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Coronation Chicken in Jacket Potatoe cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you very easily, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Coronation Chicken in Jacket Potatoe dishes which you make.

Alright, don’t linger, let’s course of action this coronation chicken in jacket potatoe formula with 14 materials which are undoubtedly easy to acquire, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements of Coronation Chicken in Jacket Potatoe:

1. Make ready For the Jacket Potato:
2. Require 2 - large Baking Potatoes
3. Require 2 tbsp - Olive Oil
4. Get 1 pinch of salt
5. Give 200 ml of Soured Cream
6. Give of For the Coronation Sauce:
7. Get 50 ml olive oil
8. Make ready 1 for Red Onion
9. Require 1/8 tsp - garlic purée
10. You need 1/2 tsp - tomato purée
11. Need 1 tbsp for Curry Powder
12. Need 2 tbsp of Apricot Jam
13. Provide 2 - Chicken Breast
14. Provide 100 g - Grated Cheese

Coronation Chicken in Jacket Potatoe making:

1. Finely chop the red onion and sweat in the olive oil until it is soft
2. Add the garlic & the tomato purée and cook until all is mixed together.
3. Add the curry powder and cook for further 5 minutes, cook slowly so the curry powder does not burn and taste bitter.
4. Add the Apricot Jam and cook for about 10 minutes until the mix is fairly smooth. It won’t be fully smooth as the onions will give the appearance of it being lumpy. It should be about as thick as custard
5. Heat oven to 220C/200C fan/gas 7. Rub 2 tsp olive oil over the 2 large baking potatoes and put on the top shelf of the oven.
6. Bake for 20 mins, then turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft. - Cut a cross on top of each potato, squeeze the sides, add 200ml soured cream and your favourite topping.

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