Chicken Curry Twice-Baked Potatoes
Cooking Time37 Minutes
28 oz Bag Grown in Idaho Super Crispy Steak Cut Fries
1 lb Chicken thighs, boneless and skinless, 2-inch cubes
Ground Black Pepper
12 oz Curry Simmer Sauce (masala, madras or plain curry)
2 T Cilantro, chopped
2 T Mint, chopped
4 T Chutney, heated in microwave to pour
Super Crispy Steak Cut Fries are topped with cubed chicken simmered seasoned curry sauce in this slightly spicy Indian-inspired dish. A hearty meat and potatoes meal in itself.
OVEN: Preheat oven to 425°F.
Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 30-35 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F.
Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
While fries are cooking, cube and season the chicken. Sear chicken in olive oil. Drain excess fat, add chicken, curry sauce and simmer until chicken is cooked through. Remove from heat and keep covered until ready to serve.
Top fries with the curried chicken, drizzle with heated chutney, sprinkle fresh cilantro and mint and serve.