Herb Fed Coronation Chicken Curry

Main courseServes 3-4

In the lead up to this summer’s Platinum Jubilee, here’s a twist on a classic British recipe that was originally created to celebrate the coronation of Elizabeth II in 1953. Using their award-winning chicken, the team at North Yorkshire based Herb Fed Poultry have created  this curry which features all the classic flavours from the original recipe and reworked them into a deliciously comforting dish, perfect for a weekend supper with friends. For more information and recipe inspiration, and to by their range online visit their website www.herbfedpoultry.co.uk


2 Herb Fed free range chicken breasts cubed

50g Almond flakes

50g Sultanas

50g dried apricots diced – these can have been soaked in water overnight if you wish.

Fresh Coriander

1 tsp garlic paste

2 chicken stock cubes mixed with 100ml water

3 tbsp curry powder (we use medium but if you want more heat use a hot one)

2 tbsp mango chutney

300ml crème fresh


  1. Fry the chicken in a pan until golden and then add in the garlic paste and curry powder and mix thoroughly for 30 seconds.
  2. Add the mango chutney, sultanas, apricots and the stock, and bring to a simmer for 5-8 minutes.
  3. Add in the crème fresh and mix to combine. Season to taste and add in the almonds and chopped coriander to finish.
  4. Enjoy with rice and a naan.
Any leftovers? This recipe is perfect for delicious coronation chicken sandwiches the next day.