Tuesday, 11 May 2010

Sweet Spicy Chicken









Sweet Spicy Chicken

1 medium onion
3 large red chilli
1 small knob fresh ginger
2 garlic cloves
250g tomatoes
1/2 tbsp oil
500 g chicken pieces
1/2 tsp ground turmeric
1 cinnamon stick
200 ml chicken stock
5 tbsp coconut cream
salt and sugar


Plunge the tomatoes into boiling water, then drain and peel away the skin; cut into quarters.

Finely chopped the chilli, ginger and onion.

Heat oil in a casserole. Fry the chicken for about 5 minutes, or until well browned. Remove and drain on kitchen paper.

Add the finely chopped ingredients into the casserole and fry for about 10 minutes. Add turmeric and cinnamon stick and fry for a further 2 - 3 minutes.

Stir in chicken stock and coconut cream. Bring up to a gentle simmer. Add the tomatoes and return the chicken to the casserole and simmer for about 25 minutes.