Coronation Chicken Recipe

Remove the skin from the chicken breasts and season. In a frying pan over medium heat, cook the curry powder in the vegetable oil until fragrant. Set aside to cool. In a large bowl, combine the curry flavoured oil with the kaffir lime leaves. Add the chicken and toss in the marinade to evenly coat. Leave to marinate for 20 minutes. Place the marinated chicken on a double layer of clingfilm and roll into a cylinder shape, securing each end with a knot. Poach in a large saucepan of simmering water until a core temperature of 75°C is achieved, about 20 minutes. Remove the chicken from the liquid, set aside to cool.

In a frying pan, heat the oil and sweat the onion and garlic over medium heat until softened. Add the chilli and curry powder, cook for 1 minute. Increase heat; add the coconut milk and kaffir lime leaf, bring to a boil. Strain through a fine mesh sieve and set aside to cool. Add the lime peel, juice, yoghurt and mango purée. Season.

Place the rice into a heavy-bottomed saucepan, add water and a pinch of salt. Bring to a boil, stir. Cover with a tight-fitting lid and reduce to a low heat. Simmer for 10-12 minutes, or until all the liquid has been absorbed and the rice is cooked al dente. Remove from the heat and leave to stand for 5 minutes. Fluff up the rice grains with a fork and cool (place in the refrigerator if storing longer than 1 hour). Stir in the lime juice, peel and coriander.

Remove the clingfilm from the chicken and carve into slices. Spoon sauce in the centre of the plate and arrange small spoonfuls of rice. Place the chicken on the rice and decorate with micro leaves or coriander, apple batons, cherry tomato quarters and toasted flaked almonds.