Chicken in Tomato, Black Pepper and Coriander Sauce

Submitted by Charishma_Ramchandani

"This is Alva Carpenter's recipe from her Slim Lines column of the Thursday magazine. I hope you enjoy it!"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 4

ingredients

• 4 chicken legs or 4 chicken thighs, quartered and skinned
• 1 fresh lemon, juice of
• 6.16 ml salt, to taste
• 1 inch fresh ginger, peeled,washed,roughly chopped and pureed
• 4-5 clove garlic, peeled,washed,roughly chopped and pureed
• 2 medium onions, peeled,washed,roughly chopped and pureed
• 59.16 ml pure wesson canola oil or 59.16 ml sunflower oil
• 1 inch cinnamon stick, halved
• 4 green cardamoms
• 4 cloves
• 4.92 ml paprika or 4.92 ml mild chili powder
• 2.46 ml turmeric powder
• 14.79 ml coriander powder
• 14.79 ml black peppercorns, coarsely crushed
• 225 ml lukewarm water
• 250 g undrained chopped canned tomatoes

directions

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!

Reviews

[JustJanS]

I made this quite differently to the original, but it is still worth more than 5 stars the way I did it. I used 1/8 teaspoon ground cloves, 1/2 teaspoon ground cinnamon and 1 teaspoon ground cardamon. I heated only one tablespoon oil, then added in the onion, garlic, ginger and those three spices. After the onion was cooked, I went on with the recipe as written until I added in the chicken and pepper (I used two teaspoons pepper that I'd freshly ground). I straight away added in the water, brought the chicken and gravy to the boil, then turned it down to simmer for about 40 minutes. When it was tender, I removed the lid and reduced it to a thicker gravy. Totally delicious with rice and a raita!