Chicken in Hot Red Sauce
This dish makes a curry with an taste leaning towards korma. The heat is fairly mild, but the flavor is distinctive. It is a good counterpoint to a hot side such as Potatoes with Chillies.
I got the initial inspiration for this recipe from "Indian: deliciously authentic dishes" by Shehzad Husain & Rafi Fernandez. The marinade/sauce is
completely changed from their original, therefore the dish probably doesn't resemble theirs beyond the fact they both contain chicken, ginger, and garlic. This dish is Gluten-free and contains no preservatives.
- The marinade/sauce
- 3 tablespoons of tomato paste
- 1 cup tamarind tea
- 1/2 tsp ground black pepper
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 tsp cardamon
- 1/4~ tsp cloves
- 1/4~ tsp cinnamon
- 1 tsp ground cumin
- 4 boneless, skinless, chicken breasts
- 3 tbsp vegetable oil
- 2 inches fresh ginger, diced finely
- 4 large cloves garlic, diced finely
- juice of 1 lemon
- few fresh coriander leaves (cilantro), finely chopped
- Mix the marinade/sauce ingredients thoroughly
- Place the chicken in the marinade and allow to sit for however much time you've got, or overnight.
- Heat the oil in a frying pan and fry most of the ginger and all the garlic until golden brown
- Add the chicken pieces and fry until both sides are sealed.
- Add the remaining marinade/sauce and cover loosely (tip your cover so the moisture can cook off)
- Cook over medium or low heat until the marinade cooks down to a thick sauce.
- Sprinkle the chicken with the lemon juice and stir in.
- Sprinkle the remaining ginger and coriander over the chicken and serve.