Valentine is almost here – in fact it’s tomorrow and once again I’d be sharing one recipe that is close to my heart. So close that I only attempt it once a year (excluding special occasions where I need to whip out my little recipe book to impress).
From the title you already know its Mashed potatoes in chicken curry sauce, and although the components here are pretty popular, it’s the way in which it is served that differentiates this from any other style or method.
Let’s get started then:
Ingredients
6-10 tubers/balls of potatoes
2 Eggs
Vegetable Sprouts
1/2 of a Whole Chicken
Spice – Curry, Thyme, Pepper, Salt, Seasoning
Vegetable oil
Onions
Method
1. Season the chicken with diced onions, plus spice and allow to sit for a while (in a refrigerator)
2. Peel and slice potatoes into boiling water to cook until it’s soft enough to be mashed
3. Chicken can either be steamed before grilling in oven until it turns golden brown
4. Stock obtained from steaming should be mixed with vegetable oil
5. Add spice into stock and oil, with curry being dominant, stir until you get a thick paste
6. Boil eggs and thinly slice for garnish. Sprout vegetable can be used instead or along side.
7. Grilled chicken to be cut into four pieces and steamed in curry sauce for 3 minutes
8. Chicken in curry sauce to be served in a bowl, mashed potatoes to be scooped – ‘Like ice cream’ into bowl, and garnish to be added as desired.
Voila, there you have it. You are free to put in your favorite add-ons or go shrimp instead of the chicken, at the end of the day it’s the scoops of mashed potatoes that stand out in this amazing sauce – and the scoops can also go into the bowl before the sauce.
Bon Appetit and Happy Valentine from all of us at EasyAppetite.
About Cook: Nubi Kayode is a Co-Founder of Easy Appetite, an online takeaway site that allows you order, experience and recommend meals for various restaurants. More at http://easyappetite.com
