Spicy Tomato Chicken

Quick Recipe Serves 5 – 10

what you need:

2 1/2 lb chicken (or 10 drumsticks)

Spice paste:
16 shallots, peeled
1″ ginger, peeled and roughly sliced
1″ galangal (blue turmeric), use knife to slice skin off and roughly chop
5 garlic cloves, peeled
10 dry cayenne chiles, deseeded and soaked in hot water for 10 minutes
2 stalks lemongrass, white parts only, thinly sliced
2 tsp ground turmeric (or 3/4″ fresh turmeric, peeled)
1/4 cup oil

1 cinnamon stick
1 star anise
3 cloves
2 cardamoms

1 can (15 oz) tomato sauce
1 cup water
2 tbs sugar
1 1/2 tsp salt or to taste
3-4 tomatoes, cut into wedges
1 small red onion, sliced

directions:

1. Optional (for color): Deep fry or sear the chicken. I usually do the latter. The chicken doesn’t have to be cooked through.

2. Put all ingredients for the spice paste in a blender or food processor and blend until smooth. I mix the turmeric in later so that I don’t stain my blender.

3. Over medium heat, pour the paste into a pan, add the cinnamon stick, star anise, cloves and cardamom. Fry for 10 minutes until fragrant. Add additional water or oil 1 tablespoon at a time if the paste is getting too dry. Do not burn the paste. Turn the heat to medium low if needed.

4. Pour 1 tablespoon of oil into the paste, add the sliced onions and fry for a couple minutes.

5. Add the tomato sauce, turn the heat to medium high and stir.

6. Add in the chicken and continue to stir for a couple minutes. Add the water and bring the sauce to a boil.

7. Once the sauce is boiling, season with sugar and salt. Turn the heat to medium low and simmer covered for 1 – 1 1/2 hours. Just before serving, add the tomatoes and cook until they soften. Taste and adjust seasoning. Serve with steamed rice.

Notes:

1. If you want the sauce to be drier, simmer uncovered halfway. If you want the sauce to be thinner, add another 1/4-1/2 cup water. Adjust seasoning if doing so.

2. If you like the onions to still have a crunch, add in the onions later.

From curiousnut.com