Fifties Crinkle Chips with Coronation Chicken

Coronation chicken was invented by Constance Spry and Rosemary Hume to celebrate the coronation of Her Majesty the Queen in 1953.

Today it is a classic salad and sandwich filling.

Add a hotter curry paste if you like a bit more spice.

Prep: 20 minutes
Cook: 40-50 minutes
Serves: 4

Ingredients

For the chips:

• 6 large floury potatoes, such as Maris Piper, King Edward or Desirée (about 1.5kg)
• 2 tbsp sunflower oil

For the Coronation chicken:

• 4 cooked chicken breasts, skinned
• 75g ready to eat dried apricots, chopped
• 50g toasted flaked almonds
• 4 tbsp light mayonnaise
• 2 tbsp light Greek style yogurt
• 2 tbsp mango chutney
• 1 tbsp medium curry paste

Procedure

• Heat the oven to 200°C/fan 180°C/gas 6.
• Peel the potatoes and cut them into long chip shapes using a crinkle chip cutter. You can decide the thickness; just make sure all the chips are of a similar thickness so they cook equally.
• Rinse with cold water and pat dry with kitchen towel or a clean tea towel.
• Spread the chips on the baking tray and toss with the oil. Do not overcrowd the potatoes.
• Roast for 45-50 minutes, turning occasionally.
• When cooked the chips should be golden brown and crisp with a light fluffy centre.
• Rip or cut the chicken into bite size pieces and place into a large bowl.
• Add the apricots and flaked almonds.
• Mix the chicken in a bowl with the mayonnaise, Greek style yogurt, chutney and curry paste.
• Add to the chicken and toss gently.