Coronation chicken

Invented by Rosemary Hume (founder of the Cordon Bleu Cookery School) for the Coronation banquet of Elizabeth II, this dish is fit for any royal celebration.

SERVES 12 PREP 20min COOK 20min

• 6 skinless chicken breasts

• 2tsp mild curry powder

• 150g (5oz) mayonnaise

• 125g (4oz) crème fraîche

• 3tbsp mango chutney, we used Geeta’s

• 1tsp Worcestershire sauce

• 2 celery sticks, finely chopped

• 75g (3oz) dried ready-to-eat apricots, chopped

• 50g (2oz) sultanas

• 50g (2oz) flaked almonds

• Large handful fresh coriander, chopped

1 Put chicken breasts into a pan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 15min or until chicken is cooked through (slice a breast in half to check). Drain and leave until cool. 2 Meanwhile, heat a frying pan and toast curry powder, stirring, until it smells fragrant (about 30sec). Empty into a bowl and stir through next seven ingredients; season.

3 Cut or rip cooled chicken into bite-size pieces and add to mayonnaise mixture, along with most of the flaked almonds and chopped coriander. Stir well.

4 To serve, garnish with remaining almonds and coriander. GET AHEAD Prepare to end of step 3 up to a day ahead (but don’t add the coriander or garnish). Cover with clingfilm and chill. To serve, stir through chopped coriander and complete recipe.

PER SERVING: CALS 292; FAT 19G; SAT FAT 5G; CARBS 10G