Monday, June 21, 2010

Pan Sauteed Chicken with Potato "Noodles" and Curry Onion Jam

I am a huge fan of top chef, well, really ANY cooking shows. I decided to be brave and try the winning recipe from last week's show. I am so glad I did! This was so simple and tasted amazing!! The curry onion jam really made this all pop. It made your tastebuds feel as though fireworks were going off in your mouth. So flavorful!  I did tweek the recipe a little bit to the ingredients I had in the house. This will definately be a repeat for sure!


Any type of chicken part you like to use
1 tsp cumin powder
1 TBSP salt

Potato "Noodles":

1 large potato, julienned (8 oz)
2 TBSP butter
4 oz chicken stock
Salt and pepper, to taste

Curry Onion Jam:

1 onion, brunoised (8 oz)
2 oz sugar
1 tsp curry spice mix
4 oz  rice vinegar
For the Chicken:

Season chicken and marinade for 15 to 20 minutes. Sauté with olive oil.

For the Potato "Noodles":

In a pan over gentle heat, combine julienned potatoes, butter, vegetable stock, salt, and pepper. Glaze “noodles” until cooked and season to taste.

For the Curry Onion Jam:

In a pan over low heat, sweat onions, sugar, and curry spice in oil until soft. Deglaze with vinegar and season with salt. Chill.

To Plate:

Place potato noodles onto plate. Arrange chicken. Top with onion jam.

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