ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

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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

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
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Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Monday, December 16, 2019

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