Potato soufflé pancakes with fried chicken and curry sauce
Crispy fried chicken marinated in a mix of coriander, habanero chilli, garlic and buttermilk is served on top of a potato soufflé pancake and drizzled with a rich Jamaican-style curry sauce.
Ingredients
For the marinade
- ½ bunch fresh coriander, chopped
- 1 habanero chilli, thinly sliced
- 6 garlic cloves, thinly slicedÌý
- 6 spring onions, thinly slicedÌý
- 1 tbsp fresh thyme, leaves picked
- ½ bunch fresh parsley, finely chopped
- 200ml/7fl oz buttermilkÌý
- 12 chicken wings
For the curry sauce
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 1 tbsp gratedÌýfresh root ginger
- 6 garlic cloves, finely chopped
- 1 scotch bonnet chilli, chopped
- 1 tbsp fresh thyme, leaves picked
- 2 tbsp Jamaican curry powderÌý
- 300ml/10fl oz chicken stockÌý
- 400ml/14fl oz coconut milkÌý
- salt, to taste
For the potato soufflé pancake
- 200g/7oz mashed potatoesÌý
- 2 free-range eggs, separatedÌý
- 125ml/4fl oz full-fat milkÌý
- 75²µ/2½´Ç³ú plain flourÌý
- 1 tsp bicarbonate of sodaÌý
- clarified butter, for cooking
For the flour mixture
- 200g/7oz plain flourÌý
- 100²µ/3½´Ç³ú cornflourÌý
- 1 tbsp jerk seasoningÌý
- oil, for deep frying
- salt and freshly ground black pepper, to tasteÌý
To serve
Method
To make the marinade, combine the coriander, chilli, garlic, onions, thyme and parsley in a bowl and pour in the buttermilk. Mix to combine and then add the chicken wings. Place in the fridge, covered, to marinate overnight.
To make the curry sauce, heat the oil in a saucepan over a medium heat. Add the onion, celery, ginger, garlic, chilli, and thyme and cook until the vegetables are soft. Add the curry powder, then the chicken stock and simmer until the volume of liquid has reduced. Add the coconut milk, bring to the boil, then cook until reduced to a coating consistency. Taste, season with salt if needed and keep warm.
To make the potato soufflé pancakes, mix the potatoes in a bowl with the egg yolks, milk, flour and bicarbonateÌýof soda.
Whisk the egg whites until fluffy in a separate clean bowl and then fold the whites into the potato mixture.
Heat some clarified butter in a pan and drop 4 dollops of the mixture into the pan, cook on both sides until golden-brown and risen.ÌýKeep warm.Ìý
To make the flour mixture for the chicken, combine the flour, cornflour, jerk seasoning, salt and pepper on a large plate and mix well.
Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the marinated chicken in the flour mixture and then transfer to the deep-fat fryer. Deep fry until golden-brown and cooked through. Keep warm.
To serve, pile the chicken on top of the potato pancakes and drizzle over the curry sauce. Garnish with the sliced peppers, chillies, and coriander.
