Get the Recipe
I spent the last week hosting some good friends from out of town, which meant taking taking part in an all-out, seven-day Southeast Asian food binge-fest as I trotted my friends around Singapore. After all that, you'd think I'd be ready for some mild flavored dishes. Instead, I've been wanting to cook more of these full-flavored, exotic dishes. Though I've overeaten all week, a part of me had been dreaming about something fried up with nutty ghee—potatoes and ghee to be exact.
To start my dish, I picked a medium to low starch potato (such as Yukon Gold or new potatoes). This type of tuber is moist, creamy, and can withstand being tossed around a bit in a pan without breaking apart into a mash. I also pre-cooked them so that I could add them right into the stir-fry and their soft texture would soak up all of the flavors. Once the potatoes were done I pulled out some spices (turmeric, cumin, and mustard seeds) and a favorite aromatic ingredient of Indian cuisine: fresh curry leaves. As I grabbed for the ghee, though, my guilt got the better of me, so I decided to skip it. Into the pan went a more reasonable mix of canola and a tablespoon of butter.
After toasting the aromatics and frying up the potatoes, I tossed in cubes of boneless chicken to ensure that this would be a dinner-suitable meal. And it was, even though I'd be just as content forking through a big bowl of potatoes for my supper.