We're going to fried chicken town with the help of The Chicken Connoisseur @The CNSR in this week's episode of #GodSaveThe Food. It's not just any fried chicken, it's Boss Man @MATTY MATHESON fried chicken AND he's done it three ways; Jerk, Curry and Parmo. It's finger lickin' good. Episode 5 of 6-part series #GodSaveTheFood. INGREDIENTS CURRY MARINADE 1 bunch Coriander Stems 3 Tomatoes 3 Scotch Bonnet Peppers 8 cloves Garlic 2” piece Ginger 1 tbsp Garam Masala 1 tbsp Cayenne 1 tbsp Yellow Curry Powder 1 tbsp Tumeric 1 tbsp Cumin 1 tbsp Ground Coriander 1 tbsp Ground Ginger ½ tbsp Ground Cinnamon 1 tbsp Coriander Seed 1 tbsp Fenugreek Seed 1 tbsp Cumin Seed 1 tbsp Fennel Seed Dried fenugreek leaves ½ cup Olive Oil ½ cup Water Salt JERK MARINADE 10 cloves Garlic 3” piece Fresh Ginger 1 bunch Spring Onions 1 bunch Thyme 1 bunch Coriander 4 Scotch Bonnets 2 heaped tbsp All Spice 1 tbsp Cloves 1 tbsp Coriander Seed 1 tbsp Cumin 1/2 tbsp Nutmeg 1 tbsp Cayenne 1/2 tbsp Garlic Powder 1/2 tbsp Onion 1 tbsp Chili Flake 2 tbsp Brown Sugar ½ tbsp dried Thyme 1 tbsp Ground Cinnamon ½ cup Soy Sauce Worcestershire Sauce Olive Oil CHICKEN PARMO 2 tbsp Sugar 4 tbsp Salt 2 cups Water 2 tbsp Butter 1 cup Milk Fresh Nutmeg Shredded Cheddar Cheese 4 chicken legs, thighs attached Sour Cream Mayonnaise All Purpose Flour Limes METHOD 1. Cut your chicken legs at the joint so you have 4 chicken legs and 4 chicken thighs. Take 3 large resealable freezer bags and separate your chicken into each bag 2. First, we make the curry marinade. In a blender, add one bunch of coriander stems, 3 scotch bonnet peppers, and 2 small tomatoes. Add 8 whole cloves garlic, as well as peeled and sliced ginger 3. Grind your coriander, fenugreek, cumin and fennel seeds until they are broken down, but not too fine, and then add 2 tablespoons to the blender 4. Combine the remaining spices in a separate bowl to create your curry spice. Add 4 tablespoons of your mix to the blender. Then, take ½ a cup water and ½ a cup olive oil to combine, then top with a large pinch, about 1 tablespoon of dried fenugreek and 2 tablespoons of salt. Blend thoroughly And then pour into 1 of the releasable freezer bags that you portioned with chicken earlier. Be sure to reserve some of the marinade for your dip 5. Next, onto the jerk marinade. In a blender, add 8 cloves garlic, peeled and sliced 3” piece of ginger, 1 bunch of spring onions (set aside the stems for later) and 4 scotch bonnets with the stems removed. Then, add 1 bunch thyme, chopped up including the stems, and 1 bunch coriander, stems and roots only, roughly chopped. Don’t blend yet! 6. In a separate bowl, mix allspice, clove, coriander seed, cumin, nutmeg, cayenne, garlic powder, onion powder, chili flakes. Add 3 large tablespoons of this spice mix to your blender. 7. Add ½ tablespoon dried thyme, 2 large tablespoons of brown sugar and about 20 dashes of Worcestershire sauce. Add ½ a cup of soy sauce, ½ a cup of olive oil, and blend until smooth. Pour in to the 2nd resealable bag and massage to cover all the chicken. Return to the fridge to marinate. Reserve about 2 tablespoons of marinade for your dip. 8. Brine your remaining chicken in a mix of salt, sugar and water in the remaining freezer bag and place in the fridge. 9. While the chicken is marinating, prepare the flour for coating your wings. In 3 separate dishes, pour 1 cup all purpose flour and then add 2 tablespoons of curry spice mix to the first, 2 tablespoons of your jerk spice mix to the 2nd and just salt and fresh cracked pepper in the 3rd.. 10. Next, bechamel sauce. In a small pot melt 2 unsalted butter and all purpose flour, stirring constantly to make a roux. Add 1 cup of milk and whisk as it is brought to a boil, and make sure all the lumps are removed. Add more milk if its too thick Add grated nutmeg and salt and pepper for seasoning, set aside for later, keep warm. 11. Pull the chicken from the fridge and carefully coat in your seasoned flour, ready for frying. Coat your chicken in the corresponding seasoned flour (curry marinade with curry powder, jerk marinade with jerk powder, etc) and ensure that there are no wet spots. Fry for 10 minutes each at 180c until golden brown and cooked through. 12. To finish your Chicken Parmo, top your fried chicken with bechamel and cheddar cheese, and place on a rack under the grill in your oven until the cheese is melted. 13. Finally, create a dip. In small bowl, mix 1 tablespoon sour cream, 1 tablespoon mayonnaise, one tablespoon of each separate marinade and finish with the juice and zest of one lime.
