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Curried Roast Potatoes 1 large Vidalia onion cut into large wedges |
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Preheat the grill to 375°F/190°C or medium high heat
Place the onions in a large cast iron skillet. Cook without oil over moderate heat without stirring for 8 minutes or until the onions begin to brown. Add spices, ginger, garlic, salt and pepper and cook until fragrant.
Add 1-½ cups (450ml) of chicken stock and stir, picking up the onion bits from the bottom of the pan. Simmer over low heat for approximately 10-15 minutes until the mixture gets thick. Add potatoes to the mixture and toss to coat.
Add remaining stock. Place skillet uncovered
on the grill and close the lid.
Cook for 30 minutes adding water/stock as necessary or until
potatoes are tender.
For the finished dish, the potatoes should be slightly dry and the sauce thick.
Serve the potatoes hot with wedges of lime.
Yield: 6 servings
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