Coronation chicken pilaf

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

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 538
  • fat 23g
  • saturates 5g
  • carbs 49g
  • sugars 9g
  • fibre 3g
  • protein 32g
  • salt 1.3g


  • 1 tbsp vegetable oilor ghee
  • 1 onion, finely sliced
  • 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
  • ½ tbsp mango chutney
  • pomegranate seedsand 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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