Coronation Chicken & Jacket Potato

• Potato(4)
• Olive oil(2 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Chicken breast(600 g)
• Curry Powder(2 tsp)
• Turmeric(½ tsp)
• Mayonnaise(6 tbsp)
• Greek yogurt(120 g)
• Mango Chutney(3 tbsp)
• Lemon(1)
• Raisins(2 tbsp)optional
• Lettuce(1)
• Red Onion(1)
• Vinegar(1 tbsp)

Method

1. 1

   Heat the oven to 220C. Scrub the {Potato}, dry well, rub with {Olive oil}, and season all over with {Salt} and {Black pepper}. Set on a baking tray.

   ~8 min

2. 2

   Bake the {Potato} for 50 minutes, turning once halfway, until the skins are crisp and the centres feel soft when pierced.

   ~50 min

3. 3

   While the potatoes bake, season the {Chicken breast} with the remaining {Salt} and {Black pepper}. Heat the remaining {Olive oil} in a frying pan over medium heat and cook the chicken for 12 minutes, turning occasionally, until golden and cooked through. Rest for 5 minutes.

   ~17 min

4. 4

   In a bowl, mix the {Mayonnaise}, {Greek yogurt}, {Mango Chutney}, {Curry Powder}, {Turmeric}, juice of half the {Lemon}, and the {Raisins}. Thinly slice the rested chicken and fold it through the dressing until well coated.

   ~6 min

5. 5

   Shred the {Lettuce} and finely slice the {Red Onion}. Toss with the {Vinegar}, a squeeze from the remaining half of the {Lemon}, and a pinch of salt and pepper.

   ~4 min

6. 6

   Split each hot {Potato}, fluff the centres with a fork, then spoon over the coronation chicken. Serve with the dressed lettuce and onion salad alongside.

   ~3 min