Chicken In Tomato, Black Pepper And Coriander Sauce

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken legs or 4 chicken thighs, quartered and skinned
• 1/2 fresh lemon, juice of
• 1 1/4 teaspoons salt, to taste
• 1 inch fresh ginger, peeled,washed,roughly chopped and pureed
• 4 -5 cloves garlic, peeled,washed,roughly chopped and pureed
• 2 medium onions, peeled,washed,roughly chopped and pureed
• 4 tablespoons pure wesson canola oil or 4 tablespoons sunflower oil
• 1 inch cinnamon stick, halved
• 4 green cardamoms
• 4 cloves
• 1 teaspoon paprika or 1 teaspoon mild chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon black peppercorns, coarsely crushed
• 225 ml lukewarm water
• 250 g undrained chopped canned tomatoes

Recipe

• 1 cut each chicken quarter into 3 pieces.
• 2 if you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
• 3 apply lemon juice and salt to the chicken.
• 4 keep aside.
• 5 heat oil in a large pan.
• 6 toss in the cinnamon, cardamoms and cloves.
• 7 let these sizzle gently on medium flame until the cardamom pods have plumped up.
• 8 add the ginger-garlic and onion puree.
• 9 stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
• 10 lower flame and stir-fry for 4 minutes.
• 11 add the paprika or chilli powder, turmeric powder and the corriander powder.
• 12 mix well and then stir in the tomatoes.
• 13 cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
• 14 add the black pepper and the chicken.
• 15 cook on high flame until the chicken is tender and cooked{ready to eat}.
• 16 add the water, mix well, cover and cook on a simmer for 25 minutes.
• 17 remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
• 18 remove from heat.
• 19 serve hot with rotis and/or rice.
• 20 enjoy!