Chicken In Light Sauce Recipe
Ingredients
| Tomato sauce | 3 Tablespoon | |
| Plain yogurt | 3 Tablespoon | |
| 4 cloves garlic, peeled and coarsely chopped | ||
| A piece of fresh ginger, about 1-inch cube, peeled and coarsely chopped | ||
| Chicken legs | 4 | |
| 1 whole chicken breast | ||
| Vegetable oil | 6 Tablespoon | |
| 1 cinnamon stick, about 2 1/2 inches long | ||
| Bay leaves | 2 | |
| 5 whole cardamom pods | ||
| Whole Cloves | 5 | |
| 2 hot dried red peppers (optional) | ||
| Turmeric | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
Directions
In a small bowl, combine tomato sauce, yogurt, and 1 cup of water.
Mix well and set aside.
Put chopped garlic and ginger into the container of an electric blender, along with 2 tablespoons of water.
Blend until you have a smooth paste.
Cut chicken into serving portions: divide legs into drumstick and thigh, and quarter the breast.
Remove skin from pieces of chicken and pat dry.
Heat oil in heavy-bottomed 10-12-inch casserole-type pot over medium-high heat.
Put in chicken pieces, a few at a time, and brown on all sides.
When each batch turns a golden brown, remove with slotted spoon and do the next batch.
When all chicken-pieces have been done, put the cinnamon, bay leaves, cardamom, cloves, and red pepper into the same oil Stir once.
The spices will darken immediately.
Now pour in the paste from the blender (keep face averted as you do this) and add the turmeric.
Stir and fry for about a minute.
Next, put in the browned chicken pieces, the mixture of tomato sauce, yogurt, and water, salt, pepper, and lemon juice.
Bring to a boil.
Cover, lower heat, and simmer gently 20 to 25 minutes, turning chicken pieces a few times.
Uncover pot, raise flame to medium, and cook 5 to 7 minutes or until sauce is reduced to half, turning the chicken pieces over gently.
To serve: Put contents of pot into a hot bowl and serve with plain boiled rice or hot pom.
Serve at least one vegetable -green beans, eggplant, or cauliflower might be nice.
As a relish, Tamarind Chutney with Bananas or Cucumber and Tomato with Lemon Juice could be served.
Mix well and set aside.
Put chopped garlic and ginger into the container of an electric blender, along with 2 tablespoons of water.
Blend until you have a smooth paste.
Cut chicken into serving portions: divide legs into drumstick and thigh, and quarter the breast.
Remove skin from pieces of chicken and pat dry.
Heat oil in heavy-bottomed 10-12-inch casserole-type pot over medium-high heat.
Put in chicken pieces, a few at a time, and brown on all sides.
When each batch turns a golden brown, remove with slotted spoon and do the next batch.
When all chicken-pieces have been done, put the cinnamon, bay leaves, cardamom, cloves, and red pepper into the same oil Stir once.
The spices will darken immediately.
Now pour in the paste from the blender (keep face averted as you do this) and add the turmeric.
Stir and fry for about a minute.
Next, put in the browned chicken pieces, the mixture of tomato sauce, yogurt, and water, salt, pepper, and lemon juice.
Bring to a boil.
Cover, lower heat, and simmer gently 20 to 25 minutes, turning chicken pieces a few times.
Uncover pot, raise flame to medium, and cook 5 to 7 minutes or until sauce is reduced to half, turning the chicken pieces over gently.
To serve: Put contents of pot into a hot bowl and serve with plain boiled rice or hot pom.
Serve at least one vegetable -green beans, eggplant, or cauliflower might be nice.
As a relish, Tamarind Chutney with Bananas or Cucumber and Tomato with Lemon Juice could be served.
Chef
