Not your usual Sunday roast chicken, but if you like spices (and I don't mean spicy food but flavoursome!) and if you like to try something different this dish is definitely for you!
You really don't have to be a huge fan of Indian cuisine, as this chicken is quite a mellow spiced bird, and I think that if you're not familiar with Indian food that much, it can be a perfect introduction to it.
Beside beautifully roast chicken you're also getting a creamy sauce, which we couldn't get enough of - even my two lil girls! We ate it with rice and Polish "mizeria" (sliced cucumber with cream, green onions and some salt), but if you have some Naan bread or roast/boiled potatoes it will be a great accompaniment too.
It's been ages since I've roasted the chicken whole, meaning in its normal round shape. I always cut it along the spine and flatten it. Not really sure if it cooks quicker or not, but it definitely fits better in my dish and it's easier to cut/portion afterwards.
The recipe comes from new Amandip Uppal's book "Indian made easy" - which is slowly becoming my favourite cookbook about Indian cuisine.
How to make it...
Sunday, September 18, 2016
Tuesday, September 13, 2016
My own banana bread, and what I mean by that is, that it's my own tried and tested recipe. I'm on a look out for a good banana recipes since I can remember. It's way to often that we're left with very ripe, brown bananas that are in need of some love and attention. Banana bread/cake is usually the quickest and easiest way of using those over ripe bananas, but I'm also looking for other ways, even how to use them in some savory dishes, any ideas?
This recipe is a result of good few banana bread baked, and it's finished with caramelized banana on top - something that wasn't planned, but was a result of me wanting to use that one last banana somehow. It worked, and it worked brilliantly!
You can easily omit that step, and not put anything on the top, it will be equally good, but I think it makes it that little bit more special, ideal for when you have some guests visiting. It's what takes that humble banana bread a step further :)
I'm also using butter and coconut oil in equal amounts, just to give it a slightly different taste and uniqueness. You can easily substitute the coconut oil for butter, if you don't like the coconut, or the other way round - swap butter for coconut oil, if that's the fat of your choice and use only that.
Hope you'll try to make my banana bread - and do let me know about the result!
How to make it...