Coronation chicken pilaf served in a dish

Coronation chicken pilaf

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(2 ratings)

Prep: 5 mins Cook: 20 mins


Serves 2

Cook this speedy flavour-packed pilaf in just 25 minutes. A twist on chicken curry, it's served with pomegranate seeds, toasted flaked almonds and mint leaves

Nutrition and extra info

Nutrition: Per serving

  • kcal538
  • fat23g
  • saturates5g
  • carbs49g
  • sugars9g
  • fibre3g
  • protein32g
  • salt1.3g
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  • 1 tbsp vegetable oil or ghee
  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 skinless and boneless chicken thighs, cut into quarters
  • 2 tbsp korma paste
  • 250g pouch basamati rice
  • 50g Greek yogurt
  • ½ small pack mint, leaves finely chopped, plus extra to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ tbsp mango chutney
  • pomegranate seeds and toasted flaked almonds, to serve


  1. Heat the oil or ghee in a frying pan over a medium heat, add the onions and cook until starting to soften, around 5 mins. Add the chicken thighs and fry until golden and nearly cooked through, around 8-10 mins.

  2. Tip in the korma paste and stir to coat, then tip in the rice pouch, along with a splash of water. Stir again to coat everything in korma paste. Turn up the heat and add the yogurt, mint, mango chutney and some seasoning, then allow to sit for 2-3 mins – you want the base to catch a bit so it gets crispy. Take off the heat and top with pomegranate seeds, flaked almonds and a few mint leaves to serve.

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