Chicken legs with tomato and ginger sauce
Fusion cooking. Not my style, but my husband loves it.
| Chicken legs with tomato and ginger sauce | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 277 |
| Ready in: | 1 hour 5 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
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Best recipe reviewI like it too Julia! 4/5 Especially the ginger. |
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
- Heat the oil in a deep frying pan.
- Add the chicken, skin side downwards and cook until golden.
- Turn the chicken over, season and cook until the other side is golden.
- Remove from pan and reserve.
- Drain off the fat, leaving 10ml in the pan.
- Add the garlic, ginger and chillies and fry until the garlic is golden.
- Add the tomatoes and sugar and cook on a high-ish heat for about 10 minutes.
- Reduce the heat, add the chicken and cook, covered, for 20-30 minutes until you can run a skewer straight through to the bone.
- Add the coriander leaves just before serving.
Serving suggestions
Serve the chicken legs with baked potatoes or rice.
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