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Chicken And Potato Curry Jaffle
Recipe by Minoli De Silva
Peckish? Try this flavour-packed take on the humble jaffle.
- Steps
- Ingredients
Steps
- For the Tomato Chutney, heat the oil in a small saucepan over low medium heat. And onions and fry until golden. Add the curry leaves and cook until crispy.
- Add the garlic, chillies and tomatoes and cook until the tomatoes start caramelising. Add dry spices and stir to combine. Add tamarind paste and vinegar. Stir and cook for 1 minute, then add in the treacle. Cook for 1 minute, then add in the pandan leaf and stock. Once the stock is simmering for a few minutes, add in the coconut milk. Cook the chutney until thickened. If too thick, add in a dash of chicken stock or water, then remove from the heat.
- Remove the pandan, then transfer to the canister of a stick blender and blend until smooth. Add lime zest and salt, to taste. Transfer to a serving bowl and set aside.
- For the Chicken and Potato Curry Jaffle, heat a fry pan on medium heat. Add coconut oil and fry the onion, garlic, curry leaves and green chilli for a few minutes, then add the chicken wing pieces. Season with salt, and fry until wings begin to colour, about 3 minutes.
- Add the dry spices and ginger and mix well. Fry for 1 minute until the spices become fragrant, then add the tamarind and tomato. Stir to combine and fry for a few minutes – or until tomatoes start to break down and soften, almost caramelising.
- Add chicken stock and pandan leaf and cook for a further 5 minutes on medium heat. Add the coconut milk and soy sauce simmer until chicken is cooked through and sauce has reduced and thickened, about 15 minutes. Season with salt, white pepper and add a squeeze of lime juice, to taste. Remove from the heat and set aside to cool. Remove the meat from the chicken wings and place into a bowl. Strain the sauce through a sieve into the bowl of chicken meat. Stir to combine.
- Microwave the potato cubes for 5 minutes on high. Add the potato cubes to the chicken and sauce. Combine and season to taste.
- Heat a double jaffle iron. Spread a generous butter one side of each slice of bread. Place a generous amount of filling between bread slices and cook in jaffle iron and cook for 6-7 minutes, or until the jaffle is golden brown.
- Repeat with remaining bread and filling. Serve jaffles with the Tomato Chutney on the side.
