Rustom's Chicken is an exotic mixture of chicken with ground almonds, served with a garnish of roasted cashew nuts and bananas.
2 Garlic cloves, crushed
1 1/2 tsp Salt
2 Tbs Lemon juice
2 kg (4 lb) Chicken, cut into serving pieces
50 ml (2 fl oz) 1/4 cup Vegetable oil
3 Medium onions, sliced
2 Green chillis, chopped
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 tsp Turmeric
2 Tbs Ground almonds
250 ml (8 fl oz) 1 cup Chicken stock
1 1/2 tsp Salt
2 Tbs Lemon juice
2 kg (4 lb) Chicken, cut into serving pieces
50 ml (2 fl oz) 1/4 cup Vegetable oil
3 Medium onions, sliced
2 Green chillis, chopped
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 tsp Turmeric
2 Tbs Ground almonds
250 ml (8 fl oz) 1 cup Chicken stock
for the RICE
25 g (1 oz) 2 Tbs Butter
1 Medium onion, chopped
1 1/2 tsp Sugar
125 ml (4 fl oz) 1/2 cup Water
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
1 Tbs Cardamom seeds
1 tsp Salt
1 Medium onion, chopped
1 1/2 tsp Sugar
125 ml (4 fl oz) 1/2 cup Water
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
1 Tbs Cardamom seeds
1 tsp Salt
for the GARNISH
25 g (1 oz) 2 Tbs Butter
2 Large bananas, peeled, sliced in half lengthways, then halved
3 Tbs Chopped unsalted cashew nuts, roasted
1 Tbs Chopped coriander leaves
2 Large bananas, peeled, sliced in half lengthways, then halved
3 Tbs Chopped unsalted cashew nuts, roasted
1 Tbs Chopped coriander leaves
method
1. Combine the garlic, salt and lemon juice together and rub all over the chicken pieces. Set aside for 1 hour.
2. Heat the oil in a large frying-pan. Add the onions and fry until they are golden brown.
3. Stir in the chillis, ginger and turmeric and fry for 1 minute. Add the chicken pieces and fry until they are evenly browned. Stir in the ground almonds and fry for i minute. Pour in the stock and stir to mix. Reduce the heat to low, cover the pan and simmer for 50 minutes, or until the chicken is cooked through.
4. Meanwhile, cook the rice. Melt the butter in a saucepan. Add the onion and fry until it is soft. Stir in the sugar and cook until it is brown and caramelized. Stir in the water and bring to the boil, stirring constantly. Add the rice, cardamom seeds and salt and stir to mix. Add just enough water to cover the rice by about 1 cm (1/2 in). Bring to the boil, reduce the heat to low and cover the pan. Simmer the rice for 15 to 20 minutes, or until it is tender.
5. While the rice is cooking, prepare the garnish. Melt the butter in a small frying-pan. Add the banana slices and fry for 3 minutes, or until they are golden.
6. Spoon the rice on to a serving dish. Arrange the chicken pieces on top and pour over the cooking juices from the pan. Scatter the cashew nuts over the top and sprinkle over the coriander leaves. Arrange the banana slices around the chicken and serve at once.
2. Heat the oil in a large frying-pan. Add the onions and fry until they are golden brown.
3. Stir in the chillis, ginger and turmeric and fry for 1 minute. Add the chicken pieces and fry until they are evenly browned. Stir in the ground almonds and fry for i minute. Pour in the stock and stir to mix. Reduce the heat to low, cover the pan and simmer for 50 minutes, or until the chicken is cooked through.
4. Meanwhile, cook the rice. Melt the butter in a saucepan. Add the onion and fry until it is soft. Stir in the sugar and cook until it is brown and caramelized. Stir in the water and bring to the boil, stirring constantly. Add the rice, cardamom seeds and salt and stir to mix. Add just enough water to cover the rice by about 1 cm (1/2 in). Bring to the boil, reduce the heat to low and cover the pan. Simmer the rice for 15 to 20 minutes, or until it is tender.
5. While the rice is cooking, prepare the garnish. Melt the butter in a small frying-pan. Add the banana slices and fry for 3 minutes, or until they are golden.
6. Spoon the rice on to a serving dish. Arrange the chicken pieces on top and pour over the cooking juices from the pan. Scatter the cashew nuts over the top and sprinkle over the coriander leaves. Arrange the banana slices around the chicken and serve at once.
serving amount
4 - 6 servings
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