Tongue in cheek we could, I suppose, call this dish Jubilee Chicken seeing that it happens to be one of Her Majesty's favourite dishes and there was that big river pageant in her honour in June.
Some of the traditional coronation chicken recipes do make mention of a hint or so of curry but I like it to be a bit more cheeky on the tongue, so I add a little more heat to the recipe.
Although we will be using fresh chicken breasts in this recipe you can also make use of smoked chicken which, although is not traditional, is another interesting taste twist.
The secret of this recipe is to use a variety of greenery such as baby spinach, rocket and basil (which we will use today) whereas others believe one should only really use watercress and chives. The trick is to play around with your favourite greenery and mix the leaves that you like.
To serve four portion of coronation chicken you need:
4 chicken breasts
2 teaspoons (or more) red curry paste (I always recommend Taste of Thai red curry paste)
6 tablespoons plain yoghurt
6 cardamom pods, lightly crushed
Oil for quick frying
A good mixture of green leaves
The juice of one lime or lemon
I lemon sliced or quartered
Salt and black pepper
Mix together the yoghurt and curry paste and set aside.
Heat a little oil in a pan and fry the chicken breasts skin down over medium to high heat until the skin is nicely tanned, turn, reduce the heat, add the cardamom pods, cover and cook until chicken is just done.
Remove chicken from the pan, discard the cardamom and set aside the breasts until cool enough to handle.
Cut chicken into slices (not too thin) and mix with the curried yoghurt.
Season to taste.
When ready to serve arrange a handful of mixed leaves on four plates, divide the chicken and spoon onto the leaves.
Sprinkle with lemon juice and garnish with lemon slices.
If the weather is really lousy you can serve this salad with chinks of warm from the oven garlic bread.