Coronation Chicken Jacket Potato
A curried spin on the classic jacket potato. Super simple steps to create incredible spuds.
Ingredients · Servings 4
- 4 Baking Potato
- 2tbsp Butter
- 30g Cheddar Cheese
- 200g Chicken Breast
- 1tsp Curry Powder
- 0.5tsp Garlic Powder
- 1tbsp Yoghurt
- 1 Red Onion
- 25g Fresh Coriander
- 3tbsp Mayonnaise
- 1tbsp Mango Chutney
- Salt (to serve)
- Black Pepper (to serve)
- Lettuce
- Red Onion
- Tomato
- Cucumber
- Crisps
- Sour Cream & Chive Dip
Method · 1 h 10 min
- Heat the oven to 230°C. Put the whole potatoes into a large saucepan filled with cold water. Bring to the boil over a high heat and cook for 10 mins.
- Drain the potatoes, pat dry and set each one on a square of foil. Add a drizzle of oil and a pinch of salt on top and wrap them up well. Transfer to a baking tray and roast in the oven for 40 mins. Alternatively, lightly coat your potatoes in olive oil and salt, wrap in foil and air fry at 200C for 40 mins).
- Meanwhile, get started on the coronation chicken filling. Dice the chicken into chunks and transfer to a large bowl. Add the curry powder, garlic powder and yoghurt. Mix well.
- Set a frying pan over a medium-high heat, add the chicken and cook for 5-7 mins. Alternatively, grill the chicken instead at 180°C for 15 mins total, 7 mins each side.
- Dice the red onion and tear the coriander, then transfer to a large bowl with the mayonnaise and mango chutney. Add the cooked chicken, season to taste with salt and pepper and mix well.
- Once the jacket potatoes are done, split them open, fill with a little butter and a light dusting of curry powder, then top with the coronation filling. Finish with a sprinkle of grated cheese on top, then air-fry or grill the tops at 200°C for 5 mins to get a melty finish.
- Serve with salad, crisps and dip on the side.
