Serves 6
Preparation: 15 min
Cooking: 25 min
800 g potatoes, cubed
60 ml (¼ c) oil
5 ml (1 t) mustard seeds
2 garlic cloves, finely chopped
5 cm fresh ginger, finely chopped
15 ml (1 T) medium curry powder
2 ml (½ t) turmeric
30 g butter
6 spring onions, finely sliced
1 green chilli, finely chopped
salt and pepper
STUFFED CHICKEN
6 chicken breasts, butterflied
150 g Camembert cheese
6 rashers bacon
5 fresh sage leaves
125 ml (½ c) tomato sauce
45 ml (3 T) balsamic vinegar
15 ml (1 T) maple syrup
1 garlic clove, crushed
Preheat the grill on high.
1 Boil the potatoes over medium heat for 8 minutes or until almost soft. Drain in a colander.
2 Heat the oil in a pan over medium heat, add the mustard seeds and toast until they start to pop. Add the garlic, ginger, curry powder and turmeric and cook for a few seconds while stirring.
3 Add the butter and potatoes and fry for 5 minutes. Add the spring onions, chilli, salt and pepper. Remove from the stove plate and keep warm.
4 Stuffed chicken: Cut the cheese into 6 pieces and wrap each in bacon. Place each cheese parcel in the middle of a butterflied chicken breast, fold over and secure with cocktail sticks.
5 Mix the sage, tomato sauce, vinegar, syrup and garlic. Brush over the chicken. Transfer to a baking sheet and grill for 10 minutes. Turn and baste with the remaining sauce mixture and grill for a further 10 minutes or until the chicken juices run clear.
6 Remove the cocktail sticks and serve the chicken with the potatoes and a tomato sambal.
