• 1 chicken stock cube
  • 500 g British chicken breast fillet
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp mild curry powder
  • 1 tbsp tomato purée
  • 0.5 tbsp cider vinegar
  • 2 tbsp apricot jam
  • Zest and juice of ½ a washed, unwaxed lemon
  • 100 ml lighter mayonnaise
  • 100 ml low fat natural yogurt
  • 60 g flaked almonds
  • 2 tbsp washed and chopped fresh flat-leaf parsley
  • 1 handful fresh watercress leaves, washed, to garnish
  • Crusty white bread, to serve


  1. 1

    Bring a large pan of water to the boil. Add the stock cube and stir to dissolve. Reduce to a simmer and poach the chicken breasts for 5-10 minutes (depending on the size of the fillets) until cooked through and no pink colour remains. Remove with a slotted spoon and allow to cool before shredding. Discard the stock.

  2. 2

    Meanwhile, heat the oil in a pan and cook the onion for about 10 minutes, until softened. Stir in the curry powder, tomato purée, cider vinegar and jam, and cook for a further 1-2 minutes. Remove from the heat and spoon into a large bowl.

  3. 3

    Add the shredded chicken along with the lemon zest and juice, mayonnaise, yogurt, of the flaked almonds and 1 tablespoon of the parsley and stir until well coated.

  4. 4

    To serve, place on a serving platter and garnish with the watercress and remaining almonds and parsley. Serve with the crusty bread.


    Cook's tip: turn it into a canapé. Make Melba toasts: toast sliced bread, cut off the crusts then carefully split the toast in half, horizontally, using a sharp knife. Cut each piece into 4 triangles, put on a baking sheet, and bake in a hot oven for 5-10 minutes. Top with the coronation chicken and a sprig or two of watercress

Nutritional Details

Each serving provides
  • Energy 1604kj 383kcal 19%
  • Fat 13.8g 20%
  • Saturates 1.5g 8%
  • Sugars 8.6g 10%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 762kj/182kcal

Each serving provides

29.7g carbohydrate 3.3g fibre 33.3g protein

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