Chile and Tomato Chicken

Name: Chile and Tomato Chicken
Yield: Serves 4-6
Cuisine: Asia
Ingredients: a handful of cilantro leaves, to garnish; 2garlic cloves, peeled and chopped; 2shallots, peeled and finely chopped; salt; 1 dessertspoon soy sauce; 3 teaspoons garam masala powder; 1 tablespoon tomato paste; 3fresh red chiles, very finely chopped; 2 teaspoons sugar; 1½ inch/4 cm piece of fresh gingerroot, peeled and grated; vegetable oil, for frying; 1 lb 2 oz/500 g tomatoes, skinned, deseeded, and finely chopped; juice of 2 limes; 8chicken thighs, skinned

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This is a very simple dish to make, but the use of good, fresh tomatoes and limes, cilantro, and chiles makes it a definite favorite.

Ingredients

8chicken thighs, skinned
vegetable oil, for frying
2shallots, peeled and finely chopped
2

Asia
Main course
Spicy

Method

Make several cuts in each chicken thigh and put the thighs into an ovenproof dish.

Heat some vegetable oil in a pan and cook the shallots until softened, then add the garlic and cook for about 30 seconds. Add the tomatoes and simmer until you have a rich tomato sauce.

Transfer the tomato sauce to a food processor, and add all the remaining ingredients, except the chicken. Whiz u