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
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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