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See below ingredients and instructions of the recipe
8 Chicken thighs, skinned
1 cn (8-oz) tomatoes, drained
2 tb Tomato paste
2 tb Chili sauce
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,
-grated
1 tb Garam Masala
2 ts Sugar
2 tb Light soy sauce
Juice of one lime
Juice of one lemon
Twists of lime peel
Twists of lemon peel
Rinse chicken; pat dry with paper towels. Slash meaty parts of
chicken two or three times.
Place chicken in a shallow non-metal dish and set aside. Put tomatoes,
tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot,
garlic, lime juice and lemon juice in a blender or food processor
fitted with the metal blade; process until pureed. Pour over chicken,
cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors.
Preheat oven to 375 F. (190C). Put chicken and the sauce in a
roasting pan and cook, uncovered, 45 to 50 minutes, or until tender,
basting with sauce 2 or 3 times during cooking. Serve hot, garnished
with twists of lime and lemon.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by
Linda Fraser ISBN 0-89586-820-2]
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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