Roast Chicken & Farce Curry, Polenta & Grits, Tomato Jam & Chili Mint Chutney - Recipe Finder
Roast Chicken & Farce Curry, Polenta & Grits, Tomato Jam & Chili Mint Chutney
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.
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