June 20, 2020
‘Hot and Sweet’ ketchup is one of my favorite condiments and one that always lives in my fridge. I eat it with plain scrambled eggs in the morning or with a grilled cheese. It also makes a great quick sauce for a curry! However, In all my years of cooking at Pondicheri, seldom have I seen my kitchen crew more excited when I made this dish. I was a little surprised and amused at their “where did you get this sauce” look…
2 to 3 tablespoons ghee
1 teaspoon cumin seeds
1/2 cup minced red onion
2 whole chicken legs (leg and thigh)
1 teaspoon sea salt
1 cup Maggi “Hot and Sweet” Ketchup (tomato chili sauce)
1/2 cup plain whole-milk yogurt, whisked
Herbs for garnish (optional)
Serves 3 to 4
Cut the chicken legs into two pieces each separating the leg from the thigh, removing the skin and trimming the fat.
In a shallow frying pan, combine the ghee, cumin seeds, minced onions and chicken pieces and cook covered on medium heat for 10 to 12 minutes, checking and turning frequently so the onions and chicken do not burn.
When the chicken is completely cooked and light brown in color, add the ketchup and continue simmering for another 4 to 5 minutes.
Turn the heat extremely low and add the yogurt, stirring it in slowly. Keep the heat low and cook the curry for another 3 to 4 minutes, then turn the heat off.
Rest the curry for 5 to 10 minutes, then serve with fresh herbs.
If chicken or onions do appear to burn slightly, quickly add 2 to 3 tablespoons of water and turn the heat off. Let the mixture rest for 2 to 3 minutes then continue cooking. This lowers the heat and lifts any charred bits from the pan.
The recipe will work for other vegetables like potatoes, squash or broccoli.
Hot and Sweet ketchup is available in Maggi (preferable) or Swad brands and is available at most Indian grocery stores.
December 02, 2022