Tomato Chicken

Last few days were quite busy and fun….busy as we had guests at home and fun of course as there was lots of chatting, going around and yes cooking! But most of the cooking I did last week was the usual normal Indian dishes. So yesterday after a long time, I thought of trying something different and was ready to devote some time to the dinner preparation.

I had some minced chicken in stock but the main aim was to use the tomatoes lying in the fridge since the last few days. I also cooked some vegetables by the side so as not to compromise on my body’s daily requirements. It was a great meal overall. The dish had a sweet and sour flavour and was very soft. I will definitely prepare this dish again!

How did you spend the last few days? Any interesting stories or recipes… please do share 🙂

Enjoy your weekend 🙂

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Preparation Time: 20 minutes

Cooking Time: Around 45 minutes (takes lesser time if vegetables are cooked while the chicken and tomato are being baked)

For the baked chicken in tomato – around 30 minutes (including baking time)

For the vegetables – 12 minutes

Serves: 2

Ingredients:

Olive oil – around 2.5 tablespoons

For the baked chicken in tomato:

Tomato – 5, large

Chicken – 300 g, minced

Chili sauce – 3 to 4 tsp

Garlic paste – 2 tsp

Paprika – 2 tsp

Butter or margarine – 1 to 2 tsp

Pickled chili – small amount, for garnish

Salt – as required

For the vegetables:

Tomato juice – around 1 cup

baby corn – 1 cup, cut into small 1/2 inch pieces

sweet corn – 1/4 cup

Red pepper – 1/2, cut into cubes

Whole pepper – a few

Red chili – 1 to 2

Dried parsley – 1 to 2 tsp

Salt – as required

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Step 1: Cut a circle with a sharp knife carefully on each of the tomatoes and discard the circled part. Scoop out juice and seeds from the inside of the tomato and place it in a separate cup. I used this juice to cook the vegetables. Set the tomatoes aside.

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Step 2: Preheat oven at around 180 degrees C for 10 minutes. Meanwhile, heat 2 tbsp of oil in a non stick pan. Add the garlic paste. Follow by adding the minced chicken, chili sauce and paprika. Add salt as required. Cook for few minutes until the chicken is cooked. Set aside. Let the chicken cool down a bit.

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Step 3: Grease the outside of the tomato with a bit of butter or margarine. Now add the cooked minced chicken in each of the tomatoes to make it full leaving a little space for garnish. Place the tomatoes in a baking dish greased with oil. Place the baking dish in the oven and bake it for around 20 minutes or until the tomatoes are medium baked.

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Step 4: While the tomatoes are baking, heat the rest of the oil in a non stick pan. Add the tomato juice and pepper. Cook for around 1 to 2 minutes. Follow by adding the baby corn, sweet corn, red pepper and chili. Cook for around 10 minutes or so until you have a thick consistency.

Step 5: Add the dried parsley and salt (as required). Transfer to a serving bowl. Check the tomatoes. Once they are done, transfer to a serving tray.

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Step 6: Serve hot with freshly baked bread. You can also serve the baked tomato chicken as an appetizer per your preference.

To print this recipe click here: Tomato Chicken

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