Ingredients
| large eggs |
4
|
| russet potatoes |
4
|
| goat cheese curds (recipe follows) |
24
|
| butter chicken gravy (recipe follows) |
2 c.
|
| sumac |
1 tbsp.
|
| Salt and pepper, to taste | |
| white vinegar |
2 tbsp.
|
| Cilantro, for garnish |
Directions
-
PLACE potatoes in water and bring to simmer. COOK until tender, being careful not to let potatoes burst while cooking, about 20 minutes.
-
REMOVE potatoes from water and cool to room temperature. When cool, using a spoon, PEEL the skin and dice into about ½-inch square pieces.
-
FRY potatoes in fryer until golden brown. REMOVE from fryer, SEASON with salt and pepper, and set aside.
-
In same oil, FRY goat cheese curds. SEASON with salt and pepper, and set aside
-
PLACE one gallon of water in a pot at least four inches deep. ADD vinegar and bring to light simmer. CRACK each egg into a separate ramekin, ensuring no broken yolks or shell pieces are caught in whites.
-
Gently DROP each egg in simmering water and POACH for about 3 to 4 minutes or until whites are set. REMOVE from water and set in a clean ramekin.
-
HEAT butter chicken gravy.
-
To assemble, DIVIDE fried potatoes among four bowls; SPOON ½ cup of butter chicken gravy over each. TOP with cheese curds. PLACE a poached egg in the center of each. SEASON egg with sumac, salt, and pepper, garnish with cilantro leaves.
Goat Cheese Curds Ingredients
| large eggs |
2
|
| water |
2 tbsp.
|
| flour |
2 c.
|
| panko breadcrumbs |
2 c.
|
| goat cheese |
8 oz.
|
Directions
-
BEGIN by setting up a breading station in three separate bowls, starting with flour, then egg wash (eggs and water combined), then panko.
-
ROLL goat cheese into marble-size balls. Then BREAD, coating each in flour, then egg, then panko.
-
Set on plate for frying.
Butter Chicken Gravy
| chicken thighs, skinless, boneless |
2 lbs.
|
| Salt & pepper, to taste | |
| canola oil |
1 tbsp.
|
| onion, diced |
1
|
| garlic cloves, minced |
3
|
| ginger, fresh grated |
1 tbsp.
|
| garam masala |
1 tbsp.
|
| chili powder |
1 tsp.
|
| cumin |
1 tsp.
|
| cayenne pepper |
½ tsp.
|
| Roma tomatoes, diced |
5
|
| cream |
1 c.
|
| butter |
6 tbsp.
|
Directions
-
DICE chicken thighs in ½-inch pieces. SEASON with salt and pepper.
-
HEAT oil on high in medium saucepot. SAUTÉ chicken until fully cooked. REMOVE from pot and set aside.
-
In same pot, ADD onion, garlic, ginger, and spices. STIR for a minute until fragrant.
-
ADD diced tomato, cream, and cooked chicken back to pot.
-
COOK on low heat for 30 minutes or until chicken is soft.
-
FINISH by stirring in butter until well incorporated.