Chicken baked, then steamed in a garlic and tomato curry sauce flavoured with garam masala. Serve with rice or roti bread.
Something else. This was really easy and good! Instead of a whole chicken, I used boneless, skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them, not the full amount. They needed 45 minutes to cook, and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so, doubled twice from scaling down the chicken amount) I didn't have tomato puree so I used ketchup and omited the extra salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick, I added around 3/4 tsp of cornflour as I mixed it all together in a bowl, then poured over the chicken. The end result was good, but I wanted more tomato flavour, so next time I will use the paste, but I will increase the amount. We served it over brown rice. - 18 Jul 2008
Took shortcuts. Pretty tasty! I used diced chicken breasts instead of the whole chicken for ease. Also, next time I will mix the tomato puree with spices before placing it in the pan so the flavours will be more evenly dispersed. - 18 Jul 2008
Altered ingredient amounts. Terrific - a good change of pace. I also doubled the sauce recipe for one chicken, and added some extra tomato puree so it would spread nicely (as the recipe wanted, it was *very* heavy on onion!) - 18 Jul 2008