This weeks challenge starts off with a favourite of our family, Good old Coronation chicken. It can be eaten hot or cold and this time I’ve paired it with a spicy rice. This recipe makes plenty so you should be able to save back a little of the Chicken for a sandwich in the week and some of the rice would be good too.

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Day 1

Breakfast
Toast and jam

Lunch
Spicy parsnip and ginger soup (recipe below)

Dinner
Curry rice & Coronation chicken

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RECIPE

Coronation chicken & Curry rice

Ingredients for the Coronation chicken
1 chicken breast boiled and diced
2 tablespoons of mayonnaise
2 teaspoons mango chutney
1/4 teaspoon curry powder
1/2 teaspoon Garam Masala
1/4 teaspoon turmeric
Salt to taste
1 tablespoon flaked almonds (optional)
1 tablespoon sultanas (optional)
Handful of chopped coriander

Ingredients for the Curry rice
1 medium onion finely chopped
1-2 cloves of garlic crushed
1 cup of rice/2 cups of water
1 teaspoon Garam Masala
1 teaspoon turmeric
1 teaspoon curry powder
1 tablespoon flaked almonds (optional)
1 tablespoon sultanas (optional)
Handful of chopped coriander
2 tablespoons of olive oil
Salt to taste

Method for the Coronation chicken

For the coronation chicken, firstly poach the chicken by putting the chicken breasts in a pan of cold water then bring it to a boil, You can cook the chicken carcase at the same time to extract the bits of meat for the stir fry rice later in the week, cover the saucepan and reduce the heat to low. Lightly simmer until the chicken breasts are just cooked through, about 15-20 minutes. Remove the chicken from the saucepan and let it cool before picking off the chicken keeping in the fridge until needed.

Mix the cooked cooled and diced chicken breast with the mayonnaise and mango chutney together with the curry spices. Season well and stir in some chopped coriander, flaked almonds and sultanas. Save back a little of the Coronation chicken for a sandwich later in the week

Method for the Curry rice

Firstly you need to boil the rice. The best way to cook rice that I’ve found is to measure a cup of rice in to a saucepan and rinse it a few times in clean water to wash off the starch. Afterwards drain the water and measure out 2 cups of water and add to the rice with a pinch of salt.

Boil the rice then let it simmer for about 10 minutes until the water will have soaked into the rice and disappeared. When you look into the pan the rice will be have little dimples in the surface and should be cooked perfectly. Take out a bit to test it. When ready pour in to a sieve to completely drain any leftover water.

While the rice is cooking gently fry the onions in a tablespoon of oil adding the garlic after 5 minutes. Take out the softened onion mixture and with another tablespoon of oil fry the curry spices for a few minutes.

Add the onions back in to the frying pan and add the drained rice. Give it all a quick stir and warm up

Season to taste then add the chopped coriander, some flaked almonds and sultanas if you want to. There should be enough rice leftover for a lunchtime meal later in the week.

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I also made 2 soups at the beginning of the weekend to reheat at work during the week.

Swede and carrot soup
2-3 serving

Ingredients
2 medium carrot diced
1 small onion diced
1 small swede diced
Pinch of salt and pepper
1 vegetable stock cube and 500ml of water
1 garlic clove finely chopped
1 tablespoon of olive oil
1 chilli sliced (optional)

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Spicy parsnip and ginger soup
2-3 serving

Ingredients
1 small onion diced
3-4 parsnips diced
1cm piece fresh ginger, peeled and chopped
1 teaspoon Garam Masala
Pinch of salt and pepper
250ml milk
1 vegetable stock cube and 500ml of water
1 garlic clove finely chopped
1 tablespoon of olive oil
1/2 teaspoon of chilli flakes

Method for both soups

Both soups are made the same way. Firstly start by gently sautéing the vegetables in some oil, along with any dried herbs and spices.

When they are soft and just starting to turn golden, pour in the liquid, and bring to the boil then turn it down to simmer for about 15-20 minutes.

When everything is cooked, whizz it up with a hand blender and season to taste. These can now go in to handy take away pots or secured freezer bags