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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  • prep time 20 min
  • total time 55 min
  • ingredients 12
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
12g,
12%
),
Cholesterol
75mg
75%;
Sodium
480mg
480%;
Total Carbohydrate
39g
39%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
60%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Vegetable; 2 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.