curry twice baked recipe grown in idaho

Chicken Curry Twice-Baked Potatoes

with Grown in Idaho® Super Crispy Steak Cut Fries

Cooking Time
37 minutes

Servings
6-8

Make tonight the night you head east to curry favor with a spicy specialty. This East-meets-West collaboration takes any of our tasty Grown in Idaho® products, like Super Crispy Steak Cut Fries, and tops them with cubed chicken simmered in a rich curry sauce. Now that’s what we call a golden opportunity.

Ingredients

  • 1 bag Grown in Idaho® Super Crispy Steak Cut Fries, 28 oz

  • 1 lb chicken thighs, boneless and skinless, 2-inch cubes

  • Salt & pepper, to taste

  • Olive oil

  • 12 oz curry simmer sauce (masala, madras or plain curry)

  • 2 tbsp cilantro, chopped

  • 2 tbsp mint, chopped

  • 4 tbsp chutney, heated in microwave to pour

Instructions

Directions

  1. Prepare the fries according to package instructions.

    AIR FRYER: Fill basket with half the frozen potatoes. Slide out basket halfway through cooking time and shake.

    OVEN: Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.

  2. 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.

  3. Top fries with the curried chicken, drizzle with heated chutney, sprinkle fresh cilantro and mint and serve.