Vibrant chicken with a spicy tomato sauce
1/4 cup ginger paste, see cook's notes
2 tablespoons garlic paste
1 (3 1/2-pound) chicken, skin removed, cut into 8 pieces
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2 tablespoons canola oil
1 (14.5 ounce) can tomato sauce
1/2 cup fried onion paste, recipe included
1 tablespoon coriander seeds, ground
2 teaspoons sweet paprika
1 1/2 teaspoons coarse salt
1 teaspoon cumin seeds, ground
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne (ground red pepper)
Garnish: 2 tablespoons finely chopped fresh cilantro leaves and tender stems
Makes 4 servings.
Combine ginger and garlic pastes in medium-size bowl; mix well. Add chicken pieces and smear them all over with the paste.
Heat oil in large skillet over medium-high heat. Add chicken pieces, meat side down in single layer, and cook until they are lightly browned, about 3 minutes. Turn pieces over and cook until lightly browned, about 3 minutes. Transfer chicken to plate.
Add tomato sauce, onion paste, coriander, paprika, salt, cumin, turmeric and cayenne to skillet. The sauce will immediately start to bubble and boil. Reduce heat to medium-low, cover. Simmer, stirring occasionally, until a thin layer of oil separates from sauce, forming a spice-colored film on surface, 20 to 25 minutes.
Return chicken pieces to skillet and coat them with sauce. Cook, covered, turning chicken occasionally, until meat in the thickest parts is no longer pink inside and the juices run clear, 20 to 25 minutes.
Serve chicken sprinkled with cilantro.
Cook's notes: To make ginger paste, place 1/2 cup water in blender jar. Add 8 ounces coarsely chopped unpeeled fresh ginger. Puree, scraping inside of jar as needed, until it forms a smooth, light brown paste. Add a little more water if needed. To make garlic paste, place 1/2 cup water in blender jar. Add 50 medium-size to large cloves peeled garlic. Puree, scraping inside of jar as needed. Leftover ginger paste or garlic paste can be frozen in small batches for later use.
Nutritional information (per servings): Calories 332 (51 percent from fat), protein 39.8 g, carbohydrates 3.5 g, fat 17.5 g (saturated 6.2 g), cholesterol 5.5 mg, sodium 926 mg, fiber 1.5 g.