H&S Chef Of The Month: Meet Chef Rizwan Khan
H&S Chef Of The Month
Chef Rizwan Khan
Nationality: Kenyan
Interview With H&S Magazine
Who Is Rizwan Khan?
I was born and brought up in Nairobi, though I currently live in Mombasa. I have worked in several hotels and have also got the chance to open my own fast food restaurant so I can experience what it feels like to own my very own kitchen. I enjoy spending my free time in playing sports and also creating new recipes.
Type Of Cuisine?
Indian cuisine is my favourite cuisine because there are a lot of spices and herbs involved that allow me to create very flavourful dishes.
What Inspired You To Become A Chef?
As a child, I enjoyed making milkshakes of different kinds, and people enjoyed them and that made me happy & that’s how I got interested in becoming a chef.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The challenge I faced was balancing family time as I come from a family who always did things together, and, whilst working as a chef, it was difficult to be able to do so, because sometimes my off days would be on a Monday when everyone would be at work.
What’s Your Biggest Achievement In The Culinary Industry?
I got a chance to work for a celebrity chef’s restaurant called CUT by Wolfgang Puck & working there was an amazing experience.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, I believe all are equally important to have as a chef, in order to bring out the best possible meal on the table.
Recipe Of The Week: Chicken 65
Serves: 3-4
The Marinated Chicken 65
Ingredients:
• 750g boneless chicken cut into 1 inch cubes
• 1 Tbsp ginger paste
• 1 ½ Tbsp garlic paste
• 50ml plain yoghurt
• 1 tsp black pepper
• 1 Tbsp salt
• 1 tsp garam masala
• 1 Tbsp cumin powder
• 1 tsp turmeric powder
• 1 Tbsp chilli powder
• 1 tsp chilli flakes
• 2 Tbsp curry leaves, chopped
• ¾ cup corn flour
• ⅓ cup hot oil
The Chicken 65 Sauce
Ingredients:
• 30 ml oil
• 2 Tbsp garlic, chopped
• 2 Tbsp curry leaves, chopped
• 1 pc whole green & red chilli, chopped (optional)
• 30 ml chilli sauce
• 50 ml tomato ketchup
• 20 ml lemon juice
Preparation: The Marinated Chicken 65
Mix all the above ingredients, excluding the corn flour and hot oil, and set aside to marinate for 30–40 minutes.
After marinating for 30 minutes, mix the chicken with the corn flour and pour hot oil on top and mix again and set aside for 10 minutes. Next, deep-fry this on medium heat for 5–6 minutes and set aside.
Preparation: The Chicken 65 Sauce
Heat oil in the pan, and sauté the garlic, curry leaves and whole chillies chopped, and then add the chilli sauce, tomato sauce and lemon juice and mix.
Plating
Serve the Chicken 65 in a plate and garnish with some chopped spring onions. This can be enjoyed with naan or rice.
