400g/14oz new potatoes, boiled until tender
1 bunch spring onions, finely chopped
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
300g/10½oz ready-made mayonnaise
50g/2oz mild curry paste from a jar, fried in 1 tbsp oil for 2-3 minutes, cooled
1 tbsp sultanas
1 tbsp flaked almonds, toasted
3 ready-cooked chicken breasts, sliced
1 tbsp fresh coriander leaves
small bunch watercress
Place the potatoes into a pan of boiling water and boil until tender. Drain and allow to cool just enough to be able to handle without burning your hands.
Cut the potatoes into quarters and place into a bowl with the spring onions, vinegar and oil, and mix together well. Season, to taste, with salt and freshly ground black pepper.
Place the mayonnaise and curry paste into a clean bowl and mix together well.
Once the potatoes have cooled add the curried mayonnaise and the sultanas and almonds. Mix well.
Add the chicken slices and coriander leaves and stir in gently to combine.
To serve, place a handful of watercress onto each plate and spoon a generous portion of coronation chicken on top.
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