Coronation Chicken

Devised for the coronation of Queen Elizabeth II in 1953 by Constance Spry and Rosemary Hume, a classic chicken salad showcasing the best of British.

6 Chicken skinless breasts

150ml chicken stock (made with 1Tbs Marigold powder)

2 tsp honey

2 Tbs mild curry powder

4 Tbs mango chutney

4 Tbs good quality mayonnaise

6 Tbs creme fraiche (or mix half with greek yoghurt)

2 Tbs toasted flaked almonds

about 300g seedless green grapes, cut in halves

Gently poach the chicken breasts in the stock on a low simmer for 10-15 minutes until cooked. Take the chicken out of the stock (keep for soup!) and cool.

Melt the honey in a little pan, stir in the curry powder and chutney. Cook on a low heat for 3 minutes, take off the heat and cool.

Mix the mayonnaise and creme fraiche together, add the cooled curry mixture.

Cut the cooked chicken into strips, fold into the curry mixture with most of the grapes.

Place on a serving dish, sprinkle with the nuts and remaining grapes.

Delicious with a green salad and bread, or make sandwiches.