Indian Ketchup Chicken

From Royal Indian Cookery by Manju Shivraj Singh, Jaipur Company Publishers, 1987. It's called ``murgi masala'' in the cookbook, but it seems like purists might gripe at a ``murgi masala'' made from Heinz and Kikkoman.

Ketchup? Soy Sauce? Why not throw in some A-1 and Hamburger Helper? As I'm a fan of ketchup and soy sauce, this recipe didn't scare me off --- but this dish has a good taste that doesn't belie its ingredients. Serves 3 to 5.

Ingredients

1.5 lbs boneless chicken
2 tablespoons chili sauce
1/2 cup tomato ketchup
2 tablespoons sweet soy sauce
1 tablespoon garam masala powder
Salt to taste
1 inch piece fresh ginger root
2 cloves garlic
Juice of 1 lemon

Directions

Cut the chicken into small, bite-sized pieces. Mix together the chili sauce, ketchup, soy sauce, garam masala and salt. Grate or chop the ginger and garlic finely, and add them as well. Mix thoroughly, and use it to marinate the chicken for at least three hours.

Over low heat, put the chicken and sauce in a frying pan or wok, and cook until chicken is done, and the sauce has thickened. Place in the oven at 350F for 10 to 15 minutes. Serve with lemon juice squeezed over the chicken.

Comments

Use 1/4 teaspoon cayenne or a crushed up dried pepper or two if you don't have any chili sauce (she doesn't say in the cookbook what ``chili sauce'' is).

Jim Plank

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