Fried Chicken Rosti with Kasundi Jam

Serves: 2│55 min

Inspired by Brother Marcus, Covent Garden

This dish is a masterclass in brunch textures: the crunch of the potato rosti, the tang of kefir-brined chicken, and the spicy-sweet punch of Indian-inspired kasundi jam. It’s a sophisticated step up from your standard eggs and hash browns.

Ingredients

Kefir Fried Chicken

• 2 large chicken thighs, boneless/skinless (approx. 340g / 12 oz)

• 240ml kefir (1 cup)

• 125g all-purpose flour (1 cup)

• 5g smoked paprika (1 tsp)

• 5g garlic powder (1 tsp)

• Oil for frying

Crispy Potato Rosti

• 500g Yukon Gold potatoes, peeled (approx. 1.1 lbs)

• 30g clarified butter or ghee, melted (2 tbsp)

• 3g fine sea salt (1/2 tsp)

Kasundi Jam

• 150g tomato jam or preserves (1/2 cup)

• 15ml apple cider vinegar (1 tbsp)

• 5g black mustard seeds, toasted (1 tsp)

• 2g turmeric (1/2 tsp)

• 1 clove garlic, minced

Garnish & Eggs

• 4 large eggs

• 10g microgreens or pea shoots (small handful)

• 1 red radish, thinly sliced (optional)

Instructions

1. Marinate Chicken: Submerge chicken in kefir for at least 4 hours or overnight in the refrigerator.

2. Prep Potatoes: Grate potatoes coarsely. Squeeze firmly in a clean kitchen towel to remove all excess moisture.

3. Season Rosti: Toss dried potato shreds with melted butter and salt in a medium bowl.

4. Cook Rosti: Heat a non-stick skillet over medium. Form two flat patties and fry until deep golden brown on both sides.

5. Make Kasundi Jam: Simmer tomato jam, vinegar, mustard seeds, turmeric, and garlic in a small saucepan for 5 minutes. Set aside.

6. Dredge Chicken: Whisk flour, paprika, and garlic powder. Remove chicken from kefir, letting excess drip off, then coat thoroughly in flour.

7. Fry Chicken: Fry chicken in 180°C (350°F) oil for 6–8 minutes until the internal temperature reaches 74°C (165°F).

8. Fry Eggs: In a separate pan, fry eggs sunny-side up until whites are set but yolks remain runny.

9. Assemble Base: Place one crispy rosti on each plate. Top with two fried eggs.

10. Add Protein: Nestled the fried chicken thigh partially over the eggs and rosti.

11. Sauce: Drizzle the warm kasundi jam generously over the chicken and around the plate.

12. Garnish: Top with microgreens and radish slices for a fresh, peppery finish. Serve immediately.