This dish was created by two principals of the Cordon Bleu Cookery School for the banquet in honour of the coronation of Queen Elizabeth II in 1953.⠀
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Still a favourite classic British dish today, it’s rich in umami from the chicken, chicken stock, tomato purée and onion.⠀

Ingredients (Serves 4)⠀
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For the chicken and chicken stock⠀
- 2-3 chicken breasts, skin off⠀
- 1L water⠀
- 1 celery stalk⠀
- 1 carrot⠀
- 1/2 onion⠀
- 1 stamp-sized piece of dried mushroom such as porcini⠀
- 1 tbsp peppercorn⠀
- 1 tsp sugar⠀
- 1 tsp salt⠀
- 1 bay leaf⠀

For the curry paste⠀
- 1/2 onion⠀
- 1 1/2 tsp tomato purée⠀
- 2 tsp curry powder⠀
- 1 tbsp vegetable oil⠀
- 100ml white wine⠀
- 50ml chicken stock⠀
- 1 tbsp mango chutney⠀
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- 75g mayonnaise⠀
- 2 tbsp double cream⠀
- salt and pepper⠀
- 2 tbsp dried apricot⠀
- 2tbsp almond flakes⠀
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- two handfuls of mixed salad leaves and salad vegetables

See the full recipe method on our website - link in bio⠀