Monday, 11 June 2007

Red Spicy Chicken

Lots and lots of lovely sauce! Best with rice, but you could serve it with barley.

2 -3 servings
30 minutes -- 10 minutes prep time

Red Spicy Chicken1 cup yogurt
2.75 ounces tomato paste (1/2 small tin)
1 teaspoon salt
¼ teaspoon red chile powder (or to taste)
2 tablespoons sweet Hungarian paprika
½ teaspoon crushed black pepper
1 teaspoon crushed fennel seeds

1 tablespoon olive oil
4-6 skinless, boneless chicken thighs
2 ginger-garlic cubes

Mix the yogurt and tomato paste until it is evenly one coloured. Mix in the spices.

You may leave the chicken pieces whole, or cut them up smaller. In either case, sauté them in the oil until lightly browned.

Add the thawed ginger-garlic purée, and mix in well.

Add the yogurt sauce mixture and reduce the heat. Continue simmering the chicken, stirring frequently, for about 20 minutes, until the sauce thickens and coats the chicken. It will seem curdled at first, but it will re-solidify as it cooks.

Serve over steamed rice, with a steamed green vegetable on the side.

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