Description
A super sweet and fruity Coronation Chicken Sweet Potato Jacket. Creamy curried dressing combines apricot, chicken and crunchy celery.
Ingredients
- 1 whole Sweet Potato (around 300g)
- 1 teaspoon Flaked Almonds
- 2 whole Dried Apricots, Finely Chopped
- ½ stalks Celery, Finely Diced
- 1 teaspoon Chopped Fresh Coriander
- 75 grams Cooked Chicken
- FOR THE DRESSING:
- 2 teaspoons Natural Yogurt
- 2 teaspoons Low-fat Mayonnaise
- 1 teaspoon Mango Chutney
- 1 teaspoon Lemon Juice
- ½ teaspoons Curry Powder
Preparation
Heat oven to 200ºC (390ºF). Pierce the sweet potato skin several times with a fork and place in the middle of the oven. Cook for 45–60 minutes.
Toast the flaked almonds in a small frying pan over a medium high heat. You don’t need any oil, and make sure they don’t burn!
In a bowl, add toasted almonds, apricot, celery and coriander. Chop or shred the chopped chicken and add to the bowl.
Make the dressing by mixing yogurt, mayo, mango chutney, lemon juice and curry powder in a bowl. Add to the bowl with the chicken and combine everything.
Mix everything together and then slice the potato and place inside. I also topped this with a pinch of mustard seeds (optional).
