Chicken in Aromatic Chilli & Tomato Sauce

Name: Chicken in Aromatic Chilli & Tomato Sauce
Yield: 10
Ingredients: 1.0kg Whole Chicken, cut into 10 pieces; 1.0tbsp Turmeric, chopped; 0.0g Salt, to taste; 300.0ml Vegetable Oil; 2.0pc Red Onion, roughly chopped; 40.0g Ginger; 25.0g Galangal, chopped; 5.0pc Lemongrass Stalk, chopped; 20.0pc Dried Chillies, soaked; 5.0pc Garlic Cloves; 0.0pc Cinnamon (3 inch); 3.0pc Star Anise; 4.0pc Cloves; 3.0pc Cardamom; 200.0ml Knorr Pronto Tomato 2kg; 100.0ml Coconut Milk; 50.0g Frozen Peas; 3.0pc Kaffir Lime Leaf; 0.0g Some KNORR Chicken Seasoning Powder 1kg; 0.0g Some Spring Onion, chopped

Chicken in Aromatic Chilli & Tomato Sauce – - Recipe

Just the name of this chicken dish itself is enough to make one’s mouth water. This recipe is a perfect blend of sweet, savoury and spicy. And the best part? You won’t believe how easy and delicious it really is!

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Chicken in Aromatic Chilli & Tomato Sauce Preparation

Whole Chicken, cut into 10 pieces 1.0 kg
Turmeric, chopped 1.0 tbsp
Salt, to taste
Vegetable Oil 300.0 ml
Red Onion, roughly chopped 2.0 pc
Ginger 40.0 g
Galangal, chopped 25.0 g
Lemongrass Stalk, chopped 5.0 pc
Dried Chillies, soaked 20.0 pc
Garlic Cloves 5.0 pc
Cinnamon (3 inch)
Star Anise 3.0 pc
Cloves 4.0 pc
Cardamom 3.0 pc
Knorr Pronto Tomato 2kg 200.0 ml
Knorr Pronto Tomato 2kg
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FoodXervices

Lim Siang Huat

Teo Soon Seng

Free sample
Coconut Milk 100.0 ml
Frozen Peas 50.0 g
Kaffir Lime Leaf 3.0 pc
Some KNORR Chicken Seasoning Powder 1kg
Some Spring Onion, chopped

Asian

Chicken/Duck

Vegetables

Main course

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Preparation

Chicken in Aromatic Chilli & Tomato Sauce Preparation
- Rub chicken with turmeric and salt, and set aside for 30 minutes.
- Heat oil in a wok to deep-fry the chicken pieces until light golden in color, but half cooked. Remove and set aside.
- In a food processor, add in red onion, ginger, galangal, lemongrass, dried chillies, and garlic, and process into a paste.
- Heat up the wok with 50ml of oil to sauté the cinnamon, star anise, cloves and cardamom until fragrant. Then, add in the paste and bring up the heat until the paste bubbles. Lower the heat at this point.
- Let the paste simmer until it is thoroughly cooked and fragrant, and the oil separates from the paste.
- Add in tomato pronto and let it simmer for 2 minutes on low heat before adding in coconut milk and chicken pieces.
- Bring up the heat for a quick boil, and then lower to a simmer to cook until the sauce thickens.
- Add in peas and lime leaves, and season with salt and chicken seasoning powder to taste.
- Garnish with chopped spring onion before serving.