Spicy Tomato Chicken Recipes

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Chicken in Spicy Tomato Sauce image

Must-try recipe for a Malaysian/Indonesian dish of fried chicken braised in spicy tomato sauce that's deliciously sweetish, savoury, and tangy.

Provided by Celia Lim

Categories     Chicken Recipes

Time 1h15m

Number Of Ingredients 23

12 chicken thighs (OR a whole chicken chopped into 12 pieces)
1 tbsp ground turmeric
1 tsp salt
1 three-inch cinnamon bark
2 whole star anise
5 cloves
3 green cardamom pods
1/4 cup peas (frozen or canned)
6 large red chillies
2 bird's eye chilli (OR substitute with 1 tbsp chilli powder (optional))
6 small shallots (or 3 large)
6 garlic cloves
1 thumb-length ginger knob
3 lemon grass stalks
1 1/2 tbsp sugar (to taste)
1 tsp salt (to taste)
200 ml canned tomato puree (OR 400 ml canned tomato sauce)
200 ml thick coconut milk (OR 400 ml canned coconut milk)
250 ml water
2 - 3 tbsp ketchup (to taste)
1 - 2 tbsp palm sugar or light brown sugar (to taste)
1/2 tsp salt (to taste)
Some cilantro or parsely (finely chopped)


  • Wash chicken pieces drain and pat dry with paper towels. Rub all over with ground turmeric and salt until evenly coated. Set aside.
  • To use lemongrass: Cut the bottom root portion off the base. Slice the bottom one-third (3-inch) section only, discard the rest. Slice at an angle,and as thinly as possible.
  • Roughly chop up red chilli peppers and bird's eye chillies (or substitute bird's eye chillies with 1 tbsp chilli powder). Peel and roughly chop shallots, garlic and ginger.
  • In a food processor, blend the spice ingredients until you get the paste as smooth and fine-textured as possible. Add 1 to 2 tbsps oil or water (use more or less as needed) to help the blades cut into the mix. Set aside.
  • Separately, prepare the cinnamon bark, star anise, cloves and cardamom pods.
  • Fill a wok or deep skillet one-quarter full with oil and heat up over medium heat until hot. Fry the chicken pieces in batches, 5 to 6 pieces at a time. Par-fry for 2 minutes, until the pieces are lightly browned and half-cooked. Set aside.
  • In the same wok, drain most of the oil, leaving behind 4 tbsps. With the oil still hot, and the heat reduced to low, put in the cinnamon bark, star anise, cloves and cardamom pods. Fry for 15 to 20 seconds, or until fragrant.
  • Pour in the blended spice paste, sugar, salt, and stir frequently to prevent the paste from burning. If it gets too dry, add an additional 1 to 2 tbsp of oil. Once the paste starts to stick or clump together, has an oily sheen, and oil froths or bubbles around the edges, it is ready for the next step.
  • Stir in the tomato puree, coconut milk, ketchup, and water. Increase the heat and bring the sauce to a gentle oil. The reduce the heat slightly, to keep the sauce at a gentle simmer. Let the sauce reduce by almost half. Caution: This sauce can spit and spurt quite vigorously, so have an apron on and be careful when you give it the occasional stir.)
  • Put in the chicken pieces, including the oils and drippings, and stir to evenly coat all over with the sauce. Let the chicken braise gently. Continue to let sauce reduce until 'pecah minyak', that is, the oil splits. This is when oil begins to separate from the sauce, forming beads or pools on the surface (read notes below). The end consistency of the sauce should be thick and pasty.
  • Stir in the peas, palm sugar (or light brown sugar) and salt, and cook for a few more minutes till just softened. Do a taste test and add more sugar or salt, to taste. Turn off the heat. Dish out immediately into a serving dish, and garnish lavishly with chopped cilantro or parsley.

Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 15 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 649 mg, Fiber 2 g, Sugar 9 g


Spicy Tomato Coconut Chicken Recipe by Tasty image

Here's what you need: chicken, salt, pepper, olive oil, garlic, ginger, jalapeñoes, onion, tomato puree, coconut milk, chicken stock, fresh cilantro

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

3 lb chicken, quartered
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger
3 jalapeñoes, deseeded and diced
1 onion, chopped
1 ¼ cups tomato puree
1 cup coconut milk, unsweetened
1 cup chicken stock
fresh cilantro, or parsley, for garnish, chopped


  • Salt and pepper chicken.
  • In a large pot, brown chicken in olive oil. Remove chicken and set aside.
  • In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
  • Pour in the tomato puree, unsweetened coconut milk and chicken broth.
  • Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
  • Serve with rice. Garnish with cilantro or parsley.
  • Enjoy!


