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Potato soufflé pancakes with fried chicken and curry sauce
Fruit and vegetables
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
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
¼ green
pepper
, julienned
¼ red
pepper
, julienned
¼ yellow
pepper
, julienned
1 red
chilli
, thinly sliced
1 green
chilli
, thinly sliced
2 tbsp chopped
fresh coriander
sprigs
Tins, packets and jars
300ml/10fl oz
chicken stock
400ml/14fl oz
coconut milk
200g/7oz
mashed potatoes
75g/2½oz
plain flour
200g/7oz
plain flour
1 tbsp
jerk seasoning
Cooking ingredients
2 tbsp
vegetable oil
2 tbsp Jamaican
curry powder
1 tsp
bicarbonate of soda
100g/3½oz
cornflour
salt and freshly ground
black pepper
, to taste
Dairy, eggs and chilled
200ml/7fl oz
buttermilk
2 free-range
eggs
, separated
125ml/4fl oz full-fat
milk
clarified butter
, for cooking
Meat, fish and poultry
12
chicken wings
Other
salt, to taste
oil, for deep frying
Back to recipe
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