Chicken Curry Stuffed Potatoes

Looking for a delicious East Indian meal combining chicken and potatoes? Then check out this hearty dinner recipe that's ready in less than hour!

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Servings 4

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ingredients 12
Prep Time 20 min
Total Time 55 min

Ingredients

4: medium baking potatoes

1: cup chicken broth

2: tablespoons all-purpose flour

1/2: teaspoon curry powder

1/4: teaspoon onion salt

1: tablespoon oil

2: cups fresh broccoli florets or frozen cut broccoli

1/4: cup chopped red bell pepper

1: cup sour cream

2: teaspoons lemon juice

1: cup chopped cooked chicken

2: oz. (1/2 cup) shredded Cheddar cheese

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Directions

1 Oven Directions: Heat oven to 400°F. Pierce potatoes with fork. Bake at 400°F. for 45 to 55 minutes, or until tender.
2 Meanwhile, in 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.
3 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.
4 To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individual plates; spoon chicken mixture over hot potatoes. Sprinkle with cheese.

EXPERT TIPS

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Expert Tips

Curry powder, essential to the cuisine of India, is not a single spice but a blend that varies from cook to cook and from brand to brand. Commerical mixtures usually include cumin, turmeric, ginger, coriander seeds and pepper, and sometimes also cardamom, cinnamon, cloves, mace and more.

To save 15 grams fat and 110 calories per serving, use nonfat sour cream and reduced-fat Cheddar in place of regular.