serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 500 g chicken thighs, cut into quarters
- 1 tsp ground turmeric
- 4 dried red chillies, soaked for 15 minutes in warm water
- 1 tsp white vinegar, plus 1 tsp for seasoning at end
- 1 tbsp caster sugar, plus a pinch for seasoning at end
- 1 onion, finely chopped
- 3 cm piece ginger, minced
- 2 fresh long red chillies
- 3 cloves garlic, minced
- Vegetable oil, for shallow frying
- 200 g crushed tomatoes
- Cooked rice, to serve
- Cucumber, to serve
Soaking time: 15 minutes; Marinading time: 30 minutes.
Instructions
- Combine the chicken, turmeric and a good pinch of salt in a bowl. Marinate for 30 minutes.
- Once the dried chillies have become tender, extract the seeds and put the chillies in a blender. Combine them with vinegar, sugar, salt, onion, ginger fresh chilli, and garlic. Blend the mixture until it reaches a smooth consistency.
- Heat oil in a wok or large sauté pan until 180°C. Fry chicken in batches and drain on paper towel.
- In the same pan of oil, add the chilli paste. Fry off for a minute stirring regularly. Add the tomato and cook for a minute before adding 200 ml of water. Bring to the boil and reduce by one third before returning the chicken.
- Cook for a further 15 minutes or until chicken is cooked through. Season with vinegar and sugar.
- Serve with rice and cucumber slices.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
