Directions
- 1Coat large russet potatoes in olive oil and salt, then bake at 425°F for 45 minutes.
- 2While potatoes bake, dice onions and a carrot, finely chop garlic and Thai chilies, grate apple and ginger.
- 3Preheat and oil a large saute pan, then add chicken and cook until browned.
- 4Remove chicken from pan, then add in onions with a little olive oil and cook until glossy.
- 5Add in the other vegetables, a squirt of ketchup, dark soy sauce, and honey. Stir and then cover with water.
- 6Add a spoonful of chicken bouillon and bring to a simmer.
- 7Shred the chicken and add it to the curry, cover and simmer for 20 minutes.
- 8Cut the tops off the baked potatoes and scoop out the insides.
- 9Make the mash with salt, caramelized onions, and cream cheese.
- 10Return to the curry and mix in some curry roux cubes.
- 11Fill the potatoes with curry and top with mash. Return to oven until it begins to brown with a crispy crust.
Ingredients
- 5 large russet potatoes
- 1 tablespoon olive oil
- 1 pinch salt
- 2 onions
- 1 carrot
- 3 cloves garlic
- 3 Thai chilies
- 1 apple
- 1 ginger
- 4 pieces chicken
- 1 squirt ketchup
- 1 tablespoon dark soy sauce
- 1 tablespoon honey
- 1 cup water
- 1 spoonful chicken bouillon
- 1 cup caramelized onions
- 4 ounces cream cheese
- 2 curry roux cubes
Equipment
ovenforkknifesaute pangratermixing bowlwhiskpastry bag
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