Coronation chicken has become a British staple, often found as a sandwich filler or inside a jacket potato, if we switch out the mayonnaise we can reduce the fat content and make it a healthy choice.

Make this up in a batch and keep in the fridge for up to 3 days. It is delicious mixed into a salad, inside a baked sweet potato, served in a pitta or with rice.

Serves 4


  • 4  medium chicken breasts
  • 400g Greek yoghurt (Fage 0% fat)
  • 4 Tablespoons raisins
  • 4 Tablespoons Curry powder
  • 8 Tablespoons Tandoori marinade or curry paste (eg.Pataks)
  • 2 Teaspoons Garlic powder
  • 4 Teaspoons Turmeric
  • 4 Tablespoons chopped fresh coriander
  • 400g cauliflower florets
  • Grind of black pepper and salt (sea)


  1. Marinade the  chicken breasts with the tandoori marinade and refrigerate for at least an hour.
  2. Then take the breasts and roast in the oven on a roasting tray at 160 degrees for 30 minutes.
  3. Let the chicken cool and then pull apart into chunks with a fork and add to a bowl.
  4. Add the yoghurt and spices and mix around until well covered.
  5. Add the raisins and the chopped coriander. grind over salt and black pepper.
  6. Serve with cauli rice for a low carb option – Blitz the cauliflower in a blender and then stir fry for 5 minutes with a small amount of  black pepper and salt.

Macros: per serving

Calories: 411 Carbs: 21.3g Fat: 11.8g Protein: 55g