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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, April 04, 2008

STEAM ROLLER CHICKEN

The Steamroller Chicken is also another Colonial Dish, which got its name only because the pieces of chicken used in its preparation would be cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened by a heavy object such as a “Steam Roller or Road Roller”.

Serves 6
Preparation Time 1 hour
Ingredients

2 chickens each jointed into 4 pieces so as to get a total of 8 pieces
4 teaspoons pepper powder
Salt to taste
3 tablespoons butter
3 tablespoons oil
5 tablespoons lime juice or vinegar
3 tablespoons corn flour

Wash the chicken well. Beat each piece with a large knife or cleaver and then flatten with a rolling pin. Marinate the flattened chicken with the pepper powder, salt and lime juice / vinegar and keep aside for one hour.
Mix in the corn flour and one tablespoon butter. Heat a little oil in a nonstick pan and fry each chicken piece separately on medium heat till tender. When all the pieces are fried put them all back in the pan, add 2 tablespoons butter and sauté the chicken for about 5 minutes on low heat. Serve with rice or bread.
(Alternately the chicken can be baked in an oven using the same recipe)