Spicy Tomato Chicken
From mariegalinato 11 years agoIngredients
- 1 (1 1/2 kg) whole chicken, cut into 8 pieces shopping list
- 1 teaspoon ground turmeric shopping list
- 1 pinch salt, to taste shopping list
- 1/4 cup dried red chillies shopping list
- 3 fresh red chilli, finely diced shopping list
- 4 cloves garlic, crushed shopping list
- 1 red onion, diced shopping list
- 1 (3cm thick) slice fresh ginger root shopping list
- 2 tablespoons sunflower seed oil shopping list
- 1 cinnamon stick shopping list
- 2 whole star anise pods shopping list
- 5 whole cloves shopping list
- 5 cardamom seeds shopping list
- 2 tomatoes, sliced shopping list
- 2 tablespoons tomato sauce shopping list
- 1 teaspoon white sugar, or to taste shopping list
- 1/2 cup (125ml) water shopping list
How to make it
- 1. Rub the chicken with turmeric powder and salt. Set aside.
- 2. Soak the dried red chilli in hot water until softened. Blend the softened dried chilli, fresh red chilli, garlic, onion and ginger in a blender to a paste.
- 3. Heat the oil in a large frypan over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the frypan and set aside.
- 4. Remove excess oil from the frypan leaving about 1 tablespoon. Cook and stir the chilli paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the frypan.
- 5. Stir in the water adding more if needed. Toss in the tomatoes and stir in the tomato sauce and sugar. Bring to a boil then reduce heat to medium-low and simmer until the chicken is no longer pink at the bone and the juices run clear; about 15 minutes. Serve hot.
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