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Spicy tomato chicken
Author:
Marvellina
Print Recipe
Ingredients
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
SEASONINGS:
Salt to taste
2
Tbsp
sugar
MARINADE
Marinate the chicken for 4 hours:
3
Tbsp
grounded coriander seeds
Instructions
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