Use Locally - Issue 26 June 2015
Chicken Thattu Roast
Ingredients
Method
By Koinonia chef Mr K.K Subrahamanium
26
On the hob. l Grind together all the spices, (ginger, garlic, cardoman, cloves, garum masala, cumin and pepper with the vinegar . l Add salt to taste. l Marinate the chicken in the paste for at least half an hour. l In a pan, heat the oil and sautĂŠ the onion and tomato. l Add the chicken and cook slowly until ready. This can be transferred to the oven once the chicken has been combined with the sauce and spices or equally great for the slow cooker. Serve with a side portion of rice or naan bread.
1.2 kg Chicken breast, cut into small pieces l 2 tsp Chopped ginger l 2 tsp chopped garlic l 2 tsp pepper powder l 10 gms cardamon l 10 gms cloves l 10 gms garam masala powder l 10 gms cumin powder l 2 tbsp vinegar l salt to taste l 100 gms sliced onions l 100 gms chopped tomatoes l 3 tbsp oil l
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