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QUICKFIX - CHEF VINOJ

Chicken steak with red pepper

Photos: S. Mahinsha

Ingredients

Chicken breast boneless: 4 large

Salt: to taste

Black pepper corn crushed: 15

Garlic chopped: 1/4cup

Refined flour: 1 cup

Eggs beaten: 3

For the accompaniments

Potato (cut into wedges with skin): 2 medium

Cauliflower: 12 medium florets

Fresh parsley (chopped): 1 table spoon

Butter: 3 table spoon

Onion chopped: 2 medium

Garlic chopped: 12 cloves

Red capsicum cubed: 1 medium

Chicken stock: 3 cups

Refined flour: 3 tablespoon

Slit the chicken horizontally. However it should not be cut through. Beat with steak hammer to flatten evenly and marinate with salt, half crushed black pepper corns, garlic and two tablespoon of oil. Set aside for 15 minutes

Meanwhile boil the potato wedges and cauliflower. Dip these in beaten egg and roll in refined flour. Heat remaining oil in a non-stick pan. Place the chicken and cook for about seven minutes on a slow fire. Fry till both sides are golden brown.

Sauté garlic and onion in the same pan till brown. Add red capsicum and sauté for two minutes. Add stock and bring to a boil. Now thicken the sauce by adding the remaining flour. Prior to adding the flour, it should be blended in water and seasoned with salt and crushed black pepper corns. Cook till the sauce reaches the desired consistency. Heat butter in a pan, toss the potatoes and cauliflower with parsley. Place the potatoes and cauliflower in the centre of a serving plate. Place the chicken on top of it and pour sauce over the chicken. Garnish with sprigs of parsley and serve it hot.

Photos: S. Mahinsha

Vinoj John, Sous Chef, Hotel Residency Tower

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