Baked potato with spicy chicken
Prep:
5 mins
Cook:
15 mins
An excellent meal to refuel in a balanced way, easy to make and a nice supper.
Vegetable oil, for greasing
450g chicken fillet, chopped
100g Tomato salsa
1 leek, finely sliced
Thumb size piece of root ginger, finely sliced
2 tbsp medium curry paste
100g frozen peas
4 large baking potatoes
Chives, optional as garnish
Handful rocket, for side garnish (optional)
Sour cream, a dollop to serve
Wash and wrap each potato in cling film (having poked holes in them with a fork).
Place them in the microwave and cook on High for 20 minutes turning them over and checking after 10 minutes or until tender.
Heat a wok or large pan and on a kitchen paper with some oil, grease the pan.
Add the chicken and allow to cook through, stirring.
Remove from the wok and transfer to a plate.
Stir-fry the leek and ginger until soft along with the salsa.
Add the curry paste and cook for a further 2 minutes.
Stir in the peas and chicken.
Reduce the heat, cover and cook for 3 minutes.
Add the chicken mixture to the potato topped with a little chives if using, some sour cream and the tomato salsa
Serves
4
Preparation Time
5 minutes
Cooking Time
15 minutes
Main ingredients
Chicken, Vegetables, Oil, Spice
Recipe Type
Family Dinners, Quick Meals
Level of Difficulty
Easy
