Get the Recipe: Coronation Chicken Rice Bowl
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.
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
Tips!
If you don't have any Indian curry paste, you can substitute 1-2 teaspoons of mild curry powder.
Look for jarred mango chutney with the Indian foods at the grocery store.
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!
You can prepare the rice and chicken ahead and reheat them to serve. Add the cucumber and mango to the rice just before serving.
Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos there that you might find helpful.
Serving: 1serving, Calories: 619kcal, Carbohydrates: 49g, Protein: 42g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 190mg, Sodium: 257mg, Potassium: 732mg, Fiber: 2g, Sugar: 17g, Vitamin A: 3403IU, Vitamin C: 28mg, Calcium: 126mg, Iron: 2mg
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