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
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
- 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.