Potato soufflé pancakes with fried chicken and curry sauce
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
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 sliced
- 6 spring onions, thinly sliced
- 1 tbsp fresh thyme, leaves picked
- ½ bunch fresh parsley, finely chopped
- 200ml/7fl oz buttermilk
- 12 chicken wings
For the curry sauce
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 1 tbsp grated fresh root ginger
- 6 garlic cloves, finely chopped
- 1 scotch bonnet chilli, chopped
- 1 tbsp fresh thyme, leaves picked
- 2 tbsp Jamaican curry powder
- 300ml/10fl oz chicken stock
- 400ml/14fl oz coconut milk
- salt, to taste
For the potato soufflé pancake
- 200g/7oz mashed potatoes
- 2 free-range eggs, separated
- 125ml/4fl oz full-fat milk
- 75g/2½oz plain flour
- 1 tsp bicarbonate of soda
- clarified butter, for cooking
For the flour mixture
- 200g/7oz plain flour
- 100g/3½oz cornflour
- 1 tbsp jerk seasoning
- oil, for deep frying
- salt and freshly ground black pepper, to taste
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 bicarbonate of 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. Keep warm.
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.
