Best Ginger Tomato Chicken Recipes

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER

Steps:

• Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
• Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
• Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
• Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

ZESTY GINGER TOMATO CHICKEN - SLOW COOKER

Steps:

• Place chicken in a 4 quart slow cooker.
• Drain ONE of the cans of diced tomatoes.
• In a medium bowl, combine the drained and undrained tomatoes, the tapioca, ginger, parsley, garlic, red pepper and salt. Pour mixture over chicken in the slow cooker.
• Cover and cook on low setting for 6-7 hours or on high setting for 3-3 1/2 hours.
• Skim off fat. Serve in shallow bowls on a bed of hot brown rice.

TANDOORI-SPICED CHICKEN WITH TOMATO-GINGER CHUTNEY

Steps:

• For marinade:
• Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.
• For chutney:
• Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Brush grill with oil. Transfer marinade-coated chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter. Serve with chutney.

GINGER-TOMATO CHICKEN

Steps:

• Heat oil in a large skillet over high heat. Add ginger and cook until golden brown, 3 to 5 minutes. Reduce heat to medium, add garlic, and cook for 3 minutes. Add onion and cook until it becomes translucent, about 5 minutes. Add chopped tomatoes and simmer until tomatoes are fully cooked, 7 to 10 minutes.
• Add chicken and continue to simmer, stirring from time to time to prevent sticking, for 10 to 15 minutes. Stir in tomato paste, bouillon cubes, and pepper. Pour in fish sauce and simmer for 5 minutes. Season with salt. Simmer until sauce has reduced and thickened, about 20 minutes. Serve hot.

GINGER-SPICED CHICKEN TIKKA SANDWICH WITH CUMIN-TOMATO MAYO

Steps:

• 1. In a small pan over medium-high heat, add 1 teaspoon of the ghee. Add the garam masala, ginger, and garlic and cook for 30 seconds (this will bring out the flavorful oils of the spices). Transfer to a medium bowl large enough for the chicken. Stir in the yogurt and 2 tablespoons of the tomato puree.
• 2. Slice each chicken breast horizontally into 3 to 4 slices. Place in the yogurt mixture and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
• 3. Wipe the marinade off the chicken. Discard the marinade. Season the chicken with salt. In a large nonstick skillet over medium-high heat, add 1 teaspoon of the remaining ghee. Once the ghee is hot, saute the chicken until golden on both sides, about 2 minutes per side. Set aside.
• 4. In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin. Set aside.
• 5. In a medium nonstick skillet over medium-high heat, add the remaining 1 teaspoon ghee. Once the ghee is hot, add the red bell pepper, onions, and turmeric. Sprinkle with salt. Saute until golden, about 3 minutes. Remove from the heat.
• 6. Spread the bread with the mayonnaise mixture (if using pita, split it open). Add the chicken, then the peppers and onions mixture. Garnish with the cilantro. Serve immediately.

ZESTY GINGER-TOMATO CHICKEN

Steps:

• 1. Place chicken in 3.5-4 qt slow cooker. Drain one can of tomatoes, combine in large bowl with other can (and the juice) the tapioca, ginger, garlic, 1 tbsp of the cilantro, red pepper and salt. Pour over chicken. 2. Cover and cook on low for 6-7 hours. 3. Skim off fat, serve over quinoa in shallow bowls.