Chicken Curry Stuffed Potatoes Recipes

CHICKEN CURRY STUFFED SWEET POTATOES

Steps:

• Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
• Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
• Top each potato with some curry sauce, cauliflower, chicken and cilantro. Serve warm.

CHICKEN CURRY AND POTATOES

Steps:

• Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
• Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
• Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

CHICKEN CURRY STUFFED POTATOES

Steps:

• Heat oven to 400°F Pierce potatoes with fork. Bake at 400 F for 45 to 55 minutes, or until tender.
• Meanwhile, in a small bowl using wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper; cook and stir 5 to 7 minutes, or until broccoli is crisp-tender. Reduce heat to medium.
• Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat 2 minutes, or until thoroughly heated.
• To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individuals plates; spoon chicken mixture over hot potatoes. Sprinkle with cheese.
• Microwave Directions:.
• Pierce potatoes with fork; place on microwave-safe roasting rack. Microwave on HIGH for 5 minutes; turn potatoes. Microwave on HIGH for an additional 5 to 7 minutes, or until tender; cover to keep warm.
• In 2-quart microwave-safe casserole, cook broccoli with bell peppers as directed on broccoli package; drain.
• In 4-cup microwave-safe measuring cup using wire whisk, blend broth, curry powder and onion salt. Microwave on HIGH for 3 1/2 to 4 1/2 minutes, or until mixture boils and thickens, stirring once half way through cooking. Stir in sour cream, leamon juice and chicken. Add to cooked broccoli; mix well. Microwave on HIGH for 3 to 4 minutes, or until thoroughly heated, stirring once halfway through cooking. Serve as directed above.