Chicken Tomato Sauce (Second Part)

Ingredients

• 2 cuillères à soupe Vegetable oil (neutral oil (sunflower or rapeseed))
• 2 unités Yellow onions (peeled and finely sliced)
• 2 cuillères à soupe Red curry paste (Thai red curry paste)
• 1 cuillère à café Dried thyme
• 100 grammes Tomato paste (about 2 tablespoons)
• 500 ml Chicken broth (prepared from cubes or homemade)
• 2 cm Fresh ginger (peeled and grated)
• 4 unités Garlic cloves (peeled and chopped)
• 3 unités African chilies (very hot, adjust to taste)
• 2 unités Fresh tomatoes (peeled and blended)
• 400 grammes Canned peeled tomatoes (one can, drained)
• 1 cuillère à soupe Water
• 0.5 cuillère à soupe All-purpose seasoning (store-bought spice blend)
• 1.5 cube(s) Chicken bouillon cube (1 to 2 cubes, to taste)
• 500 grammes Fried chicken (pre-fried pieces (thighs, drumsticks, etc.))

Instructions

1. Prepare the ingredients

   Thinly slice the onions, chop the garlic, grate the ginger, cut the chilies, peel and blend the fresh tomatoes, open the can of peeled tomatoes.

   Time: PT10M

2. Heat the oil

   Pour 2 tablespoons of vegetable oil into the pot and heat over medium heat until it shimmers.

   Time: PT2M

3. Sauté the onions

   Add the sliced onions and sauté for 3 minutes until they become translucent.

   Time: PT3M

4. Add curry and thyme

   Stir in 1 tablespoon of red curry paste and 1 teaspoon of dried thyme, mix for 2‑3 minutes.

   Time: PT3M

5. Incorporate the tomato paste

   Add 100 g of tomato paste, cook 3 minutes while stirring constantly.

   Time: PT3M

6. Blend the flavored broth

   In the blender, combine the hot chicken broth, grated ginger, chopped garlic, African chilies and cooked onions. Blend until smooth.

   Time: PT5M

7. Simmer the sauce base

   Pour the blender mixture into the pot, bring to a boil, reduce heat, cover and simmer 10‑15 minutes.

   Time: PT15M

8. Prepare fresh and canned tomatoes

   Blend the peeled fresh tomatoes with the drained canned peeled tomatoes until a homogeneous purée is obtained.

   Time: PT5M

9. Add tomatoes to the sauce

   Stir the fresh and canned tomato purée into the pot, mix, cover and simmer 20 minutes over low heat.

   Time: PT20M

10. Season the sauce

    Add an additional 1 tablespoon of red curry paste, 1 tablespoon of water, ½ tablespoon of all‑purpose seasoning and 1‑2 chicken bouillon cubes. Mix well and cook 10 minutes over low heat, uncovered.

    Time: PT10M

11. Fold in the fried chicken

    Add the fried chicken pieces to the sauce, gently stir to avoid tearing the meat, cook 5‑7 minutes over low heat, uncovered.

    Time: PT7M

12. Rest and serve

    Remove the pot from heat, let rest 2 minutes, then serve hot with rice, pasta or bread.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Vegetable oil: olive oil, rapeseed oil
• Instead of Yellow onions: shallots
• Instead of Red curry paste: green curry paste, yellow curry paste
• Instead of Dried thyme: fresh thyme, oregano
• Instead of Tomato paste: tomato purée
• Instead of Chicken broth: vegetable broth, water + cube
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Garlic cloves: garlic powder
• Instead of African chilies: Cayenne pepper, bird's eye chili
• Instead of Fresh tomatoes: canned tomatoes
• Instead of Canned peeled tomatoes: crushed tomatoes
• Instead of Water: broth
• Instead of All-purpose seasoning: salt, pepper, herbs
• Instead of Chicken bouillon cube: vegetable broth
• Instead of Fried chicken: roast chicken, firm tofu (vegetarian version)

Equipment Needed

• Pot or large skillet
• Blender
• Wooden spatula
• Chef's knife
• Cutting board
• Measuring spoons
• Ladle (optional)
• Lid

Critical Steps — Do Not Skip

• Sauté the onions without burning
• Blend the hot broth with aromatics (watch for splatters)
• Simmer the sauce with tomatoes for 20 minutes to develop flavors
• Season properly before adding the chicken
• Gently fold in the fried chicken to preserve its crispiness

Chef Tips from the Video

• Lightly toast the red curry paste before adding to intensify aromas.
• Use homemade chicken broth (bones, vegetables, herbs) for richer flavor.
• Sprinkle fresh cilantro or basil just before serving for a fresh note.

Troubleshooting

Storage

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

Freezer: Can be frozen for 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 10 and keep refrigerated; add the fried chicken just before serving.
• Homemade broth gives more depth of flavor than cubes.