CHICKEN PAN ROAST WITH BRAISED VEGETABLES
This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner. The left overs make good sandwiches the next day.
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 1 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 mashed potatoes and bread
The Dak Bungalow Curry was a famous dish prepared by Khansamas or Cooks in Inspection or Dak Bungalows during the British Raj. It was prepared with either meat or chicken and served with rice and vegetables or bread to the British Officers when they stayed at the various Dak Bungalows, while on official trips around the country. The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place during the war. It’s a well known fact that the Englishmen were quite fed up of their own bland cuisine and were always eager to sample the food cooked with Indian spices by the cooks in the various Inspection Bungalows. The Dak Bungalow Chicken Curry was almost prepared with the hens fowls reared in the Dak Bungalows
1 Kg chicken cut into medium size pieces
1 teaspoon spice powder or garam masala powder
3 teaspoons chopped garlic
1 teaspoon chillie powder
3 onions sliced
Salt to taste
3 green chillies
½ teaspoon turmeric powder
½ teaspoon pepper powder
2 tablespoons oil
1 tablespoon lime juice
½ cup curds / yogurt (optional)
Wash the chicken and add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan.
Place the pan on medium heat and cook closed for about 5 to 6 minutes.
Lower the heat, add enough water and then simmer on low heat till the chicken is cooked and the gravy thickens.
Serve with any vegetable side dish and any Indian Bread or Rice.