Creole Chicken by Zarnak Sidhwa

Creole Chicken by Zarnak Sidhwa


  • Chicken drumsticks 1 kg
  • Brown sugar 1/4 cup
  • Olive oil 1 tbsp
  • Chopped onions 4
  • Crushed garlic 2 cloves
  • Green capsicums (cubed) 3
  • Tomato paste 8 ounces
  • Raisins 1 cup
  • Chicken stock 2 cups
  • Bay leaf 1
  • Salt to taste
  • Pepper to taste
  • Chopped fresh parsley 1 tbsp



  1. Rub the chicken pieces with brown sugar.
  2. In a large pan, fry the chicken quickly in hot oil (the sugar must not burn).
  3. When browned, remove to a dish. Sauté the onions and garlic in oil until soft.
  4. Add the capsicums, tomato paste, raisins, curry powder, chicken stock, bay leaf, salt, black pepper and parsley.
  5. Simmer for about 5 minutes.
  6. Pour the sauce mixture over the chicken, cover and let cook until tender.
  7. Creole Chicken is ready to serve.

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