- Oil Half cup
- Chilli powder 1 tablespoon
- Pepper To taste
- Tomato Ketchup 3/4th cup
- Salt To taste
- Marinate the chicken pieces with the oil, chilli powder, pepper and salt for just 10 minutes.
- Heat a nonstick pan-don't add any more oil-and put the marinated chicken into it, stirring a little to mix everything .
- Cover and cook on low flame till the chicken is about half cooked (about 15 minutes) at which point, pour in the tomato ketchup. Stir to mix well.
- Continue cooking on low flame till it's fully cooked. Serve with a smug smile :-)
- If you want it as a dry sauce, cook uncovered on low flame after you add the ketchup. If you continue cooking it covered though, you'll get a nice saucy gravy.
- You can increase the amount of ketchup if you like it to be tangier.
- I modify it now to add an equal mix of tomato ketchup and chilli garlic sauce (Del Monte brand), which is even yummier.
This is the first recipe featured on this blog that is not from the family archives. I can confidently say that this is not just the mother, but the grandmother of all easy recipes! Just right for all you bachelors and bachelorettes and lazy cooks and time-starved wives and mothers (and husbands and fathers too!).
This was published with this name in the popular Malayalam women's magazine, Vanitha. I unfortunately did not take down the name of the contributor, but hats off to her for coming up with such a creative, easy recipe. Seasoned cooks may not believe that this could turn out to be a delicious dish because the ingredients needed are so basic (my mother was tempted to add some more ingredients and spices when I cooked this first, but please resist that temptation!). Trust me, it's so good that even a certain Mr. J couldn't stop raving about this when he had it the first time and now it's a firm family favorite!
For 500 g chicken, curry cut (As usual, may serve 4, unless you are chicken lovers, which might then serve 2!!!)