Coronation Chicken

A simpler, pineapple version of the British classic – a creamy, curried chicken salad that is best cold.

1. Cook the chicken breast fillet in lightly salted water (about 15 minutes), let it cool in its liquid, then cut it into small cubes.

2. Mix the mayonnaise smooth with the plain yoghurt and the curry powder – you get a creamy, pale yellow dressing.

3. Stir in the diced pineapple and the very finely chopped onion.

4. Add the chicken cubes, salt it, and toss gently so the sauce coats every bite.

5. Chill it for at least an hour so the flavours come together, then serve it cold.

Tip: A classic British dish from Queen Elizabeth II's coronation – adjust the amount of curry powder to taste, and serve it good and cold.