How To Make Coronation Chicken (Or Quorn)

There are lots of variations of this classic, and the easiest version of all is made by simply mixing a jar of mild curry paste with a carton (or two) of natural yoghurt and adding a handful of sultanas or chopped dried apricots. My version is not much more complicated than that really, except I don’t use ready-made curry paste, and this method works best if you use a food processor to blend the sauce at step 4. This is a great way to use up leftover chicken; the amount of sauce here is enough for roughly 1lb (450 g) of meat, or a 300 g packet of Quorn.

1. Step 1:

   Warm some butter in a pan and gently fry the chopped onion for a couple of minutes until soft but without any colour.

2. Step 2:

   Add the turmeric, curry powder, tomato purée, wine, lemon juice, couscous and all the juice from the tin of apricots to the pan, simmering over a medium-high heat for a few minutes to slightly reduce the liquid.

3. Step 3:

   Take the pan off the heat and allow the sauce to cool for about 30 minutes.

4. Step 4:

   Whiz the sauce in a food processor with the apricots then add the coconut and yoghurt and blend for another minute.

5. Step 5:

   Combine the sauce with the cooked meat or Quorn and store in the fridge.