Coronation chicken

With the Jubilee weekend  getting closer I thought it was time I shared my Coronation chicken recipe. The recipe was invented by Constance Spry and Rosemary Hume for the Queen's coronation in 1953. I've made a few adjustments to the original recipe to bring it a bit more up to date.

Ingredients (serves 6)

500g free range chicken breast

1 onion finely chopped

1/2 tbsp cider vinegar

2 tbsp mango chutney

Zest and juice of 1/2 lemon

100ml mayonnaise

100ml crème fraiche or Greek yoghurt

60g toasted flaked almonds

2 tbsp chopped parsley

2 tbsp chopped coriander

1 tbsp mild curry powder

1 tbsp tomato puree

1 chicken stock cube

Salt and pepper for seasoning

Method

Bring a pan of water to the boil with the chicken stock cube, add the chicken breasts. Reduce to simmer and cook for around 8 minutes. When cooked remove from the water and set aside to cool. In a bowl mix together the rest of the ingredients, slice the chicken when cool and add to the mixture and season. If possible leave the mixture over night as the flavours will improve. Serve with a garnish of watercress.

Alternatively serve it rolls garnished with pomegranate seeds. Have a great Jubilee weekend!