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Quick fix

Stuffed poulet with pumpkin sauce

Ingredients

Chicken: 400 gm

Grated ginger/garlic: 20gm each

Crushed pepper:1tbs

Onion: 2 nos.

Carrot: 2 nos.

Celery: 1 stick

Sunflower oil: 40 ml

Cinnamon: 5 gm

Boiled pumpkin: 100 gm

Salt to taste

For filling

Boiled potato: 1

Chopped cashew nuts: 10 gm

Chopped sultanas: 10 gm

Chopped coriander: 10 gm

Salt to taste

Mix all the above

Photos: S. Mahinsha

Chef Jithendra Hotel Indrapuri Rajadhani

Marinate chicken (breast pieces) in ginger /garlic paste with lemon juice and crushed peppercorn for 10 minutes. Dice carrot, onion, celery. Stuff the filling into the chicken and roll. Tie a knot with a thread to prevent from breaking. Heat oil and sauté carrot, onion, celery. Add cinnamon stick to it and fry till golden brown. Add hot water (two cups) and put the stuffed chicken roll into it and cook well (close it with a lid). Remove cooked chicken roll and keep aside. Add boiled pumpkin to the above mixture and stir well until it becomes a thick sauce. Cut the cooked chicken roll into round pieces and put it into a plate. Pour the sauce onto the above chicken pieces. Garnish with boiled carrot and cabbage. Serve Hot.

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