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Pot Chicken roast |
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| Course |
Brunch |
| Cuisine |
Oriental |
| Occasion |
All Ocasions |
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| Category |
Base Course |
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Method |
Stirfly |
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Serves |
4 |
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Ingredients : |
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1 whole chicken cut into pieces or just legs and breast pieces. 4 potato cut into 4 half wedges and deep fried till golden 2 carrots cut into 3' wedge pieces 4 tbsp butter 1 tbsp ginger garlic paste 1 tbsp Worcestershire sauce 1 tbsp soy sauce salt & pepper to taste 1/2 tsp paprika 1/2 c chicken broth 1 tsp corn flour + 2 tbsp water |
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| How to Prepare : |
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- In a pot heat butter , add ginger garlic paste fry for a min then add chicken pieces and fry till lightly golden on all sides
- Add salt and pepper, paprika and sauces toss 2-3 times add carrots and toss fry for 5 min.
- Add fried potatoes then the chicken broth and lower the heat.
- Cook covered over low heat for 20 min.
- Remove the cover and add corn flour for slightly thick grave,
- Remove from heart and bring it out in serving plates then top it with some gravy some mashed potatoes and garlic bread on the side.
- Serve hot.
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