After six long, lovely weeks of holiday, school started again today. It’s been a great summer. Not in terms of weather, it has to be said but in every other respect it’s been really, really great. The two things I’m going to miss most about having oodles of free time are 1) being able to read lots and lots and 2) spending silly amounts of time preparing our evening meals.
Like most folks, our working-week-night meals have to be quick and easy to prepare. The following meal (idea stolen from The Storehouse) is what we often have on a Monday or Tuesday night using the leftovers from Sunday’s chicken. The Coronation Chicken is not the traditional recipe but a speedy alternative. The lime pickle is optional but I think it really lifts the whole meal.
Baked Potato with Coronation Chicken & Lime Pickle
2 baking potatoes
Leftover chicken (about a leg and a half is enough)
2 tblspn mayonnaise
2 tblspn yoghurt
1 tspn curry powder
1 tblspn mango chutney
Salt and pepper
Lime pickle (Patak’s do a nice jar)
- Preheat the oven to 200 oC.
- Mix together the mayo, yogurt, curry powder and mango chutney. Season carefully and stir in the chicken. Leave to marinate while you cook the potatoes.
- Prick the potatoes, wet and rub with salt. Bake in a 200 oC for an hour until the skin is crisp and the insides are soft.
- Serve the coronation with the baked potatoes, lime pickle and a salad of your choice.