This is my dad’s favorite. Since I have taken over the cooking, I have never attempted to make it. I always thought it was complicated and was daunted to even try it.
But for Father’s day, I threw caution to the wind and tried my hand at it. Its actually really really simple.
- 1 x rectangular Pyrex dish.
- 6 x medium sized potatoes.
- 4 x drum sticks and 4 x breast portions of chicken.
- 1 x 420g Koo Baked beans in tomatoe sauce.
- 2 x onions.
- salt and pepper.
- tumeric powder… enough to sprinkle over all the chicken pieces.
- masala powder… enough to sprinkle over all the chicken pieces.
- 2 x ripe tomatoes.
- 2 x cups cake flour.
- Grated nutmeg
- Peel the potatoes and chop in quarters, boil till soft, drain, season with salt and add 1/4 x cup milk. Mash until a creamy mash potatoe is formed.
- Rub the chicken pieces with salt, sprinkle the tumeric and masala over the chicken and then rub into into the chicken.
- In a plate pour the cake flour and mix it with some salt and pepper.
- Heat oil in a pan over a medium heat, dip the rubbed down chicken pieces in the flour, ensuring that the entire chicken is covered in flour.
- Fry till golden brown all over.
- Remove from the oil and drain on hand towel.
- Slice the onions and fry till soft, remove from oil and also drain on hand towel.
- Lightly grease your Pyrex dish with some margarine.
- Layer the fried chicken on the bottom.
- Pour the bake beans over the chicken.
- Slice the tomatoes evenly and sprinkle with salt and pepper on each side, rub nicely in.
- Place the fried onions ontop of the bake beans.
- Place your tomatoes over the onion.
- Sprinkle thyme generously over the top of the tomatoes.
- Spoon the mash potatoe over the top and evenly spread, then take a fork and gentle run it over the top.
- Grate the nutmeg over the top and place blobs of butter ontop.
- Pop in a preheated oven at 180 degrees and bake for 10 – 15 minutes or until the mash potatoe is lightly golden.