Chicken In Spicy Tomato Sauce image

Provided by Deborah Mele

Categories     Poultry

Time 2h15m

Number Of Ingredients 11

Green Tops From 4 Scallion Onions
5 Tablespoons Olive Oil
8 Medium Sized Chicken Thighs, or One (3 pound) Chicken Cut Into Pieces
1 Small Onion, Peeled and Finely Diced
5 Cloves Garlic, Peeled and Minced
1 Red Chili Pepper, Finely Minced
3/4 Cup Dry White Wine
1 1/2 Cups Chopped Tomatoes
1 Teaspoon Oregano
1/4 Cup Chopped Fresh Parsley
Sea Salt and Pepper to Taste


  • Heat the olive oil in a heavy bottom pan, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat, about 3 to 4 minutes each side.
  • Brown the rest of the chicken pieces and then move all to a plate.
  • Add the chopped onion to the pan, and cook over medium heat until soft and translucent, about 4 minutes.
  • Add the garlic and chili pepper to the pan and cook another minute or two until fragrant.
  • Add the wine to the pan and turn the heat up to high.
  • Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume.
  • Return the chicken pieces to the pan along with the tomatoes, dried oregano, and parsley.
  • Season with salt and pepper and bring the mixture to a boil.
  • Reduce the heat to a simmer, cover, and cook for about an hour.
  • Remove the cover, and cook an additional 15 to 20.
  • At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone.
  • Alternately, instead of cooking the chicken on the stovetop, you could place the pot with the chicken and sauce in an oven preheated to 350 degrees F. and cook for an hour and a half, then uncover and cook an additional 15 minutes or until the sauce has thickened.
  • To serve, place the chicken on a warmed platter and spoon the sauce over top.
  • Sprinkle with the chopped onions and serve immediately.


Spicy Tomato Chicken (Ayam Masak Merah) image

This is a Malay/Indonesian dish which is spicy and sweet at the same time. Recipe was passed down to me by my mother-in-law, and although it doesn't quite taste the same as the way she makes it, my husband loves it!

Provided by phoenixfyre

Categories     World Cuisine Recipes     Asian     Indonesian

Time 55m

Yield 4

Number Of Ingredients 17

1 (3 pound) whole chicken, cut into 8 pieces
1 teaspoon ground turmeric
salt to taste
¼ cup dried red chile peppers
3 fresh red chile pepper, finely chopped
4 cloves garlic, minced
1 red onion, chopped
1 (3/4 inch thick) slice fresh ginger root
2 tablespoons sunflower seed oil
1 cinnamon stick
2 whole star anise pods
5 whole cloves
5 cardamom seeds
2 tomatoes, sliced
2 tablespoons ketchup
1 teaspoon white sugar, or to taste
½ cup water


  • Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
  • Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 15.4 g, Cholesterol 92 mg, Fat 29.7 g, Fiber 3.3 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 183.1 mg, Sugar 7.4 g


Spicy Chicken image

"I serve this zippy chicken with plenty of sour cream and full glasses of milk to calm the bite," comments Donna Michaelis of Madison, Wisconsin. "It's a super way to stay toasty on blustery autumn days."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

5 tablespoons butter, divided
1 medium onion, chopped
6 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) tomato sauce
2 cups chopped green onions
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
1-1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce
1 tablespoon salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1 teaspoon dried basil
1/4 teaspoon ground cumin
2 pounds boneless skinless chicken breasts, cubed
16 ounces angel hair pasta
1/2 cup sour cream


  • Heat large saucepan or Dutch oven over medium heat; add 2 tablespoons butter. Cook and stir onion and garlic until tender, 2-3 minutes. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow bowl, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. Heat a large skillet over medium-high heat. Add remaining butter; cook chicken, in batches, until no longer pink. Add chicken to tomato sauce; simmer for 10 minutes., Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream.

