Chicken In Spicy Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Chicken thighs, skinned
1 can: , (8-oz) tomatoes, drained
2 tbsp: Tomato paste,
2 tbsp: Chili sauce,
2: Garlic cloves, crushed
1 Inch: piece fresh gingerroot, grated
1 tbsp: Garam Masala,
2 tsp: Sugar,
2 tbsp: Light soy sauce,
Juice of one lime,
Juice of one lemon,
Twists of lime peel,
Twists of lemon peel,
Directions:
Rinse chicken; pat dry with paper towels. Slash meaty parts of
chicken two or three times.
Place chicken in a shallow non-metal dish and set aside. Put tomatoes,
tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot,
garlic, lime juice and lemon juice in a blender or food processor
fitted with the metal blade; process until pureed. Pour over chicken,
cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors.
Preheat oven to 375 F. (190C). Put chicken and the sauce in a
roasting pan and cook, uncovered, 45 to 50 minutes, or until tender,
basting with sauce 2 or 3 times during cooking. Serve hot, garnished
with twists of lime and lemon.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by
Linda Fraser ISBN 0-89586-820-2]
Source from luhu.jp
chicken two or three times.
Place chicken in a shallow non-metal dish and set aside. Put tomatoes,
tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot,
garlic, lime juice and lemon juice in a blender or food processor
fitted with the metal blade; process until pureed. Pour over chicken,
cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors.
Preheat oven to 375 F. (190C). Put chicken and the sauce in a
roasting pan and cook, uncovered, 45 to 50 minutes, or until tender,
basting with sauce 2 or 3 times during cooking. Serve hot, garnished
with twists of lime and lemon.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by
Linda Fraser ISBN 0-89586-820-2]
Source from luhu.jp