Monday, 24 June 2013

Baked Potato with Creamy Swedich Chicken Curry Mix (Kycklingröra) - Recipe

You will find The Creamy Chicken Curry Mix with a baked potato in almost every restaurant or cafe in Sweden. It is a favorite among many, for lunch and dinner. Although it is not the most healthy option, I used to eat it a lot when I went out with friends. I miss having it on the menu here in the UK. But, it doesn't stop me from making it, so here is a very tasty recipe of these chicken curry mix. You don't necessary need to eat it  with baked potato, it is an excellent filler for a baguette to take with you to school, work or for a  nice picnic, as it is eaten cold.

Serves: 3

2 chicken breast
1 tsp curry powder
1 dl mayo
2 dl greek yoghurt or add more if needed
2 tbsp Swedish cucumber relish (Boston Gurka mix)
2 tsp Dijon mustard
1,5 tbsp curry powder or more if needed for the mix
1 red onion, diced
1 red paprika, diced
few sugar snaps, diced
2 dl sweet corn
salt and pepper
1 tsp paprika powder
2 tbsp oil
3 big baked potatoes


1- Start by cleaning and dicing the chicken breast. Brown it in 2 tbsp oil on high heat and season it with salt, pepper and 1 tsp curry powder. Once done, put it aside.

2- Wash the onion, sugar snaps, paprika and sweet corn and dice them up. Put them in a bowl that will not get stained due to the curry powder. Add salt, pepper to taste as well as the 1,5 tbsp curry powder and mix. 

3-  Add the mayo, yoghurt, paprika powder, more curry powder if needed as well as the cucumber relish and mix well.

4- Once the creamy mix is ready and the chicken has cooled a little, add the chicken to the creamy mix.

5- Serve the creamy chicken mix with a hot baked potato.


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