Recipe Ideas

Coronation Chicken Curry Jacket Potatoes

4 days ago, 3 min read

Coronation Chicken Curry Jacket Potatoes

Seasonal (and spicy!) comfort. Chefs’ Selections Diced Chicken Breast is gently folded through a spiced coronation curry sauce, rich with sweet apricots and a mellow heat. Piled into a crisp-skinned, oven-baked jacket potato and finished with creamy coleslaw and a fresh side salad, it’s a warm, nostalgic dish with bold flavour at its core.

Seasonal Comfort Appeal: Designed for lunchtime specials, themed menus or seasonal events, this autumn-ready build brings cosy flavour and vibrant colour just in time for Halloween.

Ingredients

1 xFresh-baked potato

PortionChefs’ Selections diced chicken breast

To serveChefs’ Selections real mayonnaise

PortionBaby leaf salad

To serveCherry tomatoes

To serveCucumber

SplashVegetable oil for brushing

For the coleslaw:

PortionWhite cabbage

PortionCarrot

PortionOnion

For the coronation curry sauce:

2 tbspChefs’ Selections curry powder

200gChefs’ Selections dried apricots

2 xLarge onions

200gButter

1 xTea bag

PinchSea salt

Method

Slowly cook the onions down in the butter, add a pinch of sea salt and the curry powder.
Cook until soft and fragrant.

Soak the apricots with the tea bag in enough hot water to cover and leave until soft.
Allow approximately 15-20 minutes for soaking.

Remove the tea bag and blend to a smooth purée.

Add mayonnaise 4:1 then add the cooked chicken.
Mix gently to coat all the chicken pieces.

Brush the potato in vegetable oil and bake in the oven at 200°C until cooked through.
This typically takes 45-60 minutes depending on size.

Cut a cross in the top and top with coronation chicken curry.

Serve with coleslaw and a side salad.

Make the coronation curry sauce ahead of time – the flavours develop beautifully when left to meld, and it can be stored refrigerated for up to 3 days.