Recipe: Baked Potato with Easy Coronation Chicken

Baked Potato with Coronation Chicken

Baked Potato with Coronation Chicken


For the potatoes:

2 medium potatoes


whole milk

For the coronation chicken:

2 medium skinless chicken breasts, cooked and shredded or chopped

2 rounded dsp mayonnaise

2 rounded dap creme fraiche

3/4tsp mild curry powder

1tbsp mango chutney

splash Worcestershire sauce (optional)

50g dried apricots, chopped

30g sultanas

sprinkling of flaked almonds (optional)

squeeze of lemon (optional)

salt and black pepper, to taste


(Preheat oven to 180*c and take out a baking tray)

– rub olive oil and salt over skin of baked potato, then bake in the oven for 45 minutes, or until soft and skin begins to wrinkle

– meanwhile, combine all remaining ingredients in a bowl to make the coronation chicken and place in fridge until ready to serve

– once the potato is cooked through, remove from the oven, slice in half and spoon out the fluffy potato from the skin

– mash potato with butter and a splash of milk, until smooth, then spoon back into the skins and bake for a further 5-10 minutes

– serve potato topped with coronation chicken

*serves 2

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