This is a very easy and convenient recipe taught to us by our cousin Talat who resides in Tullamore, Ireland. My 14 year old niece in California made this for her family and found it easy to make and yet delicious.
Ketchup ChickenPrint Recipe
- 2lb chicken cut into 3inch pieces
- 8 tbs vinegar
- 2 tsp salt
- 3 tsp crushed fresh garlic
- 3 tsp crushed fresh ginger
- 4 oz butter or 6 tbs Olive oil
- 2 tsp coarsely ground red chillies or 4 tsp good quality chillie sauce
- 2 tsp fresh lime or lemon juice
- three quarter tomato ketchup
Place the chicken pieces in a bowl, add the vinegar and salt, coat chicken well and keep aside for couple of hours then discard juices.
Place marinated chicken pieces in a pan, add the garlic and ginger, cook covered on low heat, until nearly done – approx. 15 mins. Check every 5 minutes, if chicken begins to stick to the bottom of the pan add 2 tbs water. Switch off and leave covered.
Melt the butter in a non-stick frying pan, add a little salt, chillies, lemon/lime juice and the tomato ketchup, mix well bring to the boil and simmer on a low heat for a couple of minutes.
Drop the ketchup mixture onto the cooked chicken pieces, mix once and cook covered on very low heat ‘dhum’ for 5-7 minutes until the sauce thickens.
Serve as a starter with chips, French bread or salad.