Lincoln Carrier Casserole

Ingredients

• 1 kg waxy potatoes
• 700 g chicken thigh fillet
• 2 red bell peppers
• 1 zucchini
• 2 onions
• 2 cloves garlic
• 200 g frozen peas
• 2 tbsp red curry paste (mild)
• 400 ml coconut milk
• 2 tbsp sunflower oil
• 1 tsp salt
• 1 tsp black pepper
• 1 bunch coriander (optional)

Method

1. Preheat the oven to 200°C.
2. Peel the potatoes and cut into thin slices about 3 mm thick.
3. Boil the potato slices for 5 minutes in salted water, drain and let steam dry.
4. Cut the chicken thigh fillet into wide strips. Season with salt and pepper.
5. Slice the bell pepper and zucchini lengthwise. Finely chop the onions and garlic.
6. Heat oil in a large pan. Sauté onion and garlic for 2 minutes. Add chicken and fry for 5 minutes.
7. Add curry paste and fry briefly. Add bell pepper, zucchini, and peas, cook for 3 minutes.
8. Pour in coconut milk, simmer for 5 minutes. Taste and season with salt and pepper.
9. Lightly grease a large, rectangular oven dish. Layer potatoes on the bottom, then the chicken-vegetable mix, repeat, ending with potato.
10. On the top layer, use wide strips of bell pepper and zucchini to create the shape of an aircraft carrier: elongated, with a 'bridge' made of stacked potato slices on one side.
11. Bake the casserole for 30 minutes until golden and cooked through.
12. Optionally garnish with coriander.

Serving notes

• Serve directly from the dish: the silhouette remains visible.
• Optionally add a fresh cucumber salad for balance.