Chicken Curry Stuffed Potatoes


*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Boneless skinless 1 lb
Large baking potatoes - cooked and cooled 3 pieces
Tandoori Masala 503 g 2 tbsp
Yogurt and cream 1 cup
Small diced onions 1/2 cup
Olive oil 1 tbsp
Salt 1 tsp
Mozzarelle cheese 1/4 cup

Instructions

In a large bowl combine yogurt and CLUB HOUSE Tandoori Masala Seasoning add chicken cover and refrigerate for at least 1 hour. Place chicken on baking sheet and bake in 350°F (175°C) oven for about 30 minutes or until internal temperature of 165°F (74°C). Remove and let cool completely then dice and reserve. Scoop out potatoes leaving about 1/2" of flesh on the skin. Dice the scooped out potato and place in large bowl. Add chicken and remaining ingredients except for cheese and mix well. Place mixture into potato shells and sprinkle cheese evenly on top. Bake in 350°F (175°C)oven for about 15 minutes or until heated through and cheese is melted.



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