Title: Chicken in Spicy Sauce
Categories: Indian, Chicken
Yield: 4 Servings

8 Chicken thighs, skinned
1 cn (8-oz) tomatoes, drained
2 tb Tomato paste
2 tb Chili sauce
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,
-grated
1 tb Garam Masala
2 ts Sugar
2 tb Light soy sauce
Juice of one lime
Juice of one lemon
Twists of lime peel
Twists of lemon peel

Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two
or three times.

Place chicken in a shallow non-metal dish and set aside. Put tomatoes,
tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot,
garlic, lime juice and lemon juice in a blender or food processor fitted
with the metal blade; process until pureed. Pour over chicken, cover and
refrigerate 2 to 3 hours to allow chicken to absorb flavors.

Preheat oven to 375 F. (190C). Put chicken and the sauce in a roasting pan
and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce
2 or 3 times during cooking. Serve hot, garnished with twists of lime and
lemon.

From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda
Fraser ISBN 0-89586-820-2]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini