Cooking Chicken Halim

February 19, 2006 @ 2:02 pm · Filed under Stéphane Lee

I had to go to the Indian shop last night at 9pm and at -30°C because I needed some mint and corriander for my Halim. It’s the second time that I’m using the pressure cooker.
Halim Poulet
Cooking Halim

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5 Comments »

  1. melloman said,

    March 17, 2006 @ 5:17 am

    i didnt imagine you have a talent like this !

  2. Stéphane Lee said,

    March 17, 2006 @ 8:22 am

    you don’t know all my talents :)

  3. melloman said,

    March 18, 2006 @ 1:41 am

    The question now is : Can other people eat it ;-)

  4. aline said,

    April 9, 2006 @ 8:25 am

    Looks yummy. :)
    Which meat did you use? I love halim. Used to go buy at ‘la gare RH’ after school.

  5. Stéphane Lee said,

    April 9, 2006 @ 9:52 am

    I’ve posted my recipe here: http://www.ile-maurice.com/forum/showthread.php?t=2125

    You can use a whole chicken. :)

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