In a just a few week’s time we will be celebrating the Queen’s Diamond Jubilee. What better time to share our recipe for the ultimate celebration food - Coronation Chicken. Here’s our take on the classic with a simple and delicious Coronation sauce paste and toasted flaked coconut. Available in store now and as part of our Diamond Jubilee street party menu.

Coronation sauce paste:

• 3tbs good quality medium curry powder
• 5cm piece fresh ginger
• 1 bunch fresh coriander
• 150g passata
• 1tbs vegetable oil
• 1tsp sugar
• Salt and pepper to taste

Salad components:

• Medium free range chicken
• 200g Camargue red rice
• 4 heads little gem lettuce
• 1 red pepper
• 1 yellow pepper
• 100g shallots
• 150g dark raisins
• 175ml apple juice
• 50g toasted flaked coconut
• 150g Greek yogurt
• 150g Mayonnaise
• 1 x quantity Coronation sauce paste
• Juice of half a lemon
• Salt and pepper to taste

Serve 4-6

Method:

1. To make the Coronation sauce mix, blitz together the curry powder, fresh ginger and ¾ of the fresh coriander (roughly chopped including the stalks), the sugar and passata to make a paste.
2. Cook the spice paste in the oil for 10mins uncovered until there is no raw taste left and you have a dark flavoursome cooked paste. Set aside to cool.
3. Season the chicken inside and out and roast in the oven for an hour or until the juices from the thickest part of the leg run clear when pierced with a skewer.
4. Once cool enough to handle, shred the chicken to bite sized pieces and then set aside and allow to cool fully.
5. Cook the red rice on a gentle simmer in salted water, drain and set aside to cool.
6. Heat the apple juice and once boiling add the raisins and allow them to plump up and absorb the juice. Allow to cool.
7. Very finely slice the shallot and separate into rings.
8. Finely chop the red and yellow peppers into a small square dice and set aside.
9. Break the baby gem apart, rinse and dry.
10. To make the salad dressing, mix the yogurt, mayonnaise and the Coronation paste till you have a smooth dressing.
11. Gently coat the shredded chicken with the Coronation dressing adding a squeeze of lemon at the same time.
12. Start to layer the salad, beginning with the baby gem, red rice, chicken, peppers, shallots, raisins, the remaining fresh coriander and the toasted flaked coconut.