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Jax Hamilton's Coronation Chicken

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Coronation Chicken


Prep Time:

15 min

Cook Time:

25 min




200g    Greek yoghurt, thick

1           tbspcurry powder (hot if you like)

dash    Worcestershire sauce

1          garlic clove, crushed

500g    chicken thighs, skin & boneless

2          tbspolive oil

6          apricots, dried and roughly chopped

10g      almond, slivers

2          tbspfresh coriander leaves, finely chopped



In a bowl mix together the yoghurt, curry powder, Worcestershire sauce and garlic in a bowl, season well.  Divide into two and place half in the fridge.


Slice your chicken into bite-sized chunks and place in the bowl with the remaining yoghurt mixture. Mix well, cover and pop in the fridge to marinate for at least 30 minutes.


Remove the chicken from the fridge, pour the oil in a non stick, frying pan and cook the chicken in batches until crisp and golden. 


Remove from the pan and place in a serving dish.  Once all the chicken is cooked, toss through the apricots and almonds.


SERVE : Sprinkle with coriander, fluffy white rice and the remaining yoghurt dressing on the side