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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

Saturday, September 10, 2016

COUNTRY CAPTAIN CHICKEN



COUNTRY CAPTAIN CHICKEN

Serves 6   Time required: 40 minutes
Ingredients:
1 kg chicken cut into medium size pieces     
2 large onions chopped finely
2 tomatoes chopped finely
2 potatoes peeled and cut into halves (optional)
2 teaspoons chillie powder
1 teaspoon turmeric powder
3 tablespoons oil
Salt to taste
2 teaspoons ginger garlic paste
2 small sticks cinnamon
4 cloves
6 or 8 whole pepper corns                              
2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions cinnamon, cloves, red chillie and pepper corns till golden brown. Remove half the fried onions and keep aside. Add the chicken to the pan and mix in the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes. Add the chopped tomatoes and fry till the tomatoes turn to pulp. Now add the potatoes and one cup of water and cook till the chicken is tender and the gravy is quite thick. Now add the remaining browned onions and mix well. Simmer for a few more minutes, then, turn off the heat. The gravy should be quite thick so that it coats the pieces of chicken nicely.
Serve with rice or bread


Note: This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious Country Captain Fry or a cold meat curry if desired.

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