Ingredients:
- 1 pack pastured chicken breast (2-3lbs)
- 1 cup curry paste
- 1 cup whole Greek yogurt
- ½ cup raisins
- 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
- Top with shredded cheese and green onion
- Eat and be happy