Avoid the bread and sugar and eat more veg with our take on this classic for Guardian Cook supplement - one of the Ten Best Picnic Recipes:
A fresh, gluten-free and healthy way to enjoy glorious old-school coronation chicken. Free from refined sugar, thanks to naturally dark and rich, unsulphured, dried apricots and packed with superfoods: ginger, turmeric, yoghurt and almonds.
For the boats
4 medium chicken thighs
4 black peppercorns
2 large garlic cloves, peeled
2 tsp ghee or coconut oil
2 medium onions, finely chopped
¼ tsp fresh ginger, chopped
1 tsp tomato puree
7 whole dried unsulphured apricots
4 tbsp full-fat probiotic yoghurt
¼ tsp fresh lemon juice
1 small handful fresh coriander, roughly chopped (save a little for garnishing)
2 tbsp flaked almonds, toasted
6 baby gem lettuces, washed and dried
Salt and black pepper
For the curry powder
3 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp fennel seeds
¼ tsp ground cinnamon
A pinch of ground cayenne
1 Poach the chicken thighs, peppercorns and garlic in a large pan just covered with water and simmer gently, lid on, for 18-20 minutes until cooked through. Remove the chicken and set aside to cool.
2 Heat the ghee in a frying pan and gently cook the onions for around 8 minutes until soft. Add the curry powder mix and fry for a further minute, stirring constantly.
3 Add the ginger, tomato puree and 3 tbsp water and simmer for a few minutes until most of the liquid evaporates. Remove from the heat and set aside to cool.
4 Blend 5 of the apricots with 4 tbsp water in a liquidiser to form a puree. Chop the remaining 2 apricots.
5 Dice the cooled chicken into small pieces and add to a large mixing bowl with the apricot puree, chopped apricots, yoghurt, lemon juice, coriander, cooled onion spice mix and half the almond flakes. Taste for seasoning, then refrigerate until ready.
6 To serve, spoon a tbsp of the chicken mix on to each lettuce leaf, and top with a pinch of the remaining almond flakes.
Recipe supplied hemsleyandhemsley.com