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
Juice of one lime
Juice of one lemon
Twists of lime peel
Twists of lemon peel
|
|
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]
|
|
