Instructions

• If using fresh chicken: place the 2 large boneless, skinless chicken breasts in a small pot and add enough water to cover them by about 1 inch. Bring to a gentle boil, reduce heat, and simmer for about 10–15 minutes or until the chicken is cooked through and no pink remains in the center. Remove the chicken from the liquid and let it cool completely. If using store-bought roast chicken, skip the poaching and go to step 4.
• When the poaching finishes (or while the roast chicken is cooling), prepare the curry powder and almonds: heat a dry skillet over medium heat. Briefly toast 1 tablespoon curry powder in the skillet, stirring constantly, until very fragrant (10–30 seconds). Transfer the toasted curry powder to the bowl you will use for the sauce so it cools. In the same dry skillet over medium-high heat, toast 1/4 cup sliced almonds, stirring or shaking the pan, until golden brown; remove from the skillet and set aside to cool. Reserve the toasted almonds for the final garnish.
• In a large bowl combine the creamy sauce ingredients: 3/4 cup mayonnaise, 1/2 cup crème fraîche or Greek yogurt (your choice), 1–2 tablespoons heavy cream, 2 tablespoons apricot jam or mango chutney (your choice), the toasted 1 tablespoon curry powder, 3 tablespoons very finely chopped dried apricots, and 2 teaspoons tomato paste. Stir thoroughly until smooth and evenly combined.
• If you poached chicken, shred or chop the cooled chicken into roughly 1/2-inch pieces (smaller if you prefer). If using roast chicken, remove skin and bones as needed and chop or shred to about 1/2-inch pieces.
• Add the chopped chicken to the bowl with the sauce. Fold gently but thoroughly so all the chicken pieces are evenly coated with the creamy curry sauce.
• Cover the bowl and refrigerate the coronation chicken for at least a couple of hours (2 hours or longer) to allow the flavors to meld. Taste and adjust texture by adding a little of the reserved heavy cream amount (within the 1–2 tablespoon range) if you prefer a looser sauce.
• Just before serving, sprinkle the reserved toasted sliced almonds and 1/4 cup chopped fresh cilantro over the coronation chicken. Serve chilled or at cool room temperature.