Baked potato with chicken curry

Name: Baked potato with chicken curry
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 floury cooked potatoes (à 400 g); 2 Chicken filet (approx. 160 g each); 1 TABLESPOON Olive oil; 1 TEASPOON Curry Powder; 70 g Mayonnaise; 200 g Mascarpone; 5 TABLESPOONS Milk; 2 small red onions; 1 Garlic clove; 50 g Pineapple (can); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 leaves Picking salad; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 floury cooked potatoes (à 400 g)
2 Chicken filet (approx. 160 g each)
1 TABLESPOON Olive oil
1 TEASPOON Curry Powder
70 g Mayonnaise
200 g Mascarpone
5 TABLESPOONS Milk
2 small red onions
1 Garlic clove
50 g Pineapple (can)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 leaves Picking salad
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, beat in aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. In the meantime, wash the meat, dab dry and cut into cubes (approx. 2 x 2 cm).
2
Heat 1 tablespoon of oil in a frying pan and fry the meat for approx. 3 minutes, turning. Add curry and fry for another 3 minutes. Put the meat with the frying set in a bowl and let it cool down a bit.
3
In the meantime, mix mayonnaise, mascarpone and milk. Peel onions and garlic. Halve 1 onion and cut off 4 rings to garnish. Cut the remaining onions and garlic into small cubes.
4
Cut the pineapple into small pieces. Add onions, pineapple and garlic to the mascarpone mixture. Add the mixture to the meat and mix. Season to taste with salt and pepper. Wash and drain the salad.
5
Take the potatoes out of the oven. Wrap the potatoes out of the foil, cut them lengthwise in the middle and press them apart. Fill with salad leaves and curry, garnish with onion rings.