Coronation Chicken Recipe

Method

1. Poach the free range chicken breasts by bringing a pan of water to the boil along with the peppercorns, salt and cinnamon stick and a few slices of ginger. Gently simmer for for an hour.
2. Remove from the pan and leave to cool while you work on the sauce. Mix the mango chutney, the curry powder, remaining chopped ginger and Worcestershire Sauce until combined. Then stir in the yoghurt and mayonnaise. Check seasoning and add pepper salt if required.
3. Once the sauce is made and the chicken has cooled, slice in to bite site pieces and gently fold in to the sauce, along with the chopped coriander. Place on serving dish and pop in fridge to chill.  Remove from fridge 15 minutes before eating and sprinkle with flaked almonds if you are using them.