Heat olive oil in a frying pan over medium heat. Add chopped onion and cook until soft and clear. Stir in curry powder and cook gently for one minute. This releases the warm spice aroma beautifully.

Add tomato paste to the pan and mix well. Pour in the chicken stock slowly. Let the mixture simmer for about five minutes. It should thicken slightly and become fragrant. Allow it to cool completely before mixing.

In a large mixing bowl, combine mayonnaise, yogurt and mango chutney. Stir until smooth and creamy. Add the cooled curry mixture and mix well. The sauce should look pale yellow and glossy.

Add the cooked chicken into the bowl. Stir gently to coat every piece evenly. Mix in raisins and chopped dried apricots. These add sweetness and soft texture to balance the spice.

Taste the mixture carefully. Add salt and black pepper if needed. Cover the bowl and chill in the refrigerator for at least one hour. This helps the flavors blend perfectly together.

Before serving, stir the coronation chicken gently. Sprinkle fresh coriander on top for color and freshness. Serve cold or at room temperature for best flavor and texture.