Nutrition Facts :


Spicy Chicken Tomato Pitas image

I'm not sure if this is a Mediterranean dish with a southwestern flair or the other way around. All I know is that it's ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. -Cori Cooper, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1/4 cup lemon juice
1 tablespoon olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
4 medium tomatoes, seeded and chopped
1 small onion, chopped
1/4 cup minced fresh parsley
1 tablespoon ground cumin
1 tablespoon paprika
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground coriander
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
8 whole wheat pita pocket halves


  • In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.

Nutrition Facts : Calories 383 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.


Tomato and Coconut Chicken over Spiced Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated
Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves


  • For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
  • For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
  • In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
  • To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
  • On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
  • Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.


Rotini & Spicy Chicken in Tomato Sauce image

Put together a simple dinner entrée with this quick Rotini & Spicy Chicken in Tomato Sauce! This recipe includes rotini, crushed red pepper & cream cheese.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 25m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

2 cans (8 oz. each) tomato sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
4 cups cooked rotini pasta
1 can (14-1/2 oz.) artichoke hearts, drained, quartered
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 tsp. crushed red pepper
1/4 cup chopped fresh parsley


  • Blend tomato sauce and cream cheese in blender until smooth.
  • Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
  • Stir in parsley.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g


Spicy Tomato Chicken image

Chicken thighs make a tasty change from breasts in this chucky tomato and veg sauce. Good way of getting kids to eat more veggies! From UK's Good Food.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons seasoned flour
1/2-1 teaspoon chili powder
8 chicken thighs
1 tablespoon vegetable oil
1 onion, chopped
2 1/2 cups chicken broth
2 garlic cloves, minced
2 tablespoons tomato paste
2 zucchini, cut into chunks
1 lb red ripe tomato, cut into chunks


  • Mix togather the seasoned flour and chilli powder. Use to coat the chicken thighs. Set aside remaining seasoned flour.
  • Heat the oil in a large frying pan with a lid.
  • Add chicken and fry over a medium-high heat for 8-10 mins, turning once until browned all over. Transfer to a plate.
  • Add the onion to the pan and cook for 5-6 mins, stirring until softened.
  • Sprinkle in the reserved seasoned flour and cook for 1 min stirring continuously.
  • Add broth, garlic and tomato paste.
  • Return chicken to the pan and bring to the boil.
  • Scatter over zucchini and tomatoes.
  • Stir, cover and simmer for 15-20 minutes.
  • Serve with mashed pototoes to sop up the sauce!

Nutrition Facts : Calories 513, Fat 33.5, SaturatedFat 9, Cholesterol 157.9, Sodium 703.2, Carbohydrate 14.3, Fiber 3.4, Sugar 7.3, Protein 38.5


Chicken with Spicy Tomato Sauce image

Provided by Dora Moel

Categories     Blender     Chicken     Poultry     Tomato     Sauté     Winter     Healthy     Bon Appétit     Mexico

Yield Makes 6 servings

Number Of Ingredients 11

1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1/2 cup orange juice
1/2 cup canned low-salt chicken broth
2 tablespoons chili powder
2 tablespoons fresh lime juice
3 large garlic cloves, chopped
2 teaspoons dried oregano
1 tablespoon dark brown sugar
1/2 teaspoon ground cumin
3 tablespoons olive oil
6 skinless boneless chicken breast halves


  • Puree first 9 ingredients in blender.
  • Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
  • Cut chicken crosswise into thin slices. Return to sauce and heat through.


Italian Chicken and Spicy Tomato Sauce image

A wonderful quick and easy meal. I came up with this because I always have a ton of canned tomatoes on hand and a bunch of chicken. I wanted something different and low calorie. Once I snuck a bunch of broccoli VERY chopped up in here. I had to cook it forever so the husband couldn't tell it was in the dish, but it work like a charm! He still loved it!! Enjoy! (Pasta is included in the nutritional information, so cut back on that if you are watching your weight.)

