Chicken curry with fried scones

Although usually baked, these scones are fried to give them a particularly crisp shell and fluffy interior – just the thing for soaking up a fragrant curry gravy. A specialty of the Torres Strait.

Chicken curry with fried scones Credit: Adam Liaw

• serves

  4

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 40 g butter
• 1 tbsp olive oil, plus extra for pan-frying
• 2 onions, finely chopped
• 500 g chicken thigh fillets, cut into 3 cm pieces
• 2 tbsp curry powder
• 1 tbsp plain flour
• 500 ml (2 cups) chicken stock
• ½ head broccoli, cut into small florets
• 65 g (½ cup) frozen peas
• 100 g (½ cup) fresh or drained canned corn kernels
• 125 ml (½ cup) thin cream, optional

Fried scones

• 375 g (1½ cups) self-raising flour
• 75 g (½ cup) plain flour, plus extra for dusting if needed
• pinch salt
• 125 ml (½ cup) milk (or milk powder and water)
• vegetable or olive oil, for shallow frying

These scones served with this curry are fried rather than baked to give them an especially crisp shell and fluffy interior – just the thing for soaking up the rich gravy.

Instructions

1. Heat the butter and oil in a heavy-based frying pan over medium heat. Add the onion and cook, stirring regularly until softened.
2. Increase the heat to high, add the chicken and cook until golden. Add the curry powder and flour and cook until fragrant, then add the stock and bring to a simmer.
3. Stir in the vegetables and cook until tender and the sauce has thickened. Stir in the cream, if using.
4. Meanwhile, for the scones, combine the flours and salt in a bowl. Add the milk and enough water to make a soft but not too sticky dough. Roll out small pieces of dough on a lightly floured work surface until about 2 cm thick. Press all over with your fingers to create shallow divets.
5. Heat about 3 cm of oil in a large heavy-based frying pan. Add the scones a few at a time and fry gently until golden brown underneath, then turn and cook until the other side is golden. Drain on paper towel and serve hot with the curry.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

NAIDOC: National Dish From Your Country

Watch The Full Episode Here

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Watch The Full Episode Here

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