3-4 potato (this recipe includes how to bake crispy baked potato in cast iron skillet, you do not have to make yours this way. Bake your potato however you’d like)
1 medium/large onion
Garlic, no wrong answer here just as much minced garlic as the ancestors say
Butter (we will use a lot)
Green onion
Salt & pepper to taste
Curry powder
Shredded Cheese, use what you’d like, I chose Parmesan
Directions:
cut chicken breast into cubes and set aside in bowl
Mix curry paste and yogurt with chicken, cover & set in fridge to marinate for at least 2 hours, or overnight
When ready too cook preheat oven to 425°F, wash and stab your potatoes with a fork.
Butter the inside of your cast iron, place potatoes in and season with salt and pepper. Add generous hep of butter to the center of the cast iron and place in the oven. Bake for about a hour, depending on the size of your potatoes, flipping have way through and adding butter as needed.
While potatoes are baking, chop your onion and garlic, place in a skillet with butter, season with salt, pepper and curry powder and sautuntil golden brown.
Add your chicken and raisins, cook until chicken is falling apart
Pull out your potatoes and place a potato on your plate, cut a X into the potato and break open, add a generous slice of butter, and salt & pepper to taste
Place a hepping helping of the chicken curry mixture on potato