With the summer finally here and the hype all around for the Diamond Jubilee, I combine both with a cold dish that is my version of Coronation Chicken.

Coronation Chicken
Preheated oven to 180°C

For the Marinade:
2 tablespoons olive oil
1 bunch flat leaf parsley
1 bulb garlic, finely chopped
2 shallots, finely chopped
10 ml medium Curry Powder
Salt & fresh ground black pepper to season
1 to taste nutmeg
500g chicken breast cut to bite sized pieces

For the dressing:
3 fluid ounces creme fraiche
90 ml mayonnaise
1-2 limes, zest and juice
3 inches fresh ginger root finely grated
30 ml Mango Chutney
50g Sultanas

To Garnish:
50g flaked almonds

Mix the marinade ingredients together in a shallow dish. Add the chicken and toss well to coat thoroughly. Cover and refrigerate for 2-3 hours or overnight.

Lift the chicken with a slotted spoon and drain excess liquid.  Spread in a single layer on a prepared roasting tin and season with salt, pepper and nutmeg. Drizzle over olive oil.
Roast in a preheated oven at 180°C for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely.

To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger,  add 2 teaspoons of the lime juice to the dressing. Stir, cover and chill in the refrigerator until chicken is cooked and cold.

Combine the chicken and dressing, add the Mango Chutney and sultanas adjust the seasoning, and refrigerate.

Garnish with the flaked almonds and serve with boiled new potatoes and green salad.
Serves 4-6

Variations: Use as a filling for individual precooked pastry cases or as a sandwich filler.