Easter holiday is fast approaching and you are probably wondering what you are going to prepare for the family. Well chicken is always the answer
What you will need:
1 capon, approximately 1.2kgs
1 tablespoon garlic ginger paste
Juice of 1 lime
1 teaspoon cayenne pepper
1 teaspoon oil
Salt to taste
Remove the backbone from the chicken and place the chicken flat on a plate. Marinate the chicken with garlic ginger paste, lime juice, cayenne pepper and salt.
Let the chicken sit in the marinade for an hour. On a hot non-stick pan add oil and pan sear the chicken on both sides until golden brown.
Once brown, remove from the pan and put in the oven at 180 degrees Celsius for 30 minutes. Reserve the oil you used to pan fry the chicken (the oil will have lots of flavour from the chicken).
While the chicken is in the oven, let us make some tomato sauce.
4 tomatoes, cut into wedges
100g tomato paste
1 teaspoon garlic ginger paste
1 onion, roughly cut
Juice of 1 lime
1 teaspoon whole black pepper
1 teaspoon turmeric powder
A handful of coriander leaves
Salt to taste
Blend the tomatoes, black pepper, and coriander until smooth. On the same hot pan with the oil used to pan sear the chicken, fry the onions until golden brown.
Now add the garlic ginger paste, and turmeric. Pour in the blended tomato mixture and cook for five minutes. Then add in the tomato paste and lime juice.
Adjust seasoning with salt. Cook until thick. Take the chicken out of the oven and place it on top of the sauce. Serve the chicken with either chapati or rice. Enjoy!