Recipe: Fifties crinkle chips with coronation chicken
Chip Week is here, so get peeling those potatoes and try some of these fabulous retro recipes to celebrate a British favourite
Coronation chicken was invented by Constance Spry and Rosemary Hume to celebrate the coronation of Her Majesty the Queen in 1953. Add a hotter curry paste if you like a bit more spice.
What you'll need
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°Cgas 6/400°F. 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-sized 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.