CHICKEN PAN ROAST WITH BRAISED VEGETABLES



CHICKEN PAN ROAST WITH BRAISED VEGETABLES
This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner on Christmas Day. The left overs make good sandwiches the next day. 

Serves 6   Preparation Time 1 hour
Ingredients
4 whole Chicken thighs and legs or one small whole chicken 
Salt to taste
2 teaspoons ground black pepper 
1 teaspoon Chillie powder
2 tablespoons oil or ghee
2 or 3 dry red chillies
A few whole pepper corns
3 carrots peeled and cut lengthwise
8 or 10 runner beans broken into halves

Marinate the chicken with the salt, pepper and chillie powder for about half an hour.
Heat oil or ghee in a thick -bottomed pan and add the chicken thighs together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry on medium heat for about for about 5 minutes or till the pieces becomes firm. 
Add about half cup of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup  is absorbed.
Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown. 
Serve with boiled or mashed potatoes and bread 


DING-DING - SUN DRIED MEAT CRISPIES - CHICKEN DING-DING




CHICKEN DING-DING
(An old Anglo-Indian Sun-dried, Savoury Crispy dish, usually made with meat and which originated when game was plentiful and the meat was dried in the sun and preserved for a rainy day. It was a Back Up Dish for those days when fresh meat was not available. A delightful starter at Parties and Dinners or as an ideal accompaniment to Pepper Water and Rice or Doll Curry and Rice. Now given a twist with fillets of chicken breast and without drying in the sun. The cornflour helps in giving the crispy effect) 
Serves 6
Ingredients
1 kg boneless tender chicken breast sliced very thinly into strips or fillets
3 teaspoons fresh ground pepper
1 teaspoon mild chillie powder
½ teaspoon turmeric powder
1 teaspoon ginger garlic paste
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons corn flour

Marinate the chicken slices with all the above ingredients (except the corn flour) for atleast 8 hours or overnight.
When ready to fry, bring it to room temperature and mix in the corn flour.
Deep fry in hot oil till crisp and brown.
Serve with Tartar Sauce