|1||each||Yellow Capsicum (Sliced)|
Cut the chicken into rough cubes and dice the onions. On the stovetop, heat the oil on medium heat and fry the chicken and onion. While they cook, boil the carrots and potatoes – in separate pots – until they become soft.
Once the chicken and onion have turned brown, add the curry powder, potatoes and carrots and stir continuously. Pour in the water and allow to simmer on a medium heat for five minutes. This process will allow the potatoes to soak up the moisture, to create a thick filling.
Add salt, pepper and brown sugar to the mixture, and then place it into the Robot Coupe until it is well blended together.
Once the filling is ready, fill the Pampas Shells with the mixture and smooth the top over by using the back of a spoon. Place two strands of capsicum in a criss-cross pattern over the top as a feature, then cook the filled shells in the oven for 12 to 15 minutes at 165 degrees. To serve, place them on a long wooden serving platter.