Chicken legs with tomato and ginger sauce

Fusion cooking. Not my style, but my husband loves it.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon groundnut oil
• 2 large chicken legs, weighing about 475g each
• Freshly ground salt and pepper
• 1 bulb garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 4 green chillies (Cayenne), finely chopped
• 2 tins chopped tomatoes
• 2 teaspoons sugar
• Fresh coriander leaves

Method

1. Heat the oil in a deep frying pan.
2. Add the chicken, skin side downwards and cook until golden.
3. Turn the chicken over, season and cook until the other side is golden.
4. Remove from pan and reserve.
5. Drain off the fat, leaving 10ml in the pan.
6. Add the garlic, ginger and chillies and fry until the garlic is golden.
7. Add the tomatoes and sugar and cook on a high-ish heat for about 10 minutes.
8. Reduce the heat, add the chicken and cook, covered, for 20-30 minutes until you can run a skewer straight through to the bone.
9. Add the coriander leaves just before serving.

Serving suggestions

Serve the chicken legs with baked potatoes or rice.

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