Ingredients
- Fresh-baked potato (V1198)
- Chefs’ Selections diced chicken breast (085324)
- Chefs’ Selections real mayonnaise (2100)
- Cucumber (V1494)
For the coleslaw:
- Onion (V2516)
For the coronation curry sauce:
- 2 tbsp Chefs’ Selections curry power
- 200g Chefs’ Selections dried apricots (A67523)
- 2 x large onions (V2516)
- 200g butter (Z60506)
- 1 x tea bag (A64720)
Method
- Slowly cook the onions down in the butter, add a pinch of sea salt and the curry powder.
- Soak the apricots with the tea bag in enough hot water to cover and leave until soft.
- Remove the tea bag and blend to a smooth puree.
- Add mayonnaise 4:1 then add the cooked chicken.
- Brush the potato in vegetable oil and bake in the oven at 200c until cooked through.
- Cut a cross in the top and top with coronation chicken curry.
- Serve with coleslaw and a side salad.
