Roast Chicken & Farce Curry, Polenta & Grits, Tomato Jam & Chili Mint Chutney

Info

  • Course:

    Main Course

  • Prep Time:

    4 Hours

  • Total Time:

    Under 4 Hours

  • Skill Level:

    Moderate

  • Cost:

    Moderate

Top Chef Masters, Season 2, Episode 4, Elimination Challenge, Winner

Ingredients

  • 1 cup Green Mint Leaves
  • 3 Pieces of Chili
  • Green onion
  • 1 tablespoon Curry Powder
  • 5 Cloves of Garlic
  • 1 Tablespoon of Ginger
  • Coriander
  • Chicken Leg
  • 1 Pineapple
  • 3 Cups Plum Tomatoes
  • ½ teaspoon Mustard Seed
  • Red Chili
  • ½ teaspoon Fennel Seed
  • 2 ½ cups Polenta
  • Fresh corn
  • Zucchini
  • ½ cup Sugar + 1 teaspoon
  • Salt 
  • Ground Thai Long Peppercorn
  • 2 liters of Water
  • 1 tablespoon Olive Oil

Directions

1. Curry Paste: Blend 5 cloves of garlic, 1 tablespoon of ginger, and 1 tablespoon of curry powder together.

2. Spread curry paste on de-boned chicken leg. Roll and roast in the oven at 375 degrees for 25 minutes.

3. Mint Chutney: Blend 1 teaspoon of sugar, a pinch of salt, 3 pieces of chili and 1 cup of green mint leaves together.

4. Tomato Indian Jam: Place 3 cups of plum tomatoes, ½ teaspoon of fennel seed, ½ teaspoon of mustard seed, ½ cup sugar, pinch of salt in a pot and stew for 30 minutes.

5. Cut pineapple in small pieces and add a pinch of ground thai long peppercorn. Bake in the oven for 30 minutes.

6. Polenta: Boil 2 liters of water with 1 tablespoon of olive oil and 2 ½ cups polenta. Cook for 30 minutes. Add corn kernels and grated zucchini.

© 2012 Susur Lee