New Burlesque Recipes

By Rudy Wakening

This month I have something hot and vibrant to shake off the winter that seems to be clinging to our coat tails.

Chicken Masala with special fragrant pilau rice

This is such a cheerful and very tasty dish that is not all about heat but about being able to taste the chicken and all the delicate spices.

Ingredients

4 Chicken leg joints including the thighs
Clarified butter or ghee
2 onions
4 ripe chopped tomatoes
3 teaspoons of Masala curry powder (available at most superstores in packs now)
2 cloves garlic
1 Green Chilli
1 teaspoon of ginger paste
1 teaspoon of honey
Fresh coriander leaves

Heat two or three tablespoons of ghee in a wok and when hot add the chopped onions and chopped garlic and chilli then cook until the onions go transparent and soft. Mix in the tomatoes and masala powder and heat until bubbling fiercely then simmer for five minutes. Add the ginger paste and honey and stir well. Pop in the chicken joints and cook on a low heat until the meat is falling off the bone.

While the chicken cooks you can make the rice.

Ingredients

1 Cup of red rice
2 cups brown pilau rice
1/2 stick of cinnamon
3 Cardamom pods
A sprinkle of cumin seeds
Salt & Pepper

Warm the oil in a pan, add cardamom, cumin seeds and a sprinkle of pepper and salt.
When the seeds start to pop add the rice and stir quickly keeping it moving all the time.
Now pour in enough water to give you an inch of liquid above the level of the rice, bury the cinnamon stick in the rice, bring to the boil then simmer for around five minutes then cover and take off the heat.

Serve the chicken in whole joints on the rice with a scattering of fresh coriander and a mint yogurt. 
 

Enjoy - Rudy Wakening x