Chicken Hachis Parmentier with curry cream
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recette

Chicken Hachis Parmentier with curry cream

  • Preparation 15 min
  • Cooking time 45 min
  • For 2 servings

Ingredients

    • 220g / 7 ¾ oz roast chicken 
    • 350g / 12 oz potatoes 
    • 60ml / 2 fl oz double cream 
    • ½ tsp curry powder 
    • 1 tbsp chopped parsley 
    • 100ml / 3 ½ fl oz milk 
    • 10g / 3 tsp butter + one knob of butter 
    • a pinch of nutmeg 
    • Salt and pepper 

Making the mashed potato:

1. Wash the potatoes and put them in a pan of salted water without peeling them. Cook them for around 30 minutes. Check if they are cooked by pricking them with a knife. 

2. Drain and peel the potatoes. Mash them using a potato masher. Add the butter, cut into pieces. Mix together. 

3. Warm up the milk and blend with the mash, beating it together. Season with salt, pepper and nutmeg. 

Making the chicken and curry cream:

4. Shred the chicken. 

5. Mix with the cream, curry and parsley. Season. 

Assembling the dish:

6. Place the chicken in the gratin dish. Top with the mashed potato. Place a few bits of butter on top. 

7. Cook for 15-20 minutes in a pre-heated oven (200°C / 400° F / Gas Mark 6). Serve hot.