Chicken in spicy sauce

Yield: 4 servings

Measure Ingredient
8 \N Chicken thighs, skinned
1 can (8-oz) tomatoes, drained
2 tablespoons Tomato paste
2 tablespoons Chili sauce
2 \N Garlic cloves, crushed
1 \N Inch piece fresh gingerroot, grated
1 tablespoon Garam Masala
2 teaspoons Sugar
2 tablespoons Light soy sauce
\N \N Juice of one lime
\N \N Juice of one lemon
\N \N Twists of lime peel
\N \N Twists of lemon peel

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]

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