Ingredients for Chicken in Tomato Sauce
- A. PAN SEARED / PAN FRIED
- 800 g chicken thighs/drumsticks – cut
- 1 teaspoon turmeric
- 1 tablespoon corn flour
- Pinch salt
- B. BLENDED – FINE PASTE/PUREE
- 1 small brown onion
- 1 inch ginger
- 1 big red chilli
- 3 garlic
- 10 cm lemongrass (white part)
- C. SAUCE & SEASONINGS – MIXED
- 1 tablespoon oyster sauce (1 or 2 tbsp)
- 1 tablespoon tomato sauce/ketchup
- 1 teaspoon sugar (1 or 2 tsp)
- 2 tablespoons sweet chili sauce
- D. OTHER INGREDIENTS
- 10 cm lemongrass – white part lightly crushed
- 1 teaspoon Turmeric powder
- 1 cinnamon stick
- 1 star anise
- 1 tomato – cut or sliced
- 2 tablespoons tomato puree
- 5 kaffir lime leaves
Cooking Instructions for making Chicken in Tomato Sauce
A. PAN SEARED / PAN FRIED
In a mixing bowl, combine and mix ingredients in A 👉🏻 chicken pieces, corn flour, turmeric powder and a pinch of salt. Over medium heat, pan fried until chicken pieces turn lightly brown and just cooked. Keep aside.
B. BLENDED INTO FINE PASTE
Chop all ingredients in B. Place into a blender, add 1/4 cup of water. Blend into a fine paste or puree.
C. SAUCE & SEASONINGS – MIXED
Prep and measure all ingredients for sauce in C. Mix & combine well in a bowl. Keep aside.
D. OTHER INGREDIENTS
Gather and measure other ingredients in D. Keep aside.
Cooking:
Heat up ¼ or ⅓ cup of oil in a wok. Add B (blended paste). Sautè for a minute over medium heat. Add lemongrass, turmeric powder, star anise and cinnamon stick. Sautè again for another 5mins or until aromatic.
Turn the heat down to medium low. Add C (the sauce) and tomato puree. Stir and mix well for another minute or two.
Next, add cut tomato and Keffer lime leaves. Stir again to mix. Add A (chicken pieces). Stir and simmer over low heat until everything is well-combined. Add 2-3 tablespoons of water if it’s too dry. Leave to simmer gently for further 5-8mins. Taste the sauce and the chicken. Adjust seasonings accordingly.
Remove from the heat. Serve with rice.
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