Tomato Chicken Stew

After a week of bad coughing, sneezes and lack of sleep, I really need something to perk me up. Something spicy and sourish yet doesn't hurt my sore throat (big grin), to get back to my usual self... I had to cook the deboned chicken breasts & drumsticks I bought before expired. My brain still shrouded with sleepy lambs as I typed this entry and I still need to finish the antibiotics... urghhh! Please excuse me if there's typo error... :-D Outside, it's raining heavily and windy since yesterday morning. I don't mind though... it helps to cool down the hot weather several days ago. After this, I'm going to make a cup of hot cocoa... hmmm... maybe a jug?

Tomato Chicken Stew

Serves 2-3

500 g Chicken, chopped into 5 cm pieces (or drumsticks/breast meats)

Pinch of Salt & Tumeric powder

1/2 cup Oil (for shallow frying)

2 nos Onions, sliced

1 small can Tomato Purée

2 nos Tomatoes, quartered

1 tbl Sugar or to taste

1 tbl Salt or to taste

Some Water

Spices (ground/blend finely):

6 nos Shallots

3 cloves Garlic

6-10 Red Chillies, seeded

1 pc Lemongrass (use the plump white portion only)

2 cm knob of Ginger, skinned

Method:

1. Rub chicken with a pinch salt & tumeric powder. Set aside.

2. Heat oil in a deep pan/wok over medium fire/heat. When hot, fry the chicken in batches for 5 minutes. Remove chicken, drain on kitchen papers and set aside.

3. In the remaining oil, stir-fry the ground spices until fragrant and oil separates - about 3 mins.

4. Add sliced onions and stir-fry until they start to soften - about 1 minute. Stir in tomato purée and bring to a boil.

5. Add chicken and mix well. Pour some water to cover the chicken by 3/4 (about 2 cups). Bring to a boil.

6. Reduce fire/heat to low and simmer for 10 minutes. Add quartered tomatoes and continue to cook for another 15 minutes, stirring occasionally, until chicken is tender and gravy is thick. Season to taste with salt and sugar. Garnish with chopped spring onions or coriander.

Notes: This is a Malay style stew. As with stews, it tastes better the day after. Prepare it a day ahead and warm up to serve. You can serve with rice, fried rice or even on pastas.

If you like really hot, you can replace the chillies with Dried Red Chillies but soak it first, remove the seeds and then ground/blend together with other spices.

Hope you like it... :-)