We’re all familiar with a classic baked potato. You know, the one you top with sour cream, bacon, chives and cheese. It’s good and all.. but we can do better than that. We decided to take the baked potato to the next level by stuffing it with chicken. And not just any kind of chicken.. but Indian chicken korma! The soft potato serves as the perfect cradle for a pile of spiced pulled chicken dotted with green peas and bell pepper..
To serve two people, poach two chicken breasts in some boiling chicken broth. The chicken needs about fifteen minutes, after which you can pull it apart with two forks. Meanwhile, boil some peas. Now you can start your korma sauce by sauteeing two cloves of minced garlic and a chopped onion in a little bit of vegetable oil. Then, add a tablespoon of ground cumin, a teaspoon of tumeric and a teaspoon of garam masala. Next, splash in about two tablespoons of water and stir well. Add about half a cup of yoghurt and a quarter cup of coconut milk. Simmer the sauce for a few minutes and then add the pulled chicken, sliced bell pepper and green peas. You’re filling is good to go! All that’s left to do is bake your potatoes, which is the easiest if you pop them in the microwave for about 5 minutes. Once they’re steaming, slice them open and fill with your delicious chicken and veggie mixture.
We guarantee this is unlike any potato dish you have ever had. It might sound weird at first, but it totally make sense… Indian cuisine loves potato. So why not stuff a delicious baked potato with korma chicken? This baked potato is even better if you top it with a fresh dollop of sour cream or yoghurt.
Time to dig in!
Cheese and Chinese