Tomato Chicken Stew

By pixen

This is a mildly spiced Malay style stew. As with stews, it tastes better the day after. Prepare it a day ahead and warm up to serve. You can serve with rice, fried rice or even on pastas.

Ingredients

• Spices (ground/blend finely):
• 500 g Chicken, chopped into 5 cm pieces (or drumsticks/breast meats)
• Pinch of Salt & Tumeric powder
• 1/2 cup Oil (for shallow frying)
• 2 nos Onions, sliced
• 1 small can Tomato Purée
• 2 nos Tomatoes, quartered
• 1 tbl Sugar or to taste
• 1 tbl Salt or to taste
• Some Water
• 6 nos Shallots
• 3 cloves Garlic
• 6-10 Red Chillies, seeded
• 1 pc Lemongrass (use the plump white portion only)
• 2 cm knob of Ginger, skinned

Details

Servings 2
Adapted from pixieate.blogspot.com

Preparation

Step 1

1. Rub chicken with a pinch salt & tumeric powder. Set aside.
2. Heat oil in a deep pan/wok over medium fire/heat. When hot, fry the chicken in batches for 5 minutes. Remove chicken, drain on kitchen papers and set aside.
3. In the remaining oil, stir-fry the ground spices until fragrant and oil separates - about 3 mins.
4. Add sliced onions and stir-fry until they start to soften - about 1 minute. Stir in tomato purée and bring to a boil.
5. Add chicken and mix well. Pour some water to cover the chicken by 3/4 (about 2 cups). Bring to a boil.
6. Reduce fire/heat to low and simmer for 10 minutes. Add quartered tomatoes and continue to cook for another 15 minutes, stirring occasionally, until chicken is tender and gravy is thick. Season to taste with salt and sugar. Garnish with chopped spring onions or coriander.