06Aug '09

Curry potato wedges and chicken with pineapple sauce

The potato wedges are so easy they almost don’t need a recipe!  They really complement the sauce that goes with the chicken though so I’ve included every element of the dish here.  This is probably as healthy as roast potatoes can ever be and they make a great alternative to chips.  The sauce is healthy too so as long as your not avoiding carbs just go for it!

Ingredients:

For the curry potatoes -

  • 1 large baking potato between two people
  • 1 heaped teaspoon of curry powder – check it is within the best before date.  Old curry powder gets flavourless fast!
  • 1 tablespoon of vegetable oil

For the sauce -

  • 1 white onion, roughly chopped
  • 1/2 teaspoon turmeric
  • 1 red chilli roughly chopped
  • 2 teaspoons of fresh thyme leaves
  • 100 mils low fat buttermilk
  • 3 tablespoons fat free plain yogurt
  • 6-10 pineapple chunks
  • Salt and pepper

For the chicken -

  • 1 chicken breast or thigh per person
  • Salt and pepper
  • A little vegetable oil

 

Method:

  1. Chop the potato in half, sit it on the flat cut edge and slice into thick wedges.
  2. Mix the oil and curry powder in a baking tray and roll the potato wedges in it. Put them in the oven at 200 degrees C for 5 minutes.
  3. After 5 minutes rub the chicken in a tiny bit of oil and sprinkle with salt and pepper. Put it on the baking tray with the potatoes and put back in the oven for 25 minutes.
  4. While that’s cooking, put your onion, chilli, salt, pepper and buttermilk into a liquidiser and blend.  After a minute or so add the pineapple chunks and blend again.
  5. When the mixture looks fairly smooth pour it into a saucepan or frying pan through a sieve.  This will get rid of any annoying pineapple fibres or obstinate onion pieces.
  6. Stir in the fresh thyme, turmeric and yogurt and heat through gently.
  7. Serve the sauce over the chicken with a side of wedges. 

I really love the combination of fruit and spice in this dish.  It somehow manages to be exotic and great comfort food at the same time.  Plus I always feel hungry when I think about potato wedges! 

PS. I haven’t tried it but I think this dish would work well with salmon fillet or a firm white fish too.

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