COLONIAL SLOW COOKED CHICKEN IN RED WINE

COLONIAL SLOW COOKED CHICKEN IN A RED WINE MARINADE

(This delicious and simple dish is a legacy of the French to Colonial Anglo-Indian Cuisine. Originally, it was a Rooster that was cooked with a dash of Red Wine. A lip smacking simple dish with subtle flavours)

Serves 6      Preparation Time 1 hour

Ingredients

1 kg Chicken cut into medium size pieces

1 teaspoon cumin powder

3 dry red chillies broken into bits

1 teaspoon garlic and ginger paste

3 tomatoes chopped

2 onions sliced finely

1 teaspoon all spice powder  or garam masala powder  

1 teaspoon ground pepper powder

½ teaspoon whole pepper corns  

3 tablespoons oil

¾ to 1cup Dry Red Wine of your choice or homemade grape wine 

Salt to taste

Marinate the chicken with all the above ingredients for about one hour. 

Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick. 

Just before serving add 2 teaspoons butter and mix well. 

Serve with bread or any lightly flavoured  rice. 

Note: Alternately the chicken could be slow roasted in an oven at 180 C till tender.