Ashwani Kumar, head chef at Mango Lounge restaurant in Windsor, has won many prestigious awards. His most recent award, won on 14th November, was the title of International Indian Chef of the Year, which was founded by Edinburgh restaurateur Tommy Mia in 1991. Ashwani’s menu, which included Clove Smoked Breast of Chicken, won the judges’ vote unanimously.
Ashwani worked in London’s famed Cinnamon Club before starting as the head chef at Mango Lounge, Windsor.
Ashwani holds diplomas in Catering and Hotel Management & Catering and Nutrition from Panipat, India.
Here’s the recipe for Chicken Hyderabadi from International Indian Chef of the Year, Ashwani Kumar
Tender and succulent breast of chicken stuffed with minced chicken leg, peppadew and black olives, and spiced with cardamom and garam masala. Ideal if you want an alternative Christmas main course which is full of subtle flavours.
Ingredients
For the stuffing:
- 2 legs of chicken, minced
- 2 teaspoons fresh ginger, chopped
- 1 tablespoon green chilli, chopped
- 2 cloves garlic, chopped
- 2 pappadew slice
- 4 black olives, chopped
- Salt to taste
For the chicken breasts:
- 4 chicken breasts, skinned
- 2 tablespoons rapeseeds oil
- 1 small onion, sliced
- 1 teaspoon ginger, minced
- 1 green chillies, minced
- 70g broken cashew nut pieces
- 1 fresh Tomato, chopped
- 400ml Water
For the sauce:
- Pinch of garam masala
- Pinch of ground coriander
- Pinch of red chilli powder
- Pinch of ground clove
- 1 teaspoon black pepper, crushed
- 50ml coconut milk
- Salt to taste
- 40ml single cream
For smoking:
- 6 Cloves
- 1 teaspoon ghee
- 2 small charcoal lumps
Method
- To make the stuffing mix all the ingredients together and knead well.
- Butterfly the chicken breasts, taking care not to cut them through. Stuff one side of the breasts with the prepared stuffing and fold over the other side. Wrap them in aluminium foil. Bring a panful of water to the boil and blanch the parcels of chicken breasts for 8 minutes.
- Heat the oil in a heavy pan and add the onion, ginger, green chillies, cashew nuts and tomato. Saute for 30 seconds and add the water. Cook gently for 20-30 minutes.
- Put the above mixture in a blender or food processor and blend until smooth. Put this mixture into a heavy pan over a medium heat and add the remaining ingredients. Cook until oil floats on top.
- Unwrap the chicken and add to sauce.
- Light the charcoal and allow to become red hot. Place in a small steel bowl and place the bowl in the centre of the curry. Add the cloves and ghee.
- Cover the pan with foil and leave it for 2 minutes. Remove the bowl and transfer the chicken onto a serving dish. Serve with rice or naan.