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.
- 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
- 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
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.
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.
- Heat the butter and oil in a heavy-based frying pan over medium heat. Add the onion and cook, stirring regularly until softened.
- 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.
- Stir in the vegetables and cook until tender and the sauce has thickened. Stir in the cream, if using.
- 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.
- 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.
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Photography by Adam Liaw.