If using ready to heat rice then cook according to packet instructions 2 minutes before serving. Otherwise, cook the brown basmati rice in boiling salted water as per pack instructions, then drain and refresh under cold running water to prevent further cooking.

Whilst the rice is cooking, place chicken in a large pot with 2 litres of cold water and 2 tbsp salt. Bring to a boil over medium-high heat, 10-15 minutes, and soon as bubbles appear turn over the chicken over using tongs, cover pot and remove from the heat. Leave chicken to poach for a further 7-9 minutes until no longer pink in the middle, drain, set aside to cool and then shred the chicken or rip into bite-sized pieces.

Whilst the chicken is cooking combine the mayonnaise, mango chutney, curry powder and 1 tbsp lemon juice in a large bowl. Once cooked, mix the chicken through the sauce, and season to taste. This is your coronation chicken.

In a large salad bowl toss together the brown basmati rice, spring onion, half the coriander, half the dill, flaked almonds, sultanas, 50ml olive oil and 3 tbsp lemon juice. Season to taste. This is your jewelled rice salad.

Top the jewelled rice salad with your coronation chicken. Garnish with dessicated coconut and the remaining coriander and dill strewn liberally over the top. Serve at room temperature or set aside in the fridge until needed.