Chicken Curry Potato
easy
75 mins
75 mins
Ingredients
- 4 Potatoes (approx. 300 g each)
- 300 g Chicken filet
- 7-10 Tbsp Salt
- 1/2 (approx. 400 g) Pineapple
- 2 red onions
- 3 Stem(s) Marjoram (from the pot)
- 4 TABLESPOONS mayonnaise
- 200 g Mascarpone (Italian cream cheese)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 1-2 TABLESPOONS Brandy
- several sheets Oak leaf salad
- 7-10 Tbsp Pineapple and fresh marjoram
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes and wrap them in aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime wash the chicken fillets. Cook in boiling salted water for about 12 minutes. Then cut into small pieces.
- 2
Peel and halve the pineapple and cut out the stalk. Cut the fruit flesh into small pieces. Peel onions and slice thinly. Wash the marjoram and remove the leaves. Mix prepared ingredients, mayonnaise and mascarpone. Season with salt, pepper, curry and brandy. Wash lettuce leaves and pluck into bite-sized pieces. Take potatoes out of the oven and wrap them in foil. Serve with salad leaves and chicken dip.
- 3
Mix prepared ingredients, mayonnaise and mascarpone. Season with salt, pepper, curry and brandy. Wash lettuce leaves and pluck into bite-sized pieces. Take potatoes out of the oven and wrap them in foil. Serve with salad leaves and chicken dip. Serve garnished with pineapple and fresh marjoram
- 4
kJ/ kcal. E 24 g/ F 36 g/ KH 47 g
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