This recipe was adapted from Nimmy Paul of Kerala for Gourmet.com and is what’s called a “chicken roast.” The everyday desi braised chicken gravy thickened with roux is taken up a notch with a heap of crispy fried onions that make all the difference.
Roux is a mixture of oil and flour that is used to thicken sauces. Classical cookbooks state that roux is derived from the French word "rouge" meaning "red" or "reddish" in color. Thus, the origin of the name. The mixture is stirred until the flour absorbs the fat, and then cooked until the point when the raw flour taste diminishes, and it acquires the desired colour. The final results can range from a pale white to the nearly black, depending on what it is used in. In this case, we need to cook the flour with the oil for just a minute.
Time saver tip: You can leave the chicken to marinate overnight, so all you have to do is pop the chicken into a big pot and let it simmer down.
Serve this with boiled rice and a light cucumber and tomato salad.
Shop for: 1 kg chicken
View the recipe on Gourmet.com
Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie.
Published Date: May 30, 2011 16:30 PM | Updated Date: May 30, 2011 09:15 AM