A twist on the classic coronation chicken, this easy and delicious chicken and rice bowl combines baked chicken with a mayonnaise and mango chutney sauce and a mango rice salad.
This coronation chicken rice bowl borrows from the unique flavours of coronation chicken, which include mayonnaise, curry and mango chutney. Here it’s served with a mango and cilantro rice.
Coronation chicken is a dish made famous around the coronation of Queen Elizabeth in the 1950s. It was a cold chicken salad with a unique combination of mayonnaise, curry powder and often mango chutney.
Ingredients and substitutions
A few notes about the key ingredients …
Chicken – I’ve used boneless, skinless chicken thighs here, but boneless chicken breasts would work just as nicely.
Curry paste – You can use any Indian curry paste, such as Korma, Madras or Tikka Masala. I’ve used Madras here. I find it a great all-purpose curry paste, if you only want to have one in your fridge. If you don’t have any Indian curry paste, you can substitute mild curry powder.
Mango chutney – Look for jarred mango chutney in with the Indian foods at the grocery store.
Mangoes – Any fresh, ripe mango will work just fine here. In a pinch, you could probably use thawed frozen mango chunks, too.
How to make this coronation chicken rice bowl
This is a visual summary of the steps to make this recipe. Always refer to the complete recipe instructions in the Recipe Card below when making the recipe.
- Start by mixing together the marinade ingredients in a small bowl.
- Add the marinade to the chicken in a plastic zipper bag.
- Zip up the bag and toss the chicken inside the bag to coat. Pop into the fridge for 30 minutes. Now is a good time to start the rice cooking.
- Place the chicken into the oven on a baking sheet or onto a preheated grill pan.
- While the chicken is cooking, add all the sauce ingredients to a food processor and process until smooth.
- Prepare the cucumber, mango and cilantro.
- When the rice is cooked, place into a bowl with the cucumber, mango and cilantro. Drizzle with olive oil and fresh lime juice.
- Spoon some of the rice into the serving bowls.
- When the chicken is cooked, remove it to a cutting board and slice. Place on top of the rice and drizzle with the prepared sauce.
Recipe tips!
- You can cook the chicken on a foil-lined baking sheet or, if you have a grill pan, pop it into the oven while it is preheating and place the chicken on top of the hot pan to cook.
- While I’ve cooked the chicken in the oven, if it’s too hot to turn on the oven, you can cook the chicken on the BBQ!
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Get the Recipe: Coronation Chicken Rice Bowl
Ingredients
Chicken marinade:
- 1 Tablespoon Indian curry paste, such as Korma, Madras or Tikka Masala
- 2 Tablespoons plain Greek-style yogurt
- 5-6 skinless boneless chicken thighs, or 2 large boneless chicken breasts halved lengthwise
For the coronation sauce:
- 2 Tablespoons Indian curry paste, such as Korma, Madras or Tikka Masala
- 6 Tablespoons plain Greek-style yogurt
- 2 Tablespoons mayonnaise
- 1 Tablespoon mango chutney
For the mango rice salad:
- 2 cups cooked basmati rice
- 1-2 mangoes, cut into slices or cubes
- 1/2 Persian cucumber, halved and thinly sliced
- 1/2 cup fresh cilantro, chopped, plus more for topping
- 2-3 Tablespoons extra virgin olive oil
- Juice of 1/2 lime
For garnish:
- flaked almonds, optional
- fresh cilantro, chopped
Instructions
- Start rice cooking for the rice salad.
- Make the marinade by combining the curry paste and yogurt together in a small bowl. Add the chicken to a plastic zipper bag, add the marinade, zip up and then toss the chicken in the marinade to coat evenly. Allow to marinade for 30 minutes in the refrigerator.
- Preheat oven to 450F. If you have a grill pan you want to use, put it in the oven to preheat with the oven. Otherwise, line a baking sheet with aluminum foil and set aside.
- When the chicken has marinated, spray the grill pan (if using) with cooking spray and remove the chicken to the hot grill pan or place it onto the prepared baking sheet. Bake the chicken until cooked through, about 20 minutes for chicken thighs or until the chicken reaches an internal temperature of 165°F.
- While the chicken is cooking, make the coronation sauce by combining the curry paste, yogurt, mayonnaise and mango chutney in a food processor or blender. Process until thick and smooth. Use a little warm water to loosen the sauce, if necessary.
- Prepare the cucumber, mango and cilantro. When the rice is cooked, combine them with the cooked rice. Season with salt and pepper, then drizzle with olive oil and lime juice. Toss gently to combine.
- When the chicken is cooked, remove it to a cutting board. Let rest for a few minutes, then slice into strips.
- To serve, divide the mango rice salad between serving bowls or plates. Top with slices chicken. Drizzle with the coronation sauce and garnish with flaked almonds and additional chopped cilantro.
- Store leftovers in the refrigerator for up to 2 days.
Notes
Adapted from a Delicious magazine recipe
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Delicious and very easy to make. Great way to use up ripe mangoes.
So glad you enjoyed it, Sarah. Thanks so much!
Loved this recipe. Very tasty
I have a sweet tooth so I would add another tbsp of chutney to the sauce
So glad you enjoyed it, Judith :) Thanks so much!