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


  1. Cut chicken into large 2-3″ chunks. Wash and pat them dry.
  2. Add salt, pepper, lemon juice, fried onion paste, sambal paste & curry powder to chicken. Marinate for 2-4 hours.
  3. Cut onions, potatoes and carrots into 1.5-2″ chunks.
  4. Deep fry potatoes and carrots until lightly browned so they hold their shape.
  5. After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
  6. Remove chicken, drain fat and clean off any burned residue in the pot.
  7. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  8. Return chicken to the pot with lemongrass, bay leaves, and sugar.
  9. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  10. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  11. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  12. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  13. 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.
  14. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  15. Serve with bread, accent with a squeeze of lemon and sambal for heat.

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