Calla Lily Recipes 食譜篇 - 番茄燉雞 (TOMATO CHICKEN STEW)

番茄燉雞 (TOMATO CHICKEN STEW)

Ingredients :

1kg chicken, chopped into 5cm pieces

Pinch of salt and turmeric powder

½cup oil for shallow frying

2 onions, sliced

1 small can tomato puree (available at supermarkets)

2 large tomatoes, quartered

1 tablespoon salt or to taste

1 tablespoon sugar

SPICES (GROUND FINELY)

10 shallots

5 cloves garlic

7-10 red chillies, seeded

1 lemongrass, plump white portion only

3cm knob of ginger, skinned

1. Rub chicken with a pinch of salt and turmeric powder. Set aside.

2. Heat oil in a wok over medium fire. When hot, fry chicken in bathes for 5 mins. Remove chicken, drain on paper towels and set aside.

3. In the remaining oil, stir-fry ground spices till fragrant and oil separates, about 3 mins.

4. Add onions and stir-fry they start to soften, about 1 min. Stir in tomato puree and bring to a boil.

5. Add chicken and mix well. Pour water to cover the chicken b three quarters (about 2 cups). Bring to a boil.

6. Reduce fire to low and simmer for 10 mins. Add tomatoes and continue occasionally, till chicken is tender and gravy is thick. Season to taste with salt and sugar.

TIP : This Malay-style stew tastes better the day after. Prepare it a day ahead and warm up to serve.