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Coronation Chicken Rice Bowl

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A vibrant rice bowl featuring curry-marinated chicken, creamy coronation sauce, and a refreshing mango rice salad with cucumber, lime, and cilantro. A colorful and flavorful meal that’s both hearty and fresh.

Ingredients

  • Chicken Marinade: 1 tbsp Indian curry paste (Korma, Madras, or Tikka Masala), 2 tbsp plain Greek yogurt, 5–6 boneless skinless chicken thighs or 2 large chicken breasts halved lengthwise
  • Coronation Sauce: 2 tbsp Indian curry paste, 6 tbsp plain Greek yogurt, 2 tbsp mayonnaise, 1 tbsp mango chutney
  • Mango Rice Salad: 2 cups cooked basmati rice, 1–2 mangoes (sliced or cubed), 1/2 Persian cucumber (thinly sliced), 1/2 cup fresh cilantro (chopped), 2–3 tbsp extra virgin olive oil, juice of 1/2 lime
  • For Garnish: Flaked almonds (optional), fresh cilantro (chopped)

Instructions

  1. Mix curry paste and yogurt for chicken marinade. Coat chicken well and marinate at least 30 minutes or overnight.
  2. Prepare coronation sauce by combining curry paste, yogurt, mayonnaise, and mango chutney until smooth. Refrigerate until ready to use.
  3. For rice salad, combine cooked rice, mango, cucumber, cilantro, olive oil, and lime juice in a bowl. Toss well.
  4. Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and 165°F internal temperature. Rest a few minutes before slicing.
  5. Assemble bowls with mango rice salad, sliced chicken, drizzle with coronation sauce, and garnish with flaked almonds and cilantro.

Notes

  • Swap chicken with shrimp or tofu for variety.
  • Add raisins or dried apricots to rice salad for extra sweetness.
  • Use toasted cashews or pumpkin seeds for crunch.
  • Adjust spice level with hotter curry paste or chili flakes.
  • Store sauce separately to keep flavors fresh when reheating.

Nutrition

Find it online: https://justsosavory.com/coronation-chicken-rice-bowl/