Indonesian•comfort
Spicy tomato chicken
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Heat about 3 Tbsp of oil in a heavy-bottom pot, stir-fry marinated chicken till half cooked and set aside
- 2
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
- 3
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