Chicken Tomato Recipe
Ingredients
| Vegetable oil | 4 Tablespoon | |
| 2 medium-size onions, chopped | ||
| 6 cloves garlic, very finely chopped | ||
| 4 whole cardamom pods or 1/4 teaspoon ground cardamom | ||
| Ginger piece | 1 , finely chopped | |
| Cinnamon stick | 1 | |
| 1 teaspoon cumin seeds or 1/4 teaspoon ground cumin | ||
| Bay Leaf | 1 | |
| 6 whole chicken legs (thighs attached), skinned | ||
| 3 medium-size tomatoes, chopped | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Water | 3 Tablespoon | |
Directions
Heat oil in large skillet or Dutch oven over medium-high heat.
Add onions, garlic, cardamom, ginger, cinnamon, cumin and bay leaf.
Reduce heat to medium; cook and stir 5 minutes.
Add chicken, tomatoes, salt and black and red peppers.
Bring to a boil, then reduce heat to low.
Cover tightly; simmer 30 minutes or until chicken is tender, turning after 15 minutes.
Combine flour and water; stir into tomato mixture.
Cook and stir 5 minutes or until thickened.
Remove cardamom pods, cinnamon stick and bay leaf before serving.
Add onions, garlic, cardamom, ginger, cinnamon, cumin and bay leaf.
Reduce heat to medium; cook and stir 5 minutes.
Add chicken, tomatoes, salt and black and red peppers.
Bring to a boil, then reduce heat to low.
Cover tightly; simmer 30 minutes or until chicken is tender, turning after 15 minutes.
Combine flour and water; stir into tomato mixture.
Cook and stir 5 minutes or until thickened.
Remove cardamom pods, cinnamon stick and bay leaf before serving.
Chef
