This is a modern-Australian take on the 1953 classic cold dish that was created to commemorate Elizabeth IIs coronation.
- 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.
- 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.
- Combine the cooked rice with the mango, cucumber, coriander and almonds in a bowl, then season with sea salt and freshly ground black pepper. Add extra virgin olive oil and lemon juice, then gently toss to combine.
- 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.
- Divide mango rice salad and chicken among plates, then drizzle with coronation sauce to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set