Mr.AQEIL SAMRAN (BCTCA 6TH SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art.He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated as the ‘Chef of the Day’.
- 1 kg Chicken cut with bone & skin on
- 600 gms Potatoes
- 250 gms Carrots
- 50 gms Onions
- 25 gms Garlic cloves
- 3 stalks Lemon grass
- 8 gms Sugar
- 3 nos Bay leaves
- 150 ml Coconut milk
- 120 ml Oil
- 500 ml Chicken broth
- 500 ml Water
- 12 gms Salt
- 15 gms Fried onion paste
- 20 gms Vietnamese curry powder
- 1 no Lemon juice
- 12 gms Black pepper powder
- 5 gms Sambal paste
- Cut chicken into large 2-3″ chunks. Wash and pat them dry.
- Add salt, pepper, lemon juice, fried onion paste, sambal paste & curry powder to chicken. Marinate for 2-4 hours.
- Cut onions, potatoes and carrots into 1.5-2″ chunks.
- Deep fry potatoes and carrots until lightly browned so they hold their shape.
- After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
- Remove chicken, drain fat and clean off any burned residue in the pot.
- Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
- Return chicken to the pot with lemongrass, bay leaves, and sugar.
- Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
- Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
- After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
- Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
- Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
- Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
- Serve with bread, accent with a squeeze of lemon and sambal for heat.