8 chicken thighs, skinned
1 can (8-oz) tomatoes, drained
2 tbsp tomato paste
2 tbsp chili sauce
2 garlic cloves, crushed
1 inch piece fresh gingerroot, grated
1 tbsp garam masala
2 tsp sugar
2 tbsp light soy sauce
1 juice of one lime
1 juice of one lemon
1 twists of lime peel
1 twists of lemon peel
Directions
Rinse chicken; pat dry with paper towels. Slash meaty parts of
chicken two or three times.
Place chicken in a shallow non-metal dish and set aside. Put tomatoes,
tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot,
garlic, lime juice and lemon juice in a blender or food processor
fitted with the metal blade; process until pureed. Pour over chicken,
cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors.
Preheat oven to 375 F. (190C). Put chicken and the sauce in a
roasting pan and cook, uncovered, 45 to 50 minutes, or until tender,
basting with sauce 2 or 3 times during cooking. Serve hot, garnished
with twists of lime and lemon.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by
Linda Fraser ISBN 0-89586-820-2]
Servings: 4 servings
Chicken In Spicy Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
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We hope you enjoy this Chicken In Spicy Sauce recipe.
