Last updated at 20:05, Thursday, 07 June 2012

Inspired by the Queen’s Diamond Jubilee we bring you a reworking of the classic dish Coronation chicken.

Originally served at the Queen’s coronation banquet, this party favourite deserves a bit of a makeover.

Here we make our own curry paste for the dish.

It does mean going the extra mile, but if you are pressed for time you could use your favourite shop bought version.

Serves four or eight to 10 as part of a buffet.

1 x 1.5kg (raw weight) cooked chicken (we like to roast ours or buy in a roasted chicken, alternatively you could poach the chicken if you prefer)

For the curry paste

1 onion, roughly chopped

2 large cloves garlic, roughly chopped

Thumb-sized piece root ginger, peeled and roughly chopped

2 tblsp olive oil

2 tblsp medium curry powder

½ tsp ground coriander

½ tsp ground cumin

Salt and pepper

3 tblsp mango chutney

120g mayonnaise

50g crème fraiche

Juice of one lime

50g raisins or sultanas, soaked in hot water to soften then drained

50g chopped dried apricots, soaked in hot water to soften then drained

Handful of toasted flaked almonds

A good handful of fresh coriander, chopped

Salad leaves to serve

Start with the curry paste. Put the onion, garlic and ginger in a food processor and whiz to form a paste.

Heat the olive oil in a saucepan, add the paste and cook on a moderate heat for a few minutes.

Add the curry powder, dried coriander and cumin and some salt and pepper. Continue to cook for a few more minutes.

If the mixture becomes too dry and begins to stick to the bottom of the pan then add a little water.

Leave the paste to cool.

Mix together the mango chutney, mayonnaise, crème fraiche and lime juice in a large bowl.

Add the cooled curry paste to the bowl and mix well.

Shred the chicken meat from the bones, discarding the skin if you prefer.

Add the chicken meat to the dressing and mix well.

Arrange some salad leaves on a serving platter.

Top with the dressed chicken then sprinkle over the raisins (or sultanas), dried apricots, flaked almonds and coriander.

First published at 19:19, Thursday, 07 June 2012
Published by http://www.timesandstar.co.uk