Recipe Inspiration

Ingredients...

2kg White potatoes, peeled and cut into 5cm (2‑inch) chunks

1.5kg Boneless chicken thighs

85g Essential Cuisine Indian Inspired Tikka Seasoning 

90g Essential Cuisine Street Food Chef American BBQ Style Seasoning

500ml Essential Cuisine Curried Onion Sauce 

200g Grated carrot

100g Grated radish

150ml Olive oil 

500ml Rich Sauces Alfee’s Tikka Mayonnaise

1 Litre buttermilk

300g Plain flour

Salt, to taste

Optional garnish:

Spring onions, sliced

Chopped chillies

Crispy onions

Method...

1. Boil the potatoes in salted water until just tender, then drain and steam dry. Toss with 100ml olive oil mixed with 60g Indian Inspired Tikka Seasoning and roast at 180°C for 25–30 minutes until golden and crisp.

2. Mix the grated carrot and radish with the remaining 50ml olive oil and a pinch of salt. Set aside chilled.

3. Simmer the Curry Onion Sauce with the remaining 25g Indian Inspired Tikka Seasoning for 2–3 minutes, then keep warm.

4. Season the chicken thighs with Street Food Chef American BBQ Style Seasoning and marinate for at least 1 hour. Coat in buttermilk, then flour, and deep fry at 170–175°C until golden, crispy, and cooked through.

5. Spoon curried onion sauce over the potatoes, top with the fried chicken, add a little more sauce, and finish with the slaw. Serve with Rich Sauces Alfee's Tikka Mayonnaise and garnish as desired.