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Indian-Spiced Tomato Chicken

chicken - other, curry

1 tablespoon vegetable oil
2 pounds chicken thighs; (8) or legs (6), skin on
1 large onion; chopped
1 clove garlic; minced
1 tablespoon minced gingerroot
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground pepper
1/2 teaspoon ground turmeric
pinch ground cinnamon
pinch ground cloves
2 tablespoons water
4 tomatoes; chopped, (1 1/2 pounds)
2 tablespoons tomato paste
2 tablespoons chopped coriander
1 tomato; sliced

This savoury stew, with its mellow spicing, is a perfect way to use ripe local tomatoes. In a large saucepan over medium high, heat oil. Add chicken; cook, 5 minutes each side or until golden brown. Remove chicken; keep warm. Reduce heat to medium and stir in onions, garlic and ginger. Cook, stirring frequently, for 5 minutes or until onions are translucent and soft. Stir in salt, chili, coriander, cumin, pepper, turmeric, cinnamon and cloves; sprinkle with 2 tbsp water and let sizzle for a few seconds. Stir in chopped tomatoes and tomato paste. Bring to a boil. Return chicken to pan, turning to coat in sauce. Reduce heat to low, cover and cook, stirring occasionally, for 20 minutes or until chicken juices run clear and sauce thickens. Sprinkle with coriander and salt and fresh ground pepper to taste. Garnish with tomato slices and serve over basmati rice, if desired.

Contributor: Cynthia David - Roosters to Roasters

Yield: 4 to 6 servings

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