WHOLE CHICKEN POT ROAST

A Simple Chicken Roast that is invariably prepared in Anglo-Indian Homes on Christmas Day and other festive occasions.

 

 

Whole Chicken Pot Roast

Serves 6   Preparation Time 1 hour

Ingredients
1 whole chicken cleaned and washed well
Salt to taste
2 teaspoons pepper powder
1 teaspoon Chillie powder
½ teaspoon turmeric powder
2 tablespoons oil or ghee

Marinate the whole chicken with the salt, pepper, chillie powder and turmeric powder for about half an hour. Heat oil or ghee in a thick -bottomed pan or pressure cooker and add the whole chicken. 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 roasted potatoes and steamed vegetables

FEATURE ON ANGLO-INDIAN FOOD ON ME IN TIME OUT DELHI 7TH jUNE 2013 ISSUE

FEATURE ON ANGLO-INDIAN FOOD  ON ME IN TIME OUT DELHI 7TH jUNE 2013 ISSUE

 

SPICY LIVER AND ONION FRY

SPICY LIVER AND ONION FRY

Serves 6   Preparation Time 40 minutes

Ingredients

½ kg beef or lamb liver sliced thinly
4 large onions sliced
1teaspoon chillie powder
1 teaspoon pepper powder 
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked.  Add a little water while cooking if gravy is required.  Serve hot with rice or bread.