RCI-MT.004.0751.001
Spanish Chicken
6 servings (not enough for your mum) Spanish Chicken
Prep40 min
Cook12 min
Total52 min
Servings4
Difficultyadvanced
Ingredients
- chicken1 kgwashed and cut into pieces
- inches ginger1½ unitminced
- salad oil or vegetable oil (i use much less)¾ cup
- big garlic flakes18 unitminced
- 3 medium
- 2 unit
- green chilies10 unitchopped (can reduce the number we love spice so i use the whole quantity the recipe calls for)
- 2 tablespoons
- 1½ teaspoons
- 1½ teaspoons
- ½ teaspoon
- bay leaf1 unitcrushed
- ½ cup
Method
1
Heat ¾ cup oil in a large heavy-bottomed pan or Dutch oven over medium-high heat until shimmering.
2
Add minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant and beginning to soften.
2 minutes
3
Slice the 3 medium onions and add to the pan, stirring occasionally until they become translucent and soft, about 5-7 minutes.
6 minutes
4
Increase heat to high and add the 1 kg chicken pieces to the pan, stirring frequently until the chicken is sealed and lightly browned on all sides, about 8-10 minutes.
9 minutes
5
Add the turmeric powder, chili powder, and black pepper, stirring well to coat the chicken evenly with the spices.
6
Coarsely chop the 2 tomatoes and add them to the pan along with the crushed bay leaf, vinegar, and ½ cup ketchup, mixing thoroughly.
7
Add the 10 chopped green chilies to the pan and stir to combine all ingredients.
8
Reduce heat to medium-low, cover the pan partially with a lid, and simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
28 minutes
9
Taste the dish and adjust seasoning with additional chili powder, black pepper, or salt as needed.
10
Transfer to a serving platter and serve hot with rice, crusty bread, or fried potatoes.