Chicken Curry With Baked Potatoes

• 4 None potatoes (each about 300g)
• 300 g chicken fillets
• 1/2 None pineapple, peeled and cut into cubes
• 2 None red onions, peeled and sliced
• 3 stalks marjoram
• 4 tbsp mayonnaise
• 200 g mascarpone
• 1 pinch curry powder
• 1-2 tbsp brandy
• None None oak leaf lettuce leaves, torn into bite-size pieces
• None None some pineapple and fresh marjoram for garnish

1. Preheat the oven to 400u0b0F. Wrap the potatoes in aluminum foil and bake for 1 hour.
2. Meanwhile, cook the chicken breast in boiling salted water for about 12 mins, then cut it into small pieces. Mix the chicken, pineapple, onions, marjoram, mayonnaise and mascarpone (or whipped cream cheese, if using). Add the curry powder and brandy and season to taste.
3. Unwrap the potatoes, cut open lengthwise and and fill them with curry. Serve them with lettuce leaves, and garnish with pineapple and marjoram.

potatoes, chicken fillets, pineapple, red onions, stalks marjoram, mayonnaise, mascarpone, curry powder, brandy, leaf lettuce leaves, pineapple

Taken from recipes-plus.com/api/v2.0/recipes/16671 (may not work)