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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Showing posts with label Chicken Roast. Show all posts
Showing posts with label Chicken Roast. Show all posts

Monday, August 17, 2015

CHICKEN ROAST




CHICKEN ROAST
This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner. The left overs make good sandwiches the next day. This recipe is featured in my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST. 

Serves 6   Preparation Time 1 hour
Ingredients
1 whole chicken cleaned and washed well
Salt to taste
2 teaspoons ground black pepper powder
1 teaspoon Chillie powder
2 tablespoons oil or ghee
2 or 3 dry red chillies
A few whole pepper corns

Marinate the whole 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 whole chicken together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry for about for about 5 minutes or till the chicken becomes firm. Add about 2 cups 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. Continue to cook till the chicken is roasted to a lovely golden brown. Serve with steamed vegetables such as peas, carrots, 

Monday, April 19, 2010

A SIMPLE CHICKEN ROAST

1 medium size dressed chicken
2 tablespoons vinegar
2 teaspoons chopped garlic
4 tablespoons Butter
Salt to taste
1/2 teaspoon turmeric powder
2 teaspoons whole pepper corns
3 dry red chillies broken into bits
2 pieces cinnamon
2 onions chopped into big chunks

Wash the chicken well and marinate with the turmeric powder and salt for about an hour. Heat the butter in a suitable pan and add the chicken and all the other ingredients. Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Add 1 glass of water and simmer on low heat till the chicken is tender and the water dries up. Keep frying on low heat for a few more minutes till the chicken pieces are nicely browned. Served with Mashed Potatoes and Bread.