recipe of the week: coronation chicken

if you ever come to england and see coronation chicken sandwich advertised in a greasy spoon, i'd recommend passing it over in favour of a bacon or chip butty. but if you have some spare curry paste at home that you don't know what to do with then i would suggest making new age coronation chicken. this whole meal took me less than an hour from getting everything out of the fridge to sitting and eating. it's ridiculously flavourful and a meal that will impress anyone you make it for as it seems so much more difficult than it is.

1T medium curry paste (i used a beautiful thai green curry paste)
1 lemon, juiced and zested
8 skin-on, bone-in chicken thighs
enough rice for everyone you're cooking for
2T double cream (or mayonaise or sour cream or creme fresh)
1 to 5 spoonfuls of mango chutney (or as much as you like depending on how sweet you want the sauce)
150g pot of natural yogurt
12 dried apricots, chopped
1/2 apple, cored, chopped
handful of coriander, chopped

preheat the oven to 230C/445F. i know that's hot...but it works.
mix half the curry paste with the lemon juice and toss with the chicken, rubbing in well.
roast chicken, skin side up, for 25 minutes or until cooked through.
cook the rice according to the package.
mix remaining curry paste in a bowl with double cream, chutney and yogurt.
mix cooked rice with lemon zest, apricot, apple and coriander.
serve chicken, drizzled with sauce, and a heap of rice.

this recipe will not disappoint you.