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!
CHICKEN IN SPICED TOMATO SAUCE
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
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
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.