Coronation Chicken Rice Bowl

This coronation chicken rice bowl is a vibrant and satisfying dish that I love for its mix of bold flavors and fresh ingredients. Juicy marinated chicken is paired with a creamy coronation sauce and served over a refreshing mango rice salad, making it both hearty and light at the same time.

Why You’ll Love This Recipe

I like this recipe because it brings together sweet, savory, and tangy flavors in one bowl. The curry-spiced chicken is tender, the sauce is creamy with a hint of sweetness from mango chutney, and the rice salad adds freshness with mango, cucumber, and lime. I also enjoy that it’s versatile I can prep parts of it ahead and assemble when I’m ready to eat, making it perfect for both busy weeknights and meal prep.

Ingredients

Chicken marinade:
1 Tablespoon Indian curry paste, such as Korma, Madras or Tikka Masala
2 Tablespoons plain Greek-style yogurt
5-6 skinless boneless chicken thighs, or 2 large boneless chicken breasts halved lengthwise

For the coronation sauce:
2 Tablespoons Indian curry paste, such as Korma, Madras or Tikka Masala
6 Tablespoons plain Greek-style yogurt
2 Tablespoons mayonnaise
1 Tablespoon mango chutney

For the mango rice salad:
2 cups cooked basmati rice
1-2 mangoes, cut into slices or cubes
1/2 Persian cucumber, halved and thinly sliced
1/2 cup fresh cilantro, chopped, plus more for topping
2-3 Tablespoons extra virgin olive oil
Juice of 1/2 lime

For garnish:
flaked almonds, optional
fresh cilantro, chopped

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I mix the curry paste and yogurt for the chicken marinade, then coat the chicken well. I let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. I prepare the coronation sauce by stirring together curry paste, yogurt, mayonnaise, and mango chutney until smooth. I refrigerate it until ready to use.
3. For the rice salad, I combine the cooked rice, mango, cucumber, cilantro, olive oil, and lime juice in a bowl, tossing until well mixed.
4. I heat a grill pan or skillet over medium-high heat and cook the marinated chicken for 5–6 minutes per side, until golden and cooked through (165°F internal temperature). I let it rest for a few minutes before slicing.
5. To assemble, I spoon the mango rice salad into bowls, top with sliced chicken, drizzle with coronation sauce, and garnish with flaked almonds and extra cilantro.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 20 minutes to prepare, 30 minutes to marinate, and 15 minutes to cook, so I can have it ready in about 1 hour including marinating time.

Variations

Sometimes I use shrimp or tofu instead of chicken for a twist. I like adding raisins or dried apricots to the rice salad for extra sweetness. If I want more crunch, I toss in toasted cashews or pumpkin seeds. For a spicier version, I use a hotter curry paste and add a pinch of chili flakes.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. The rice salad keeps well cold, while the chicken can be reheated gently in a skillet or microwave. I keep the coronation sauce separate and spoon it on fresh before serving.

FAQs

Can I use store-bought rotisserie chicken?

Yes, I sometimes skip the marinade and use shredded rotisserie chicken, then drizzle it with coronation sauce.

Do I have to use mango chutney?

I like it for sweetness, but apricot jam or peach preserves also work.

Can I serve this cold?

Yes, it’s delicious as a cold rice salad with chilled chicken and sauce.

What type of curry paste works best?

I prefer mild korma when I want something subtle and Madras when I want more heat.

Can I make this ahead of time?

Yes, I prep the rice salad and sauce ahead, then cook the chicken fresh before serving.

Is this recipe gluten-free?

Yes, as long as the curry paste and chutney are gluten-free.

Can I use brown rice instead of basmati?

Yes, I sometimes use brown rice for extra fiber, though it gives a nuttier flavor.

How do I keep the chicken tender?

I avoid overcooking by checking with a thermometer and letting it rest before slicing.

Can I replace yogurt with something else?

Yes, sour cream works, or coconut yogurt if I want it dairy-free.

What toppings go well with this bowl?

I like adding avocado slices, pickled onions, or extra lime wedges for freshness.

Conclusion

This coronation chicken rice bowl is one of my favorite meals when I want something colorful, flavorful, and satisfying. I love how the spiced chicken, creamy sauce, and refreshing mango rice salad come together in one bowl. It’s a dish that feels both comforting and fresh, and it always leaves me excited to make it again.

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