Spicy tomato chicken is another recipe I tried from Relishing A Taste Of Home cookbook by Pang Nyuk Yoon which focuses on savoring Asian home-style cuisines. Some of the Asian home-style dishes seem to be more “complicated” (more work that is), however, this cook book provided home-style recipes uses common ingredients you can find at Asian grocery store.
The spicy tomato chicken is kind of a cross between Malay and Chinese dish, using ingredients commonly seen in Malay kitchen such as: cinnamon, cardamon, red chili and coriander seeds. The result was quite spectacular. Deeply flavorful and hearty. My husband loves this dish.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 2 lbs boneless skinless chicken thighs - cut into pieces
- 1 large onions - cut into pieces
- 7 oz green peas - if frozen is used, thawed first
- 6 potatoes - cut into pieces and deep fry
- 1 can - 16 oz crushed tomato
- 4 inches cinnamon stick
- 5 pieces cardamon - mace
- 6 Tbsp of Canola oil
- CHILI PASTE - Grounded:
- 15 bird's eye red chilis or 3 large red chilis or you can skip the chili
- 25 shallots - peeled or 1 big red onion (peeled and cut into big pieces)
- 6 cloves garlic - peeled
- 2 inches ginger - peeled
- 1 tsp of shrimp paste/belacan - available at Asian grocery stores
- Salt to taste
- 2 Tbsp sugar
- MARINADE - Marinate the chicken for 4 hours:
- 3 Tbsp grounded coriander seeds
- Heat about 3 Tbsp of oil in a heavy-bottom pot, stir-fry marinated chicken till half cooked and set aside
- Fry the chili paste till fragrant with 3 Tbsp of canola oil. Add in cinnamon, cardamom, onion, chicken, tomato paste and potato, stir-fry well
- Add in seasonings and water, cook until chicken is cooked through and tender. Lastly, add in green peas and mix well. Turn off the heat