Wednesday, 25 April 2012

Devilish Red Fried Chicken Thighs

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I woke up this morning, yearning to be in hot sunny India..  

I visited Bangalore for the first time over a year ago for a friend’s wedding.  It was a spectacular affair with wild array of colours, festivities and mouth watering cuisine.

I love a delicious curry every now and then, but who has the time to invest into the laborious task of cooking up a feast mid-week?  That’s when I created the ‘Devilish Red Fried Chicken Thighs'; a must try if you are a fan of Southern India and craving it on a cold, wet day in April!

What I really love about this recipe is the delicate spiced aromas and the slight tingle on your tongue, even after you’ve eaten.  Select the right level of heat when using curry powder and you won’t be jumping up and down half-way through your meal.

This recipe is also rich in tomato paste.  It gives me great pleasure to tell you that tomatoes are abundant in antioxidants such as vitamin C, β-carotene, flavanols, lycopene (bright red carotene) and tocopherols (vitamin E). 

Antioxidants play an important role in the prevention of cancer and coronary heart disease. 

An impressive study in Experimental Biology and Medicine from 10 European countries concluded that the lycopene found in fruit and vegetables like tomatoes, was found to be key in protective against heart attacks. 

Tomatoes are therefore a useful and luscious addition to your diet.  They are low in calories and will add a wonderful characteristic bright richness of colour to your dish too.


470g free range, skinless chicken thighs
2 tablespoons tomato paste or puree
3-4 heaped teaspoons of hot curry powder (go mild if needed)
1 teaspoon garlic puree
4 large garlic cloves, crushed
1 tablespoon chilli infused extra virgin olive oil
Salt to taste


Grab your kitchen knives and trim all visible fat.

Place the thighs in a large bowl and mix in the marinade of tomato paste, curry powder, garlic puree and fresh crushed garlic.

Allow to marinade for at least 30 minutes or overnight for maximum boom in flavour.

Don't forget to add garlic!  Crush well like so.

Add garlic puree and blend well.

When you are ready to prepare the meal, heat a large saucepan with oil.

Add the chicken thighs and fry over medium heat.  Turn after 5 minutes and allow to brown on both sides.

Reduce heat, cover and allow to cook for a further 30 minutes or until the chicken pieces are cooked through.

While the chicken is cooking, prepare your basmati rice and serve with broccoli or a lovely green salad.

I hope you’ll enjoy my easy devilish red fried chicken thighs, inspired by India! 

Better still, this meal is milk, egg, soy and wheat free!

Please post your comments below, I love and read all your comments.