As this dish was invented for the Queen's coronation, it seems apt to recreate
it in her diamond jubilee year. But you don't really need that excuse, as it's
delicious at any time.
Serves 6, 40 mins preparation, 1 hour cooking
1 whole chicken
2 bay leaves
1 carrot, chopped
2 onions, chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
½ lemon, sliced
3 dessert spoons curry powder
150ml white wine
1 heaped tablespoon mango chutney
Sea salt and milled black pepper
20g toasted flaked almonds
Coriander leaves for garnish
Place the chicken in a large pan and cover with cold water. Add the cloves, bay leaves, carrot and one of the onions. Bring to a simmer and cook gently for 1 hour, then leave the chicken to cool in the stock.
In a large frying pan, gently fry the remaining onion and the garlic in the olive oil until they're soft and opaque. Add the lemon and curry powder, cook for a further 2 minutes, and then add the white wine.
Bring to the boil, reducing the sauce a little. Add the mango chutney and leave to cool.
Discard the lemon slices and liquidise the sauce. Whisk in the mayonnaise and taste to check if it needs a little salt and pepper.
Remove the chicken from the stock pan, take off the skin, and pull the meat off in bite-sized pieces, placing into a serving dish.
Add the sauce and mix well. Sprinkle with the raisins and toasted almonds, and garnish with coriander leaves.