Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

April 1, 2008

CHICKEN AND SPRING ONION CASSEROLE

Serves 6    Preparation  time: 1 hour  Ingredients  1 whole chicken jointed into 6 pieces 3 carrots peeled and sliced 3 […]

Serves 6    Preparation  time: 1 hour 

Ingredients 

1 whole chicken jointed into 6 pieces

3 carrots peeled and sliced

3 large tomatoes chopped

3 sticks celery sliced

A small bunch of spring onions (Onion Leeks) chopped into bits

2 teaspoons pepper powder

1 teaspoon chopped garlic

Salt to taste

2 teaspoons corn flour

2 tablespoons oil or butter 

Method 

1. Heat oil / butter in a pan and sauté the garlic, spring onions , carrot and celery for about 5 minutes.

2. Add the chicken, salt and pepper and fry till lightly brown all over.

3. Add the chopped tomatoes and very little water and simmer for 10 minutes. 4. Mix the corn flour in a little water and stir into the chicken. 5. Transfer to a baking dish and bake in a moderate oven for 20 minutes. 

Serve with rice or steamed vegetables 

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Article written by Bridget White-Kumar
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