Coronation Chicken

POACH THE CHICKEN: Place the chicken in a large, heavy-based saucepan with all other poached chicken ingredients. Cover with cold water, then bring to a simmer over medium heat. Reduce the heat to low and simmer gently, uncovered for 1 hour, topping up the water as necessary to keep the chicken submerged.
COOL CHICKEN: Remove from the heat, transfer the chicken to a plate and set aside to cool. Reserve the poaching liquid. (See notes).
SHRED CHICKEN: When the chicken is cool enough to handle, shred the chicken from the bones into bite-sized pieces. Chill until needed.
MIX SAUCE: While the chicken is cooling, prepare the curry sauce. In a large bowl, combine the mayonnaise, yoghurt and mango chutney.
TOAST CURRY: In a small saucepan, heat the oil and curry together until fragrant. Add the white wine and lemon juice and simmer for a few minutes until reduced. Allow to cool for a minute or two, then stir through the sauce, seasoning to taste with salt and pepper.
COMBINE: Gently toss the cooled chicken and mayonnaise mixture until well combined, then refrigerate until needed.
SERVE: To serve, divide the chicken between 4 plates, garnish with chopped coriander and almonds and serve with a green salad on the side. I often add a sprinkle of lemon juice just before serving to pep up the flavour.

Once the chicken has been poached, it will keep in the fridge for several days, so you can prepare this recipe in stages if necessary.
The poaching liquid is now a beautiful chicken stock! You can either strain it and reduce it further to concentrate all the chickeny goodness or use it as the base for a delicious soup.
If you don't want to poach a whole chicken, use a cooked chicken or poach chicken breasts instead. To poach chicken breasts, place them in a closely fitting saucepan, cover them with cold water and aromatics per the recipe, and then bring them to a simmer. Put a lid on, turn the heat to as low as it will go, and cook very gently for 5 -10 minutes (depending on the breast size).