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!

  • 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
  • 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.
  • 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.
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