Recipe: Yummy Tangy Tomato chicken

Tangy Tomato chicken. Blend cornflour and vinegar in bowl, stir in garlic, sauces, water, tomato paste and sugar. In a small saucepan, stir together grape jelly, ketchup, onions, vinegar and dry mustard. Heat over medium high heat until mixture comes to a boil and jelly is melted.

With only a few ingredients, this one pot meal is very satisfying. Combine chicken and tomatoes in tasty traybakes, casseroles and curries. The rich flavour of tomatoes works wonders in sauce-based dishes such as chasseur and ragout. You can cook Tangy Tomato chicken using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tangy Tomato chicken

1. It's 150 gms of Boneless chicken breasts.
2. It's 1 tsp of red chilli flakes.
3. It's 1/2 tsp of oregano.
4. It's 1 tsp of crushed black pepper.
5. Prepare 1/2 tsp of salt.
6. You need 4 tbsp of olive oil.
7. Prepare For of tangy sauce👇:.
8. It's 2 tbsp of butter.
9. Prepare 1 tsp of garlic paste.
10. Prepare 1 cup of tomato puree.
11. It's 1/2 cup of chicken stock.
12. It's 2 tbsp of olive oil.
13. It's 1/4 tsp of salt.
14. Prepare 1/2 tsp of crushed black pepper.

Any Italian recipe with "arrabbiata" in it's title will be a little spicy, as the word translates as "angry", and means hot chili peppers have been added to the ingredient list. The best part about making this type of recipe at home is that you can control the amount of heat you'd like in your dish. Rub the chicken with turmeric powder and salt. Soak the dried red chile peppers in hot water until softened.

Tangy Tomato chicken instructions

1. Wash the chicken breasts and Pat dry. On one side, make deep slits half an inch apart to make pockets..
2. Mix together the chilli flakes, oregano, crushed pepper, salt and oil..
3. Rub some of the mixture on the chicken breasts. Fill the remaining mixture into the slits..
4. Heat the olive oil in a frying pan and sear the chicken for 3 minutes on each side, or till tender. Remove from heat and keep covered..
5. For the tangy sauce, heat the butter in a pan. Add the garlic paste and cook for a minute..
6. Add the rest of the ingredients and bring to a boil, stirring continuously.Cook on a low heat for 5 minutes..
7. Arrange the chicken breasts on a platter and pour the sauce over the chicken..

Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste. Add chicken; spoon sauce over top. Pour in the tomato puree, unsweetened coconut milk and chicken broth. Add the chicken back to the pot. The chicken is then removed from the pan, and a tomato and bell pepper mixture is mixed in and sautéed to create a tangy sauce.