Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Keyword Easy
Servings 4
Calories 854 kcal

Ingredients
  

  • Olive oil
  • 2 Garlic cloves crushed
  • 1 Medium onion finely chopped
  • ¼ bunch Coriander finely chop bottom half of stem to season, keep remaining for garnish
  • 1 tsp Fresh thyme leaves removed from sprigs
  • 15 Curry leaves finely chopped
  • 600 g Chicken drumsticks approx. 4-6 drumsticks
  • 1 tsp Dark soy sauce
  • ¼ tsp Coriander powder
  • 1 pinch Clove powder
  • 1 pinch Ground cinnamon
  • 1 pinch Ground cumin
  • Salt
  • Pepper
  • 500 ml Chicken liquid stock
  • 1 Chayote (optional) peeled, deseeded and sliced
  • 1 kg Chicken breast approx. 3 large skinless, cut into 4-6 cubes per breast
  • 410 g Canned tomato puree
  • 2 tbsp Tomato paste
  • 1 tsp Scotch whiskey optional

Instructions
 

  • In a large saucepan, add 3 tbsp oil, garlic, onion, coriander stem, thyme, curry leaves, chicken drumsticks, soy sauce, coriander powder, clove powder, cinnamon, cumin seeds, salt and pepper to taste on no heat. Mix well.
  • Stir in half a cup of chicken liquid stock and then turn heat to low, simmering for 20 minutes covered. Add more liquid stock as required to stop drumsticks from sticking to the saucepan.
  • Meanwhile, place chayote in a microwave-safe bowl with ¼ cup of water and heat on high for 6 minutes covered to soften. If not soft then heat for an additional 2 minutes at a time until soft. Set aside.
  • Stir in chicken breast to saucepan and continue cooking on low heat covered for 10 minutes, stirring occasionally.
  • Stir in canned tomato puree, tomato paste, scotch whiskey, and remaining chicken stock. Continue cooking on low heat covered for another 20 minutes, stirring occasionally. If the sauce thickens then gradually add a little hot water.
  • Stir in chayote and cook for a further 5 minutes.
  • Sprinkle with chopped coriander prior to serving. Serve over steamed rice.

Bon appétit!

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