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I chance upon this recipe while browsing for a particular Peranakan food. Although the recipe didn’t carry a picture of the cooked dish, it seems interesting so I decided to give it a try tonight.

As usual, to save a trip to the supermarket, I simply make do with similar ingredients that are available in my kitchen. For example, I substituted canned tomato soup with tomato paste and water for the sauce and added a spoonful of concentrated chicken sauce to enhance the flavour.

We had it with steamed rice and stir-fry vegetables. My younger daughter likes it and feels it would make a good topping over spaghetti as well. A good suggestion. I shall boil some spaghetti to try with the leftover tomorrow.

Another good idea she gave was to garnish it with cashew nuts. And I thought, why not grind the cashew nuts and add it to the sauce to make a nice nutty tomato pesto? Yes, why not? Will certainly give it a twist the next time!


Ingredients :
2 large chicken thighs
–       remove skin & cut into smaller pieces
–       scald with hot water & drain
–       season with a little salt & pepper

2 tablespoon cooking oil
1 large onion, sliced
2 garlic, minced

1 large tomato, skin peeled and cut into smaller pieces

400ml hot water
½ tablespoon concentrated chicken stock
1 stick cinnamon
10-15pcs cloves

2 tablespoon tomato paste
1 teaspoon sugar
some pepper to taste
(This can be replaced with 1/2 can of tomato soup)

2 tablespoon frozen peas
1 large tomato, cut into chunks

(G) – for garnishing :
1 stalk celery
some roasted cashew nuts

Method :

1)    Heat oil and fry (B) till fragrant.
2)    Add (A) and fry till chicken is lightly brown.
3)    Add  (C) and continue to stir-fry for 1 min.
4)    Add (D) and bring to a boil. Cover pan and simmer chicken for 15mins.
5)    Add (E) and continue to simmer until chicken is tender.
6)    Add (F). Combined well and simmer for another 2 mins.
7)    Transfer to a serving dish and garnish with (G).
8)    Serve warm with steamed rice or over boiled spaghetti.