Ingredients
- 500g chicken (boneless or with bone, cut into pieces)
- 2 tbsp oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 2 tomatoes (pureed or finely chopped)
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp vinegar or lemon juice
- 1–2 tsp chili sauce (optional for spice)
- 1 tsp sugar or honey
- Salt to taste
- ½ tsp black pepper
- 1 tsp paprika or red chili powder
- ½ tsp turmeric
- Fresh coriander (for garnish)
Instructions
1. Cook the chicken
- Heat oil in a pan.
- Add chicken pieces and cook until lightly browned (5–7 minutes).
- Remove and set aside.
2. Make the base
- In the same pan, sauté onions until golden.
- Add garlic and ginger, cook for 1 minute.
3. Add tomatoes & spices
- Add tomatoes, salt, turmeric, paprika, and pepper.
- Cook until oil starts separating.
4. Add tangy flavors
- Stir in:
- Ketchup
- Soy sauce
- Vinegar or lemon juice
- Chili sauce
- Sugar
5. Combine
- Add the chicken back to the pan.
- Mix well and cook for 10–15 minutes until chicken is tender and coated in sauce.
6. Garnish & serve
- Sprinkle fresh coriander on top.
- Serve hot with rice, noodles, or bread.
Tips
- Add bell peppers for extra crunch.
- For thicker sauce, mix 1 tsp cornstarch with water and add at the end.
- Adjust vinegar/sugar to balance tanginess.