Coronation chicken rice salad

• 500gChicken thigh fillets
• 4 tspMedium curry powder
• 1 tbspVegetable oil
• 250gBasmati rice
• ½ tspGround turmeric
• 50gRaisins
• 1Lemon
• 5 tbspMayonnaise
• 5 tbspGreek-style yoghurt
• 3 tbspMango chutney
• 1Pepper, red
• 4Spring onions
• 15gFresh coriander

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan). Toss the chicken with 1 tsp of the curry powder, the oil and a pinch of salt, and lay it on a small tray.

2. 2

   Roast for 25 minutes, until cooked through with no pink in the middle. Leave to cool for 10 minutes.

   35 min, mostly hands-off

3. 3

   Meanwhile, rinse the rice and put it in a pan with the turmeric, a pinch of salt and 400ml cold water. Bring to the boil, cover and cook on the lowest heat for 10 minutes, then leave off the heat, covered, for 5 minutes.

   18 min, mostly hands-off

4. 4

   Fork the rice through and spread it thinly on a tray so it cools fast. It needs to be in the fridge within an hour of cooking.

   15 min, mostly hands-off

5. 5

   Put the raisins in a small bowl with the lemon juice to plump up. Toast the rest of the curry powder in a dry pan for 30 seconds, until fragrant, then tip into a large bowl and mix with the mayonnaise, yoghurt and mango chutney.

6. 6

   Dice the pepper, slice the spring onions and chop the coriander.

7. 7

   Chop the chicken into bite-sized pieces and stir it into the dressing with the raisins and their lemon juice.

8. 8

   Fold in the rice, pepper, spring onions and most of the coriander, and season. Pack into tubs, scatter with the rest of the coriander and chill.