January 7, 2012

Baked Chicken in Tomato and Curry leaves

What you need: Serves 4 as an appetizer or side dish

For the marinade: 
2 lb chicken with bone cut into 2-3 inch pieces
1 Tbsp yogurt
2 tsp rice flour
1/2 tsp turmeric
1/2 tsp red chili/cayenne pepper powder
1/2 tsp coriander
1/2 tsp black pepper powder
Salt to taste
1/2 tsp oil


To stir-fry
2 Tbsp canned or really thick tomato paste
1/2 tsp red chili/cayenne pepper powder
1 cup onion julienne
A little less than 1/4 cup fresh or dry curry leaves
1 tsp fresh lime juice
2 tsp oil
Salt to taste


Mix together all the marinating ingredients and chicken in a sealable plastic bag. Let it stand in the fridge for 30 minutes, if you like it quick, or soak it overnight for the best flavor.

Grease a baking sheet, and bake the marinated chicken on 400 degree F for 25 minutes. In a shallow saute pan, add oil. When it begins to smoke, toss in the curry leaves. When it turns crisp, add the tomato paste and salt to taste. 


When it starts to bubble, toss in the baked chicken and stir it in gently so the tomato paste coats the chicken. Sprinkle the onion julienne. Let it cook for just a minute. 

If the chicken is charred just a tiny bit, the flavor turns out awesome! Good quality tomato paste is the key to that wacky and mouthwatering deep orange, I promise it has no artificial colors! Turn off the heat, and pour the lime juice. Serve warm as an appetizer or side dish. Enjoy!