SERVES 6-8
PREPARATION 15 MINS
COOKING 20 MINS
4 sprigs lemon thyme
6 chicken breasts, skins removed
2 lemons, quartered
2tbsp olive oil
2tsp curry powder
1tbsp apricot jam
1 lime or lemon
3tbsp plain yoghurt
225ml (7fl oz) mayonnaise
2 spring onions (green and white parts), finely sliced
Mixed baby salad leaves or little gem lettuces
100g (3½oz) toasted flaked almonds
1. Heat the oven to 210ºC (gas mark 6-7). Place the thyme in a roasting tin. Add the chicken breasts and poke the lemon quarters in between. Drizzle with oil and season with salt and pepper. Roast for 20-25 minutes, or until the breasts are cooked and golden and the lemons softened. Set aside while making the sauce.
2. Combine the curry powder, apricot jam, a squeeze of lime or lemon juice and the yoghurt. Mix until you have a smooth texture and consistent colour. Fold in the mayonnaise and the spring onions.
3. Cut the chicken breasts into bite-size pieces and place in a bowl. Pour over any pan juices and season to taste.
4. To serve, lightly dress the leaves with a little olive oil and lemon juice, and put on a plate. Top with the chicken and almonds, and accompany with the sauce.
Modern twist
to Coronation chicken
A classic coronation sauce is so simple to make. This recipe is updated by using yoghurt instead of cream, making it fresh and light while retaining all the delicious fruity flavours of the original