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Chicken Tikka Jacket Potatoes

Chicken Tikka Jacket Potatoes

Serves: 4 Prep: 15 mins Cook: 15 mins Total: 30 mins

Bowl-of-comfort British: Chicken Tikka Jacket Potatoes that warms and fills.



 

Ingredients

For the Jacket Potatoes

  • 4 large baking potatoes (Maris Piper or King Edward)
  • 1 tbsp olive oil
  • 1 tsp salt

For the Chicken Tikka Filling

  • 2 chicken breasts, diced
  • 2 tbsp tikka curry paste
  • 2 tbsp natural yogurt
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 red pepper, diced
  • 100ml double cream or coconut milk
  • ½ tsp chili powder (optional, for extra heat)
  • ½ tsp salt

Toppings

  • 2 tbsp fresh coriander, chopped
  • 2 tbsp mango chutney (optional)
  • 50g grated cheddar cheese (optional, for fusion twist)

Instructions

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Bake the Potatoes

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  1. Step 1

    Preheat oven to 200°C (180°C fan).

  2. Step 2

    Wash potatoes, prick with a fork, rub with oil and salt.

  3. Step 3

    Bake for 1 hr–1 hr 15 mins until skins are crisp and inside fluffy.

Cook the Chicken Tikka

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  1. Step 4

    Marinate chicken in tikka paste and yogurt (15 minutes minimum, overnight if possible).

  2. Step 5

    Heat oil in a pan, add onion and red pepper, cook 5 minutes until softened.

  3. Step 6

    Add chicken and cook until browned all over.

  4. Step 7

    Stir in cream (or coconut milk), simmer 10 minutes until thickened.

  5. Step 8

    Season with chili powder and salt.

Assemble

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  1. Step 9

    Slice open each baked potato.

  2. Step 10

    Fluff insides with a fork and add a little butter if desired.

  3. Step 11

    Spoon over chicken tikka mix.

Finish

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  1. Step 12

    Garnish with fresh coriander.

  2. Step 13

    Add mango chutney or sprinkle cheese on top if using.

Additional Notes

Serve

  • Best with a side salad or cooling raita.
  • Works as a main meal or hearty lunch.

Suggested Pairing

  • Crisp lager or iced mango lassi
  • Onion bhajis on the side for a full fakeaway feel

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