Put the bird breast side up in a large saucepan with the cinnamon, peppercorns, saffron, salt, bay leaf and half the ginger, sliced. Fill the pan with cold water until only the top of the breast is exposed.

Cover the pan, bring the contents to a simmer, then turn down the heat so only the occasional bubble rises to the surface. Poach gently for about an hour and a half, until the juices run clear from the thickest part of the thigh, or a cooking thermometer stuck in the same place registers at least 74C.

Leave to cool a little in its poaching liquid. Once it’s comfortable to handle, strip the meat off the bones and chop it into bite-sized pieces; discard the skin.

Start the mayo. Put the egg yolk and salt in a medium bowl (set it on top of a damp cloth, to secure it). Whisk for about 20 seconds, until slightly thickened, then add the mustard and vinegar or lemon juice, and whisk for another 30 seconds.

Gradually beat in the oil, adding it in a very thin stream to begin with, and whisking all the time, until the mayonnaise begins to thicken. Now add the oil more quickly, beating until the mix is thick and glossy.

Make the dressing. Toast the curry powder in a dry frying pan until fragrant, then tip into a bowl. While the pan is still hot, toast the almonds for the topping, too, then set aside for later. Peel and finely chop the rest of the ginger, and chop the apricots.

Put the ginger and apricots in a large bowl with the chutney and curry powder. Stir in the Worcestershire sauce, then fold in the mayonnaise and yoghurt until evenly mixed and no streaks remain. Season to taste, then fold in the chicken and leave to mingle for at least an hour.

To serve, roughly chop the coriander and stir most of it through the mix, keeping the rest aside as a garnish. Mound the coronation chicken on to a serving dish, then top with the almonds and remaining coriander.