Chicken Curry Baked Potato

Who says curry and baked potatoes don't belong together? This "fusion" dish takes our lean, pasture-raised chicken breast and transforms it into a creamy, savory masterpiece. Paired with a potato baked in a pool of butter in a cast-iron skillet, this is a hearty, nutrient-dense meal that will completely redefine "potato night."

Ingredients

  • 1 pack KSP Chicken Breast (2–3 lbs), cubed
  • 3–4 large potatoes
  • 1 cup curry paste
  • 1 cup whole Greek yogurt
  • ½ cup raisins
  • 1 medium/large onion, chopped
  • Minced garlic (measure with your heart!)
  • Butter (lots of it!)
  • Green onions, for garnish
  • Shredded cheese (Parmesan or your favorite)
  • Seasonings (to taste): Salt, pepper, and curry powder

Directions

  1. Marinate the chicken: Mix cubed chicken with curry paste and Greek yogurt; cover and refrigerate for 2 hours or overnight.
  2. Prep the potatoes: Preheat oven to 425°F. Wash and prick potatoes with a fork.
  3. Bake in cast iron: Butter your skillet, add potatoes, season with salt/pepper, and add a generous pat of butter. Bake for ~1 hour, flipping halfway and adding butter as needed for crispiness.
  4. Sauté the aromatics: While potatoes bake, sauté onion and garlic in butter with salt, pepper, and curry powder until golden brown.
  5. Cook the curry: Add the marinated chicken and raisins to the skillet. Cook until the chicken is tender and pulling apart easily.
  6. Assemble: Cut an "X" into your crispy potato, add butter, and top with a "heaping helping" of the chicken curry mixture.
  7. Garnish: Finish with shredded cheese and fresh green onions.

From Our Pasture to Your Plate

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