One Pot (Or Pan in this case) Cooking

Coriander Chicken with Spicy Potatoes.

I am possibly the worst washer-up in the world. At the end of a seven-day cycle my kitchen honestly looks like they’re filming Saw XIXI: The Final Slaughter between the sink and what could be my oven if you could see it under the pile of dirty plates. I regularly and willfully ignore vast tottering piles of dishes, pots, cutlery and cups of every shape and description, and pretend that as long as I’ve got new episodes of Gossip Girl to watch – everything should somehow work itself out. Which is how I came to come up with this little gem of a dish the other night, because all I had left to cook with was a pan. Seriously, that was it, mostly because everything else was cordoned off behind hazard tape. Luckily it’s also quick to do, because at the time, I was fairly certain that something unhygienic was going to fall on me, so I wanted to get out of there as quick as possible.

No, I did not individually position each coriander leaf.
No, I did not individually position each coriander leaf.

Ingredients (for 2)

3 or 4 medium-sized potatoes
Half a glass of coconut milk
3 chicken breasts (cut into strips/chucks – whatever you prefer)
1 green Pepper (sliced and seeds removed)
1 good handful of fresh coriander (leaves chopped, stalks removed)
1 4cm piece of ginger (finely chopped)
half a dried chilli (finely chopped)
1 tspn smoked paprika
1 tspn turmeric
1 tspn ground coriander seeds
1 tspn ground black pepper

What to do:

Combine the turmeric, paprika, ground coriander, pepper and chilli and set aside.

Cut the Potatoes into thickish chips, heat some olive oil in a pan and fry them until golden brown and crisp. This is the crucial bit of this whole recipe, don’t use too much oil, you seriously need less than you think, literally just enough so that the chips are sitting in about 2mm of oil.

As the chips are almost at the point where you’d call them “ready”, add the green pepper, chicken strips, ginger and spice mix and stir vigorously. Keep everything moving in the pan so that the potatoes, vegetables and spices all combine. Then add most of the fresh coriander (keep just a bit in reserve), and then start to add the coconut milk, while still stirring.

You don’t want this to sit in the pan for too long otherwise the potatoes will get soggy and you want them to retain their crispiness, so as soon as all the milk has been added to the pan and combined to form a lovely glaze on the meat and vegetables, you should whip it out, get it on a plate, slap the rest of the coriander on it as a finishing touch, and eat.

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