Chicken In Tomato, Black Pepper And Coriander Sauce Recipe

Name: Chicken In Tomato, Black Pepper And Coriander Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs or 4 chicken thighs, quartered and skinned; 1/2 fresh lemon, juice of; 1 1/4 teaspoons salt, to taste; 1 inch fresh ginger, peeled,washed,roughly chopped and pureed; 4 -5 cloves garlic, peeled,washed,roughly chopped and pureed; 2 medium onions, peeled,washed,roughly chopped and pureed; 4 tablespoons pure wesson canola oil or 4 tablespoons sunflower oil; 1 inch cinnamon stick, halved; 4 green cardamoms; 4 cloves; 1 teaspoon paprika or 1 teaspoon mild chili powder; 1/2 teaspoon turmeric powder; 1 tablespoon coriander powder; 1 tablespoon black peppercorns, coarsely crushed; 225 ml lukewarm water; 250 g undrained chopped canned tomatoes

Servings: persons

4 chicken legs or 4 chicken thighs, quartered and skinned
1/2 fresh lemon, juice of
1 1/4 teaspoons salt, to taste
1 inch fresh ginger, peeled,washed,roughly chopped and pureed
4 -5 cloves garlic, peeled,washed,roughly chopped and pureed
2 medium onions, peeled,washed,roughly chopped and pureed
4 tablespoons pure wesson canola oil or 4 tablespoons sunflower oil
1 inch cinnamon stick, halved
4 green cardamoms
4 cloves
1 teaspoon paprika or 1 teaspoon mild chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon black peppercorns, coarsely crushed
225 ml lukewarm water
250 g undrained chopped canned tomatoes

1
Cut each chicken quarter into 3 pieces.
2
If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
3
Apply lemon juice and salt to the chicken.
4
Keep aside.
5
Heat oil in a large pan.
6
Toss in the cinnamon, cardamoms and cloves.
7
Let these sizzle gently on medium flame until the cardamom pods have plumped up.
8
Add the ginger-garlic and onion puree.
9
Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
10
Lower flame and stir-fry for 4 minutes.
11
Add the paprika or chilli powder, turmeric powder and the corriander powder.
12
Mix well and then stir in the tomatoes.
13
Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
14
Add the black pepper and the chicken.
15
Cook on high flame until the chicken is tender and cooked{ready to eat}.
16
Add the water, mix well, cover and cook on a simmer for 25 minutes.
17
Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
18
Remove from heat.
19
Serve hot with rotis and/or rice.
20
Enjoy!

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 chicken legs or 4 chicken thighs, quartered and skinned, 1/2 fresh lemon, juice of, 1 1/4 teaspoons salt, to taste, 1 inch fresh ginger, peeled,washed,roughly chopped and pureed, and more.

Yes, Chicken In Tomato, Black Pepper And Coriander Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Tomato, Black Pepper And Coriander Sauce

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