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Creamy Coronation Chicken with Turmeric

Preparation Time
10 - 15 minutes (plus 30 minutes to stand, optional)

Cooking Time
None

Serves
2 - 4

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • 500g cooked chicken
  • 50g Lucy Bee Creamed Coconut
  • 30ml hot water
  • 1 tsp. Lucy Bee Turmeric Blend
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • ¼ tsp. Lucy Bee Turmeric Powder
  • 150ml yoghurt (I used Greek yoghurt)
  • 50g mango chutney
  • Juice of ½ lemon
  • 30g golden berries or raisins
  • A large handful of chopped coriander
  • To serve: chopped coriander, toasted almond flakes and chilli flakes

Method

  1. Cut the chicken into bite-sized pieces.
  2. Add the Lucy Bee Creamed Coconut and hot water to a bowl and mix together until smooth.
  3. Add Lucy Bee Turmeric Blend, ground cumin, ground coriander, Lucy Bee Turmeric Powder, yoghurt, mango chutney, lemon juice and golden berries or raisins and mix together.
  4. Stir the chicken and coriander into the sauce mix, making sure it’s fully coated. I like to leave this to stand for about 30 minutes or longer to allow the flavours to absorb.
  5. Place into a serving dish and sprinkle with extra coriander, toasted almonds and chilli flakes.
  6. Serve with a salad.

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