Ingredients

For the pie
•6 boneless, skinless chicken thighs
•1 tsp ground turmeric
•A large piece of ginger, peeled and finely grated
•1 tsp cumin seeds
•3 tbsp korma curry paste
•400ml can of coconut milk
•400g spinach
•60g dried mango, chopped into chunks
•50g raisins
•500g block puff pastry
•plain flour, for dusting
•1 egg, beaten
•a mixture of black onion seeds, flaked almonds, and cumin seeds, for sprinkling
•small bunch of coriander, chopped
•mango chutney, to serve (optional)
For the dressing
•100g Greek yoghurt
•1 tsp mild curry powder
•½ of a lemon, juiced

Method

Step 1:
Place the chicken into a large bowl with the turmeric, ginger, cumin seeds, korma paste and a pinch of salt. Mix gently and well. Leave to marinate for a few hours, or overnight (if marinating overnight, cover and place in a chilled place).

Step 2:
Tip the now marinated chicken into a medium saucepan and pour over the coconut milk.

Step 3:
Stir, bring to a simmer over low heat and cook for 40 mins until very tender (it should be falling apart).

Step 4:
Whilst the chicken is simmering, place the spinach into a colander and pour over a kettleful of boiled water until wilted. Leave to cool, then squeeze out as much water as you can with your hands and then roughly chop.

Step 5:
Roughly shred the chicken into the sauce in the pan, then stir through the chopped spinach, dried mango, and raisins to make a loose filling. Then leave to cool once again.

Step 6:
Halve the puff pastry, but make sure one half is slightly bigger. Roll the smaller half out onto a floured surface to a circle about 25cm in diameter, then transfer to a baking tray.

Step 7:
Pile the filling into the middle of the pastry circle, leaving a border around the edge. Brush the border with a little of the beaten egg. Roll out the remaining pastry half to a circle about 30cm in diameter. Drape this over the filling, pressing, or crimping the edges to seal. Chill for at least 20 mins. (At this stage, the pie can be covered and kept chilled overnight).

Step 8:
Heat the oven to 200C/180C fan/ gas 6.

Step 9:
Gently score a criss-cross pattern over the top of the pie using a sharp knife, then brush all over with more of the beaten egg. Bake for 20 mins, then remove from the oven, brush with the rest of the egg, and sprinkle over the seed and almond mixture and a little sea salt. Bake for 20 mins more, or until the pie is deep golden and the almonds are toasted.

Step 10:
While the pie bakes, combine the dressing ingredients in a bowl to make the yoghurt dressing.

Step 11:
Leave the pie to cool, then cut into wedges and serve with the yoghurt dressing and some chutney, if using.

Chef's Tips

The traditional sandwich filling was served at the Queen’s coronation lunch (hence the name), but it goes back even further, as it was based on a dish served at George V’s jubilee. If you want to keep it more traditional, remove the mango and spinach.