Fusion Chicken Roll

As spicy as you like it!

Start with two good sized boneless chicken breasts and beat on them just a bit to flatten them as much as possible. Be careful not to tear them up, as you will really be disappointed later on! It becomes really messy and difficult to piece together numerous pieces of chicken to make this work – trust me.

Now grab some of your favorite meat curry powder and dump a couple of tablespoons onto the chicken. Rub the curry into the chicken well, and then also work in some course black pepper – more or less depending on your taste – more for me! Salt the meat lightly and then set aside for a while. If you do this part early enough you can just set this in the fridge and get back to it later on.

Grab a good sized yellow onion and dice it up as fine as you can. Throw that into a pan with just a touch of oil and sauté while you get the rest of the stuffing done.

Grab a couple of cloves of garlic and pound them till they are pretty much paste. Chop up three or four medium sized, fresh, white button mushrooms, and a medium sized tomato.

When the onion is well sautéed dump into a bowl and put the garlic, mushrooms and tomato into pan to sauté for a while. Add a couple pinches of mustard seed and throw in some crushed chilies – again, more or less, to suit your taste.

When the mushrooms have sautéed for a while add back in the onion and mix together well while continuing to sauté the whole mixture together. Add some salt and pepper to this stuffing mixture and mash well. The consistency of the stuffing mixture should be almost like a paste at this point.

Start pre-heating your oven about now. I used about 200 degree C, but I really don’t know what I am doing! (It worked though!!!)

Place the two pieces of chicken – overlapping just a bit – in the middle of a piece of aluminum foil. Flatten by hand as much as possible. Take the stuffing and smooth onto the chicken. Hopefully you have the right amount to cover the chicken completely, but not too thick.

Carefully take the top of the aluminum foil and roll the chicken towards you. Be careful not to let any foil get rolled up with the chicken, but work the roll back and forth until you have a tightly rolled log. If all has gone according to plan you can roll that chicken fairly tight, and you will have enough foil to overlap the roll and hold everything together nicely. Make sure that you use enough foil so that you have extra on both ends to fold over and secure the roll tightly.

Place this roll onto a grill in a large baking pan with some water in the bottom of the pan. Bake for 30 minutes.

After baking, carefully unroll the chicken and serve! We enjoyed it with yellow rice, and baked squash and added some brinjal pickle, seeni sambol and pol sambol - all from Sri Lanka! Very tasty!

(Now I just need to work on my presentation skills!)

(To make my yellow rice, simply dissolve a chicken bullion in the water before adding rice. Stir in raisins and raw cashews, some turmeric powder and some cinnamon powder. Then prepare rice as normal.)