Each serving contains approximately 600 kcal.
Ingredients
Serves 2
- 2 x 125g potatoes
- 1 shallot
- 50g ready-to-eat dried apricots
- 2 teaspoons rapeseed oil (10g)
- 1 tablespoon curry paste (15g)
- ½ teaspoon tomato puree
- ½ teaspoon paprika
- 125ml chicken stock (made from ¼ of a cube – reduced sodium)
- 3 tablespoons light mayonnaise (45g)
- 2 tablespoons Greek style yoghurt (3% fat - 30g)
- ½ lemon
- 240g cooked chicken (leftover or shop-bought)
- 1 large head broccoli (you'll need 400g florets)
- salt (optional) and freshly ground black pepper
Method
- Preheat the oven to 200°C/400°F. Pierce the potatoes a couple of times with a fork to prevent them from splitting while baking. Wrap each one tightly with foil and then place directly on the second shelf of the oven and bake for 45 minutes or until soft when gently squeezed.
- Meanwhile, make the coronation sauce. Cut the shallot in half and finely chop. Finely dice the apricots.
- Heat a frying pan over medium heat. Add the oil and sauté the shallot for 2-3 minutes. Stir in the curry paste, tomato puree and paprika and sauté for another minute. Stir in the apricots and pour in the stock. Season with salt (optional) and pepper and bring to a simmer. Reduce the heat and simmer for about 5 minutes or until all the liquid has reduced and evaporated. Leave to cool.
- Using a spatula, transfer into a bowl and blitz with a hand-blender until you have a thick smooth puree. Leave to cool completely, then fold in the mayonnaise and yoghurt. Squeeze in enough lemon juice to taste. Shred the chicken and fold into the sauce.
- Cut the broccoli into florets and steam for 3-4 minutes until tender.
- Unwrap the baked potatoes and cut a crisscross on the top of each one. Gently press the sides to loosen the flesh and spoon the Coronation chicken on top. Add the broccoli to serve.
