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.
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