African Chicken Kfc Tomato Sauce

Ingredients

• 3 cuillères à soupe Sunflower oil (For cooking)
• 3 pieces Onions (Peeled and sliced)
• 2 cuillères à soupe Garlic paste (Ready‑to‑use garlic paste)
• 2 tubes Tomato puree (About 200 g per tube)
• 1 cuillère à soupe Curry powder
• 1 cuillère à soupe Dried thyme
• 3 pieces African chili (Fresh or dried, according to preference)
• 2 cm Fresh ginger (Peeled and blended with a little water)
• 3 cans Canned peeled tomatoes (About 400 g each, to blend)
• 10 pieces KFC chicken (fried chicken) (Already cooked, boneless, reheated)
• to taste Salt
• 0.5 cuillère à soupe Chicken seasoning (type "hockey chicken")
• 0.5 cuillère à soupe African chicken seasoning
• 1 packet Green onions (About 100 g, chopped)
• 1 pinch Granulated or powdered garlic (Very small amount)

Instructions

1. Heat the oil

   Pour 3 tablespoons of sunflower oil into the pot and heat over medium heat until it shimmers.

   Time: PT2M

   Temperature: moyen

2. Sauté the onions

   Add the 3 sliced onions, sweat for 3 to 4 minutes until they become tender and translucent.

   Time: PT4M

   Temperature: moyen

3. Add the garlic paste

   Add 2 tablespoons of garlic paste, stir and cook for 2 to 3 minutes.

   Time: PT3M

   Temperature: moyen

4. Add the tomato puree

   Pour the 2 tubes of tomato puree, stir and let cook for 4 minutes.

   Time: PT4M

   Temperature: moyen

5. Season the sauce

   Add 1 tablespoon of curry powder, 1 tablespoon of thyme, the 3 chopped African chilies and the ginger blended with a little water. Cover and let simmer for 10 minutes over low heat.

   Time: PT10M

   Temperature: doux

6. Add the peeled tomatoes

   Blend the 3 cans of peeled tomatoes, add them to the pot, stir and cook for 15 minutes over very low heat.

   Time: PT15M

   Temperature: très doux

7. Add the KFC chicken

   Stir in the 10 already‑cooked KFC chicken pieces, mix and let heat through for 10 minutes over low heat.

   Time: PT10M

   Temperature: doux

8. Season

   Add salt, ½ tablespoon of "hockey" chicken seasoning and ½ tablespoon of African chicken seasoning. Mix for 2 minutes.

   Time: PT2M

   Temperature: doux

9. Add the green onions

   Stir in the packet of chopped green onions, mix and cook for 5 minutes over low heat.

   Time: PT5M

   Temperature: doux

10. Garlic finishing

    Sprinkle a small pinch of granulated or powdered garlic, stir and cook for an additional 2 minutes.

    Time: PT2M

    Temperature: doux

11. Serve

    Serve the hot sauce alongside separately cooked basmati rice. Garnish with a little extra green onion if desired.

    Time: PT5M

Nutrition Facts

Calories

515

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sunflower oil: peanut oil, vegetable oil
• Instead of Onions: shallots
• Instead of Garlic paste: crushed fresh garlic
• Instead of Tomato puree: tomato coulis
• Instead of Curry powder: homemade curry spice blend
• Instead of Dried thyme: fresh thyme
• Instead of African chili: Cayenne pepper
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Canned peeled tomatoes: fresh tomatoes
• Instead of KFC chicken (fried chicken): homemade fried chicken, leftover roast chicken
• Instead of Salt: sea salt
• Instead of Chicken seasoning (type "hockey chicken"): chicken spice blend
• Instead of African chicken seasoning: ras el hanout
• Instead of Green onions: chives
• Instead of Granulated or powdered garlic: fresh garlic

Equipment Needed

• Pot
• Chef's knife
• Cutting board
• Blender
• Wooden spatula
• Measuring spoon
• Can opener

Critical Steps — Do Not Skip

• Sauté the onions until they are tender.
• Cook the sauce over very low heat after adding the peeled tomatoes to prevent it from sticking.
• Reheat the KFC chicken without boiling it to preserve its tenderness.

Chef Tips from the Video

• Using fresh ginger gives an incomparable freshness to the sauce.
• If you don't have KFC chicken, choose a good quality fried chicken or leftover roast chicken.
• For extra aroma, add a bay leaf while cooking the tomatoes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to step 6, let cool and refrigerate. Add the chicken just before serving.
• Spices can be prepared in advance and stored in a small airtight jar.