Provided by Bonnie Traynor

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1 whole boneless skinless chicken breast, cut into small cubes
1 tablespoon olive oil
1 (14 1/2 ounce) can chopped tomatoes
6 -8 cloves garlic, chopped
1 tablespoon parsley
1 teaspoon Italian spices
1/2 teaspoon red pepper flakes (more if you like it hotter)
salt and pepper
1 tablespoon chopped onion
1 tablespoon tomato paste
1/4 lb penne pasta, cooked


  • Cut raw chicken into small cubed pieces.
  • Place into skillet with Tbsp of olive oil.
  • Cook until the chicken is almost done.
  • Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
  • Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
  • Continue to cook for about 3-7 minutes more.
  • Then add in the tomato paste.
  • Cook about 5-7 minutes more to complete.
  • Meanwhile, heat the pasta according to the package directions.
  • After cooking the pasta, drain but do not rinse.
  • Serve the sauce over the pasta and enjoy!


Spicy Glazed Chicken Breasts image

This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.

Provided by Ali Slagle

Categories     poultry, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 garlic cloves, thinly sliced
Kosher salt
2 tablespoons tomato paste (preferably double concentrate)
1/2 teaspoon red-pepper flakes
1 tablespoon lemon juice


  • Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
  • In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
  • Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
  • With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
  • Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.


Quick Chicken Karahi (Spicy Chicken and Tomatoes With Chiles) image

Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity. It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy. (A deep 10- to 12-inch skillet works well, too.) Myriad spices - Kashmiri chile powder, cumin, coriander and turmeric - adds layers of heat. Finishing with plenty of thin matchsticks of ginger provides cooling freshness. Typically made with bone-in chicken pieces, this recipe calls for cubed boneless chicken thighs for a quicker cook time, so this classic dish can be enjoyed often.

Provided by Zainab Shah

Categories     dinner, weeknight, poultry, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 19

1/4 cup ghee or neutral oil
3 dried whole round red chiles, preferably Dundicut (see Tip)
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon ginger paste or freshly grated ginger
1 pound boneless, skinless chicken thighs, cut into 2-inch cubes
5 Thai green chiles, 2 finely chopped and 3 slit down the middle with the root intact
1 teaspoon Kashmiri chile powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup full-fat Greek yogurt
1 to 2 tablespoons lemon juice (from about half a lemon)
1 teaspoon coarsely ground black pepper
1/2 teaspoon garam masala
1/4 cup chopped fresh cilantro
1 (2-inch) piece fresh ginger, peeled and julienned
Roti or pita, for serving


  • Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add dried chiles and stir. Add garlic paste, ginger paste, chicken and the finely chopped Thai chiles. Stir-fry over high heat until the chicken is no longer pink, about 6 minutes.
  • Reduce heat to medium. Add chile powder, cumin, coriander and turmeric. Stir for 10 seconds or until everything is mixed well. Add tomatoes and salt. Stir. Cover and simmer for 10 minutes.
  • Remove the lid, increase to high heat, and cook, stirring frequently, until most of the liquid from the tomatoes and chicken has cooked off, about 7 minutes.
  • Reduce heat to medium. Stir in yogurt. Add remaining whole Thai chiles. Cover and simmer for 5 minutes. Remove the lid, and if the karahi is saucy, increase heat to high, and cook, stirring frequently, until most of the liquid has cooked off.
  • Turn off the heat. Sprinkle with lemon juice, black pepper, garam masala, cilantro and julienned ginger. Serve with roti or store-bought pita.


Spicy Roast Chicken with Tomatoes and Marjoram image

Categories     Chicken     Garlic     Herb     Tomato     Roast     Low Carb     Quick & Easy     Low/No Sugar     Spice     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

24 ounces cherry tomatoes (about 4 cups), stemmed
1/4 cup olive oil
5 garlic cloves, pressed
1 1/4 teaspoons dried crushed red pepper
2 tablespoons chopped fresh marjoram
4 chicken breast halves with ribs


  • Preheat oven to 450°F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprinkle generously with salt and pepper. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates. Spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram.

