Chicken With Spices And Soy Sauce Recipe

Name: Chicken With Spices And Soy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 kg chicken, jointed and cut into pieces (I use chicken wings and breast); 3 onions, sliced; 1 liter water; 3 garlic cloves, crushed; 2 fresh red chilies, seeded and sliced or 2 chili powder; 45 ml vegetable oil; 2 1/2 ml ground nutmeg; 6 whole cloves; 5 ml tamarind paste; 2 -3 tablespoons soy sauce (light or dark); salt; 1 -2 cup plain boiled rice, to serve

Servings: persons

1 1/3 kg chicken, jointed and cut into pieces (I use chicken wings and breast)
3 onions, sliced
1 liter water
3 garlic cloves, crushed
2 fresh red chilies, seeded and sliced or 2 chili powder
45 ml vegetable oil
2 1/2 ml ground nutmeg
6 whole cloves
5 ml tamarind paste
2 -3 tablespoons soy sauce (light or dark)
salt
1 -2 cup plain boiled rice, to serve

1
Place the prepared chicken pieces in a large pan with one of the sliced onions. Pour over enough water to just cover. Bring to the boil and then reduce the heat and allow to simmer gently for about 20 minutes.
2
Grind the remaining onions with the garlic and chillies to a fine paste in a food processor or with a pestle and mortar. Heat a little of the oil in a wok or frying pan and cook the paste to bring out the flavour. Do not allow the paste to brown.
3
When the chicken has cooked for 20 minutes, lift out of the stock and into they spicy mixture. Toss everything together over a fairly high heat so that the spices permeate the chicken pieces. Reserve 300ml of the chicken stock to add to the pan later.
4
Stir in the nutmeg and cloves. Strain the tamarind and add the tamarind juice and the soy sauce to the chicken. Cook for a further 2 - 3 minutes, then add the reserved stock. Taste and adjust the seasoning to taste and cook, uncovered for a further 25 - 35 minutes, or until the chicken pieces are tender.
5
Transfer the chicken to a bowl, topped with the shredded green and red chillies, and serve with plain boiled rice.
6
Tip: Day soy sauce is thicker and more salty than light. Adding the dark variety will give a deeper colour to the chicken.

908

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/3 kg chicken, jointed and cut into pieces (I use chicken wings and breast), 3 onions, sliced, 1 liter water, 3 garlic cloves, crushed, and more.

Yes, Chicken With Spices And Soy 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.

That's it — enjoy your meal!

Chicken With Spices And Soy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions