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My Chicken Roulade
My Chicken Roulade. Chicken breasts stuffed with soya mince and peas cooked with onion, ginger and garlic. Finished with loads of fresh coriander.
Prep Time
20minutes
Cook Time
45minutes
Prep Time
20minutes
Cook Time
45minutes
Ingredients
For Soya Keema
For Chicken Roulade
For Burnt Butter Sauce
For Garnish
Instructions
  1. Soak soya mince in warm salted water for 20 odd minutes. Squeeze the water, wash twice or thrice in water, squeeze well and keep aside.
  2. Heat 1 tbsp olive oil, fry the chopped onions and garlic till golden brown.
  3. Add the chopped tomatoes, cubed potatoes, ginger paste, cumin powder, coriander powder, turmeric powder, chopped green chillies, a sprinkle of salt and cook over a medium flame till oil is released and potato is tender.
  4. Throw in the peas and soya mince and cook over a low flame for 10-15 minutes. Season with salt and if you prefer, just a dash of sugar. Finish with coriander leaves. Allow to cool.
For Chicken Roulade
  1. Wash and clean the chicken breast pieces and pat dry. Take a paring knife and carefully carve a horizontal slit along the side of the thicker end of the breast, gradually widening the slit into a pocket by running the knife around. (Take special care that you do not cut through to the other side of the chicken breast). Clean the inside of the pocket.
  2. Wrap a chicken breast in a cling film, flatten with a mallet. (Feel free to use a rolling pin in case you don’t have a mallet). Repeat for all the breast pieces.
  3. Season the chicken, including the inside of the pocket, with salt and pepper. Keep aside for 15 minutes.
  4. Take a fillet and place the soya-mince filling lengthwise and gently roll to a cylindrical roll. Secure with kitchen twine.
  5. Brush the filled pockets with olive oil. Heat a greased frying pan, sear the chicken pockets, one side and then the other, till lightly browned.
  6. Reduce heat and cook with lid on till the pockets are just cooked, about 5 minutes. (A skewer inserted into the thickest part of the chicken should come out clean). Give it a standing time of 5 minutes.
  7. Cut into thick slices. Serve hot with burnt butter sauce, boiled green peas and cucumber salads.
For Burnt Butter Sauce
  1. Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3-4 minutes.
  2. Remove from heat and whisk in the kashundi and honey until emulsified.
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