A lighter Coronation Chicken recipe from Karen Burns Booth's recipe book, Lavender and Lovage - serves 6 as part of a buffet or 4 served as a salad main course
Mix together the creme fraiche and mayonnaise, then stir through the lemon juice to loosen it.
Stir through the curry paste and the white parts of the spring onions
Gently fold in the chutneys. I'd suggest starting with the mango chutney, then adding enough caramelised red onion chutney to suit your own taste
Season with salt and pepper and add more curry paste as necessary. You should have a light, creamy and piquant sauce where no one flavour dominates
Add the diced chicken and fold through till all the pieces are coated.
Line a serving bowl with leaves and spoon the chicken mixture over. Garnish with spring onions and toasted flaked almonds
An easy dish to serve as part of a buffet or to keep in the fridge for sandwich fillings or jacket potato toppings