Invented for the Coronation banquet of Elizabeth II, this recipe was originally called Poulet Reine Elizabeth, but quickly became knows as Coronation Chicken.
- 6 skinless chicken breasts
- 2 tsp mild curry powder
- 150 g (5oz) mayonnaise
- 125 g (4oz) crème fraîche
- 3 tbsp mango chutney
- 1 tsp Worcestershire sauce
- 2 celery sticks, finely chopped
- 75 g (3oz) dried ready-to-eat apricots, chopped
- 50 g (2oz) sultanas
- 50 g (2oz) flaked almonds
- Large handful fresh coriander, chopped
- Put the chicken breasts into a large pan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 15min or until the chicken is cooked through (slice a breast in half to check). Drain and leave until completely cool.
Meanwhile, heat a small frying pan and toast the curry powder, stirring, until it smells fragrant (about 30sec). Empty into a large bowl and stir through the next seven ingredients, along with plenty of seasoning.