
Finish and serve: Serve the coronation chicken with a side of garlicky cabbage and mashed potatoes. Enjoy!