Creamy Coronation Chicken Thigh Salad With Waxy Potatoes

Boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Chop your waxy potatoes in half

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain, return to the pot and set aside for later

While the potatoes are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the diced chicken thigh and your curry powder and cook for 10-12 min or until golden and cooked through (no pink meat!)

Meanwhile, slice your cucumber finely

Wash your lettuce and pat it dry with kitchen paper

Tear the outer leaves into large bite-sized pieces and finely shred the inner core

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Pick your coriander leaves from their stalks and set aside for garnish

Chop the coriander stalks finely

Add your natural yoghurt to a large bowl with your mango chutney, chopped coriander stalks, sultanas and the juice of half your lime[s]

Season with a pinch of salt and pepper and stir it all together – this is your yoghurt mix

Once cooked through, add the chicken to the yoghurt mix and stir it all together – this is your creamy coronation chicken

Combine the juice of the remaining lime[s] with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your lime dressing

Add the drained potatoes to a bowl with all the outer lettuce leaves, shredded inner core and sliced cucumber

Add the lime dressing and give everything a good mix up – this is your crunchy salad