This coronation chicken recipe adapted by Gordon Ramsay is so versatile: enjoy as a salad on its own, as a delicious sandwich filling, or serve over recipe or couscous.
4 free-range chicken breasts, with skin on
500ml chicken stock
2 sprigs thyme
1 bay leaf
½ teaspoon coriander seeds
125ml crème fraîche
1-2 teaspoon garam masala
1 tablespoon mango chutney
Flesh of 1 fresh mango, finely diced
Freshly ground salt and pepper
Flat-leaf parsley, to garnish
Walnuts, to serve
1. Remove any excess fat or sinew from the chicken breasts. Bring the stock to the boil, add thyme, bay leaf and coriander seeds and then poach for 5 minutes. Lift the breasts from the stock and allow to cool. The stock can be reserved for another use.
2. Mix the crème fraîche, mayonnaise and garam masala. Add the chutney and mango and season well. The dressing needs to have a subtle kick without becoming overpowering.
3. Skin chicken breasts and cut into bite- size pieces. Add to dressing, cover and chill in fridge for 2-3 hours or overnight. Garnish with flat- leaf parsley and walnuts before serving.