Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Gunpowder Potatoes
Gunpowder potatoes are crisp-edged roast potatoes finished in a smoky, spicy masala inspired by South Indian podi flavours. The contrast of crunchy edges and soft centres makes them ideal for sharing.
Serve alongside grilled meats, curries or a cooling yoghurt dip for a bold side dish that brings heat, tang and texture to the table.
Method
20m50m1h 10m
- Heat the oven to 220°C fan and place a large roasting tray inside to heat.
- Bring a large pan of salted water to the boil. Add the potatoes and bicarbonate of soda, then simmer for 8 to 10 minutes until the edges are just tender.
- Drain well and shake the potatoes in the colander to rough up the surface.
- Carefully tip the potatoes into the hot tray with the oil and toss to coat. Roast for 35 minutes, turning once halfway, until deeply golden and crisp.
- While the potatoes roast, toast the chana dal, sesame seeds, coriander seeds and cumin seeds in a dry pan over a medium heat for 2 to 3 minutes until fragrant.
- Crush the toasted spices with the chilli flakes, turmeric and 1/2 teaspoon salt using a pestle and mortar or spice grinder.
- Melt the butter with the ghee in a small pan, stir in the garlic for 30 seconds, then add the spice blend and cook for 20 seconds.
- Transfer the roasted potatoes to a large bowl, add the spiced butter, lemon zest and half the lemon juice, then toss until evenly coated.
- Finish with chopped coriander and a final squeeze of lemon juice, then serve immediately.
Ingredients
- 1 tsp Cumin seeds
- 1 tsp Fine Sea Salt plus extra to taste
- 1.2 kg Maris Piper Potatoes peeled and cut into 4 cm chunks
- 1/2 tsp Ground Turmeric
- 2 tbsp Fresh coriander finely chopped
- 1 Lemon zest finely grated and juiced
- 20 g Unsalted butter
- 1 tbsp Ghee melted
- 2 tsp Coriander Seeds
- 1 1/2 tsp Kashmiri Chilli Flakes
- 1/2 tsp Bicarbonate Of Soda
- 2 tsp White Sesame Seeds
- 2 Garlic Cloves finely grated
- 1 tbsp Chana Dal
- 3 tbsp Neutral Oil
Notes
For extra crunch, let the potatoes steam dry in the colander for 2–3 minutes before roasting.
If you prefer milder heat, halve the chilli flakes and add more lemon juice at the end.
A spoonful of natural yoghurt on the side balances the spice.
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