Quick Coronation Chicken (Curry Paste)

Just another spoonful please!

That was the sentence of the day when we made this creamy coronation chicken. It was gone in minutes. But thankfully we could easily make more as it was also ready in minutes!

We made this using our Mild Indian Curry Paste. If you want a bit more heat, you can use our Medium or Hot Indian paste or Chilli Free for no heat at all but all the flavour! Which is great for the kids too.

Serve with a green salad, in a sandwich, or on a jacket potato.

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Gluten free

Shemin's Chilli Free Curry Paste

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.

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Chilli Free

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£4.75

Gluten free Dairy free

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Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

4 chicken breasts (approx 450g)
1-2 bay leaves and some peppercorns (optional)
1 tbsp of Shemin’s Indian Curry Paste
200g crème fraîche, 100g Greek yoghurt, 3 tbsp mayonnaise
1 tbsp Shemin’s Mango Chutney
1 tbsp lemon juice
2 tbsp sultanas (optional)
salt and pepper to season

How to make Quick Coronation Chicken (Curry Paste)

Place the chicken breasts in a pan with a couple of bay leaves and some peppercorns if you have them. You can cook the chicken in plain water or lightly seasoned with salt and pepper.
Pour water over the top of the chicken breasts so that they are covered with about 1 or 2 inches to spare.
Bring to a boil and reduce to a simmer for 15 to 20 minutes or until they are cooked through. Skim off any foam that gathers on top. Turn the heat off and leave the chicken to cool in the water.
Put Shemin’s Indian Curry Paste in bowl and mix with a splash of water, about a tablespoon. Cook in the microwave on high for 15 seconds and then mix again.
Mix the crème fraîche, Greek yoghurt and mayonnaise with Shemin’s Indian Curry Paste until it is well combined
Stir in Shemin’s Mango Chutney, lemon juice, and salt and pepper to season.
Once the chicken has cooled down, drain it from the liquid and shred or dice it into strips.
Add the shredded chicken into the curry sauce until it is well combined.
If you are adding sultanas, stir these in now.
Serve with a green salad, in a sandwich, or on a jacket potato.

Tips

Tips:

Make this recipe even quicker by using pre-cooked chicken.
Shred the chicken into strips using two forks.
You can make the yoghurt mix your own by adding more or less of each component. Some people like a more mayonnaise based sauce. Simply add a bit more to your mix.
We also made this with coconut yoghurt and it turned out fantastic! So for those who can’t eat dairy there is no reason to miss out.

Loved by curry enthusiast globally

Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Quick Coronation Chicken (Curry Paste)

Serves