Special Equipment

Oven Ceramic Dish
Oven Tray lined with Baking Paper
Deep Skillet or Medium Sized Fry Pan

Prep time: 3 hours (marinating time)
Cooking time: 1 hour

Ingredients

6 Chicken Chops with skin

1/2 teaspoon of Salt
1/2 teaspoon of Raw Sugar
1/4 teaspoon of White Pepper
1/2 teaspoon of Sweet Paprika
1/4 teaspoon of ground Turmeric*
1/4 teaspoon of ground Coriander*
1/2 teaspoon of mild Curry Powder*
1/2 tablespoon of light Soy Sauce
1 tablespoon of Oyster Sauce
4 tablespoons of Vegetable Oil

4 large Potatoes, washed and peeled
1.25 Litres of Water
1 tablespoons of Olive Oil
1/2 teaspoon of Salt

1/2 Brown Onion, diced
2 Garlic Cloves, sliced
300ml Light thickened Cream
12 Curry Leaves*
Fresh Coriander Leaves to garnish (optional)

Create

Marinate the Chicken Chops with the Salt, Sugar, White Pepper, Sweet Paprika, ground Turmeric ,ground Coriander, Curry Powder, Soy Sauce and Oyster Sauce for 3 hours ahead of cooking time.

When its time to cook – Pre-heat the oven to 180C (350F).

In a medium saucepan, bring to the boil 1.25 litres of water and add the 4 large potatoes. Cook for about 10 mins and drain in a colander. Splash with some cold water and let the potatoes cool for another 10 mins.

Slice the potatoes to make rounds of about 1cm in thickness. Lay on the ceramic oven dish and drizzle with the olive oil and sprinkle with salt. Allow to cook in the oven for 15 mins whilst the Chicken is being prepared.

Whilst the potatoes are cooking, heat up half of the Vegetable Oil in the deep skillet or fry pan and sear the Chicken pieces, skin side first and then the bottom, until a lovely golden colour is achieved. Transfer the Chicken to the Tray lined with Baking paper. Put in the Oven and cook both the Chicken and the Potatoes (that were still in the oven) for another 30 mins. The Potatoes will have turned a lovely brown colour after cooking for 45 mins and the Chicken will have cooked further after being in the oven for 30 mins. Ensure you keep the juice from the Chicken that has collected in the tray for the sauce.

In the deep skillet or fry pan, add the remaining Vegetable Oil and brown the Onion and Garlic on medium heat. Add the Curry Leaves and fry for a couple of seconds. Add the Potatoes and then the Chicken ensuring that they don’t stick to the pan. Pour in the Cream and the leftover juices from the chicken and ensure that the potatoes and the chicken are well coated with the sauce.

Reduce heat and let simmer for about 5 mins. The sauce should turn from a light creamy colour to a more golden colour and once bubbling, it’s ready to serve. Garnish with fresh Coriander Leaves if desired.

Transfer the whole skillet or pan to the centre of the table and serve together with bowls of steam rice and any steamed greens as an accompaniment.

Serves 2-3

* Refer to ‘The Asian Pantry’