Heat some oil in a frying pan and add the chicken breasts. When they are cooked through, with no pink showing, remove them from the pan. Tear into strips and leave on a plate to cool.
Heat the oil in a large saucepan, add the onion and sauté over a gentle heat for 5 mins. Add the apricots, saffron, lemons (zest and juice), curry paste, chutney and white wine. Cover and simmer for 5 minutes.
Uncover and simmer for a further 5 minutes until the sauce is the consistency of chutney, before leaving it to cool. When cold, fold the mayonnaise and cream into the curry sauce, then gently fold the chicken pieces in until they are thoroughly coated.
Season the chicken to taste and chill until required. Coronation chicken is best served cold with rice.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.