Coronation Chicken
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Haut de cuisse de poulet
56 g
Oignon, haché
7 g
Persil
170 g
Chou de Savoie, tranché
285 g
Pomme de terre Yukon
1 pièce(s)
Citron
1 cc
Poudre de cari doux
(Contient: Moutarde, Sulfites)
1 cs
Confiture d'abricots
28 g
Raisin sultana
3 cs
Crème sure
(Contient: Lait)
2 gousse(s)
Ail
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
pièce(s)
Huile*
Ustensiles
Instructions
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!
