Belfast Telegraph

Home Life Recipes

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.

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