Chicken in Hot Red Sauce

Description

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.

Ingredients

• 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

Method

1. Mix the marinade/sauce ingredients thoroughly
2. Place the chicken in the marinade and allow to sit for however much time you've got, or overnight.
3. Heat the oil in a frying pan and fry most of the ginger and all the garlic until golden brown
4. Add the chicken pieces and fry until both sides are sealed.
5. Add the remaining marinade/sauce and cover loosely (tip your cover so the moisture can cook off)
6. Cook over medium or low heat until the marinade cooks down to a thick sauce.
7. Sprinkle the chicken with the lemon juice and stir in.
8. Sprinkle the remaining ginger and coriander over the chicken and serve.

Variations