Chicken In A Hot Red Sauce
From mystic_river1 15 years ago
- 25 minutes to make
- Serves 4
"Poussin", French for unfledged chicken or spring chick, owes its tenderness to its young age and fast growth. Just over three weeks of age at processing, and with a dressed weight of approximately 12 to 20 oz. for a whole-body, eviscerated bird, these happy little chickens are free to roam about in comfortable heated barns, in their own natural social clusters. Read more The young Poussins have complete freedom to eat and drink at will. This combined with their young age allows Poussin to be of extremely tender, light meat, while delicately textured and flavored character.In India, small chickens are used for this dish and served as an individual appetizer with chapatis. If you wish to serve it as a starter, use 4 poussins instead of chicken joints. Skin them first and make small gashes with a sharp knife to allow the spices to seep in. See less
Ingredients
- CHAPATIS IS FAIRLY EASY TO MAKE INDIAN flat bread shopping list
- 4 teaspoons kashmiri masala paste shopping list
- 4 tablespoons tomato ketchup shopping list
- 1 teaspoon worcestershire sauce shopping list
- 1 teaspoon five-spice powder shopping list
- salt, to taste shopping list
- 1 teaspoon sugar shopping list
- 8 chicken joints, skinned but not boned shopping list
- 3 tablespoons vegetable oil shopping list
- 1 piece fresh ginger, 5 cm/2 in long, finely shredded shopping list
- 4 cloves garlic, finely crushed shopping list
- juice of 1 lemon shopping list
- Few fresh coriander (cilantro) leaves, finely chopped shopping list
How to make it
- 2 HOUR MARINATING TIME
- To make the marinade, mix together the kashmiri masala, tomato ketchup, Worcestershire sauce, five-spice powder, salt and sugar. Allow to rest in a warm place until the sugar has dissolved.
- Rub the chicken pieces with the marinade and allow to rest for a further 2 hours or overnight if possible.
- Heat the oil in a frying pan (skillet) and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the sauce clings with the oil separating.
- Sprinkle the chicken with the lemon juice, remaining ginger and fresh coriander (cilantro). Mix well, reheat and serve hot.
Make marinade
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rubbing on chicken
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fry in hot oil
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lemon ginger cilantro
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People Who Like This Dish 3
- equalizer AllStates USA, PW
- darksideofthespoon Timmins, CA
- chefmeow Garland, TX
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- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
I don't know how I missed this one. Greatness. Love everything about this recipe. You have my 5.
chefmeow
in Garland loved it
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" It was excellent "