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Curried Chicken Baked Potatoes
Nb persons: 2
Yield: 300 cals
Preparation time:
Total time:
Source: Big Oven
| 2 | baking potato 7 oz |
| 2 tbsp | low fat plain yogurt |
| 1 tsp | curry powder, or tikka paste |
| 1 tsp | Lemon Juice |
| pinch | salt, to taste |
| pinch | Pepper, to taste |
| 4 oz | Chicken, (no skin), cooked & cut into small pieces |
| 1 oz | dried apricots, chopped |
| 2 oz | red pepper, de-seeded and chopped small |
Scrub and prick the potatoes, and bake them at 400°F for an hour or until soft.
Cut tops off, scoop out flesh and mash with a little of the yogurt and seasoning.
Meanwhile, mix rest of yogurt with curry powder, lemon juice and seasoning and toss it with the chicken, apricots and green and red pepper.
Put mashed potato back into shells, and heat through for a few minutes if necessary. Top with chicken mixture and serve
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