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Method. Marinate chicken with turmeric powder and salt for 15 minutes. Fry with air fryer / nonstick pan to reduce the use of oil. Blend red onion, ginger, garlic and chilli paste. Heat oil, sauté blended ingredients, then add in tomato and tomato sauce. Add in water and cook over high heat. When the mixture starts to boil, reduce the heat and ...
From ajinomoto.com.my

2022-05-14 Instructions. Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned.
From wellplated.com

Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and ...
From foodandwine.com

2021-04-07 Slow Cooker Indian Tomato Chicken Curry. In a large skillet, melt butter and sauté onions over medium high heat until translucent. Stir in minced garlic and cook until fragrant, about 30 seconds. Add onion-garlic mixture to the slow cooker. Toast spices for 1 minute in hot skillet.
From dinnerthendessert.com

Chicken Provençal with olives & artichokes. 18 ratings. Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes. See more Chicken and tomato recipes.
From bbcgoodfood.com

2020-08-14 Simmer for about 30 mins. Thicken with potato starch and season with salt and pepper. Bread the chicken: dredge it in flour, dip in egg-parsley-lemon zest mixture, then coat in breadcrumb-parmesan mixture. Pan fry the cutlets until golden. Place 2 slices cheese over the tortilla, spread 1 heaped tbsp tomato salsa.
From everyday-delicious.com

2021-11-14 Stir fry chicken: Heat the pan into medium heat, drizzle olive oil and stir fry the chicken strips for 2-3 minutes until slightly brown. Remove from pan and set it aside. Make tomato sauce: In the remaining pan, drizzle a bit more olive oil, …
From khinskitchen.com

2003-05-31 Preparation. Preheat oven to 450°F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over ...
From bonappetit.com

2021-07-14 When the skillet is hot, turn the heat down to medium. Add the chicken and cook for approximately 2 - 3 minutes per side, or until the chicken is just cooked through and the internal temperature reads 165 F on a meat thermometer. Remove the chicken from the pan, and add the butter to the flavorful bits left behind.
From keytomylime.com

Method to Success. Combine the chutney, olive oil and mustard together and cover the chicken breasts with the mixture. Place in an ovenproof dish. Cover the chicken and place in the fridge for a minimum of five hours or overnight if possible. An hour before you want to cook the dish take it out of the fridge and return it to room temperature.
From mrsdarlingtons.com

2011-07-28 Brown the chicken in a little oil and place in an ovenproof dish with a lid. Fry the onions gently until translucent. Add the tomatoes, stock, soy sauce and paprika and stir. Mix the cornflour with the sherry and add to the sauce. Season to your taste. Pour over the chicken. Bake for 45 minutes to an hour on 180°C until chicken is cooked.
From food24.com

2019-11-22 Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes.
From dontgobaconmyheart.co.uk

2020-11-30 Heat wok and put in 1/2 cup oil. Pan fry chicken pieces until the skin turns golden. Dish up. Remove some of the oil leaving behind about 2 tablespoon oil. Sauté the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and sauté until the onions looks translucent and wilts.
From cambodiarecipe.com

Instructions. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.
From readersdigest.ca

Skip to main content. Menu. x. Home; Diet and Nutrition; Diabetes; Type 1 Diabetes; Type 2 Diabetes
From informationaboutdiabetes.com

2020-12-20 Heat a heavy bottom pan & add 1 teaspoon of oil over medium heat. Add garlic & onions. Stir-fry until onions are translucent. (image 1) Next, add tomato puree. Cook for 3-4 minutes on medium heat. (image 2 & 3) Add red pepper flakes, Italian seasoning, black pepper powder, salt, soy sauce, Sriracha & vinegar.
From theyummydelights.com

1) Put shallot, garlic and olive oil into Tm bowl to chop. MC/2sec/ Turbo 2) Add curry paste to fry until fragrant . MC/6min/V/sp2 3) Put in chicken , tomato sauce and chilli sauce to cook.
From my.thermomixrecipes.com

Sprinkle chicken cubes with salt and pepper evenly on both sides; set aside. Heat a large sauté pan over medium-high heat and drizzle with olive oil. Add the seasoned chicken to the pan and sauté until browned, about 7-8 minutes stirring occasionally. Remove chicken from pan; set aside. To the hot pan, add the onion slices, jalapeño and garlic.
From thelemonbowl.com

2016-07-15 Turn the chicken and sear the other side for 3 minutes. Transfer the chicken to a plate and set it aside. In the same skillet, add veggies (if using) and cook for 2 minutes, constantly stirring. Add onion and stir rapidly for 1 minute. Add tomato, cumin, oregano, paprika, and jalapeno, garlic. Stir everything together.
From inmamamaggieskitchen.com

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