Barbecued coronation chicken

If ever there was a dish fit for a Queen it was this! That’s because this tasty chicken was created specifically for the the Queen by world-renowned cooking school Le Cordon Blue for her coronation banquet in 1953. The ingredients were considered very exotic and rare back then when most of the country was still on rations in the post-war era. Thankfully, today they’re super common with most people having the basics in their pantry at home. The flavour here is super tasty with the curry paste and mango chutney creating a sweet and punchy marinade, while the barbecue brings that perfect crispy skin. Serve the chicken with steamed rice and a side of veggies.

Ingredients

• 2 tablespoons korma curry paste
• 1/2 cup thick Greek-style yoghurt
• 4 chicken thigh cutlets
• 2 tablespoons mayonnaise
• 1 tablespoon mango chutney

Method

1. Combine 1 tablespoon curry paste with 2 tablespoons yoghurt in a bowl. Add chicken, turn to coat with mixture, then marinate in the fridge for 30 minutes.

2. Combine the remaining curry paste and yoghurt with the mayonnaise and mango chutney in a blender, then whiz to the consistency of thickened cream. Use a little warm water to loosen the mixture if necessary.

3. Preheat barbecue or chargrill pan to medium-high. Drain the chicken, discarding marinade, then cook, skin-side up first, for 4 minutes each side or until skin is caramelised and chicken is cooked through. Serve with remaining sauce drizzled over the top.

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