ANGLO-INDIAN CUISINE : 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

Bridget White-Kumar

My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups. Tel +919845571254 Email bridgetkumar@yahoo.com www.anglo-indianfood.com http://memoriesofkgf.blogspot.com

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BRIDGET WHITE-KUMAR

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT
Bridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.
Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc. She is always ready to share and talk about Recipes and Food.

She can be contacted on +919845571254 or email bridgetkumar@yahoo.com

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CHICKEN PAN ROAST WITH BRAISED VEGETABLES

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