Summary of "I Turned Coronation Chicken Into a Cheesy Rice Bake"

Presenter / Channel

Rick cooks on his YouTube channel.
The recipe is described as a “Coronation Chicken rice bake”, inspired by the classic Coronation Chicken sandwich associated with the Queen’s Coronation.

Ingredients

Base / Flavor Sauce

Oil (a little bit) or butter (substitution mentioned) — for frying onion
Onion, finely/appropriately chopped (amount not specified)
Mild curry powder — about 2 teaspoons
Tomato puree/paste — heaped tablespoon
Stock — amount not specified (stir in / chuck in)
Mango chutney — about 4 tablespoons
Greek yogurt (or “any yogurt/curd”) — quantity not specified
Mayonnaise (Q.P. mayo mentioned) — quantity not specified
Sultanas / white raisins — amount not specified
Lemon juice — about 1 tablespoon
Salt & pepper — “be careful with salt,” plus pepper to taste

Protein & Bake Layer

Cooked chicken — rotisserie chicken / leftover cooked chicken (may come from freezer if already cooked); quantity not specified
Cooked rice (“old rice”); quantity not specified
Butter — about 1 tablespoon (for mixing into rice)
Cheese — amount not specified (sprinkled over top for baking)

Toppings

Flaked almonds — amount not specified
Coriander / cilantro (optional garnish); alternatively parsley

Equipment Mentioned

Garlic grating plate (to grate garlic quickly)
Oven
Suitable baking dish
Pan for sautéing (bigger pan suggested humorously)

Method (Step-by-Step)

Preheat oven: Set to 180°C.
Grate garlic: Use the garlic grating plate (quick/grating convenience).
Fry onion (not raw):
- Heat a little oil (or butter).
- Add chopped onion and sauté until cooked and flavorful.
Build the curry base (low flame / watch garlic):
- Turn the flame down a little.
- Add mild curry powder (~2 tsp) and stir.
- Add heaped tablespoon tomato puree/paste.
- Cook together for about 1 minute.
Add stock to form the base:
- Stir in stock until combined.
- Cook briefly, then turn the flame off.
Combine Coronation-style flavor components:
- Stir the base into a bowl/pan with:
  - Mango chutney (~4 tbsp)
  - Greek yogurt / any yogurt
  - Mayonnaise (QP mayo mentioned)
  - Sultanas/white raisins
  - Lemon juice (~1 tbsp)
  - Salt & pepper (salt carefully)
Add chicken:
- Add cooked chicken (rotisserie/leftover freezer chicken).
- Stir until fully incorporated and coated.
Prepare rice layer:
- Stir about 1 tbsp butter into cooked rice.
- Season with salt and pepper (chef notes the rice needs seasoning because it’s bland).
Assemble in baking dish:
- Add a little butter to the baking dish (chef prefers not to fully butter it, but wants a buttery, crispy bottom).
- Add the rice, spread evenly.
- Pour/spread the chicken sauce mixture over the rice.
- Do not squash it down—chef wants the juices to soak into the rice.
Top & bake:
- Add cheese on top.
- Sprinkle flaked almonds.
- Bake at 180°C for ~25–30 minutes, watching for bubbling.
Finish / garnish:
- Garnish with coriander/cilantro (or parsley).

Key Tips & Notes

Cook the onion first—don’t add it raw.
Prevent burnt garlic: keep the flame low when cooking/adding garlic (“watch you don’t burn it”).
The sauce is a Coronation Chicken-style blend: yogurt + mayo + stock for a creamy texture.
No spicy: the chef emphasizes it’s not over spicy.
The chef aims for a crisping bottom, though it may not always happen.

Serving / Presentation

Serve as a bake (family meal) with a cheesy, bubbling top.
Rick repeatedly describes it as “outstanding” and highlights the flavor balance:
- Sweetness from mango chutney
- Sourness from lemon/yogurt components
- Creamy richness from yogurt + mayo + stock

Sources Referenced

The video references the Coronation Chicken sandwich, originally created for the Queen’s Coronation.
No external written sources are cited; the recipe is presented by Rick on his channel (recipe details said to be in the description, not provided in the subtitles).