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Tomato Chicken

Earlier this year, I said that one of my goals this year is to explore and learn to cook more home style chinese dishes and curries. Tomato chicken is one that I remembered tasting it when I was younger but have never since cooked it or had it at home again. My hubby seem to think that it is more common in Malaysia than in Singapore-which could be the reason why.

I experimented and came up with this- hubby thinks it is more similar to what he remembers it to be. What do you think? I used a mixture of tinned and fresh tomato for the tangy taste. It did has some heat from the chili I added which I quite like.

The thing about learning about home cooking is that…. is there ever a wrong answer? :p However, if you have cooked this dish, let me know what can I do to improve it. OR do you think it’s more common in Malaysia than Singapore? (you can nearly hear the line of debate in my household don’t you?!)

Tomato Chicken (serves 4)
350 chicken thigh meat chopped
1 onion chopped
1 tsp of garlic
1 tinned tomatoes
2 fresh tomatoes chopped
2 chili padi chopped
1/2 cup of water
2 tablespoon of soy sauce
1 tsp of dark soy sauce

Heat pan up and sauté onion, garlic and chili. Brown chicken and pour tomatoes (Fresh and tinned) in pan. Add water and simmer for 10 minutes or so. Season with soy and pepper.



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