Tomato Powder Stew
Tomato powder gives this chicken stew a deep ruby color and a concentrated tomato taste without any fresh tomatoes. The chicken is boiled in seasoned water first, then fried until golden, so the meat is tender and the broth is saved for the sauce. Because the powder thickens quickly, you can add it a little at a time and taste as you go until the body and flavor suit you.
Instructions
Rinse the chicken and season it with thyme, ginger, onion, cayenne pepper and salt. Put it in a saucepan with water and boil until the chicken is cooked through, then lift it out and keep both the chicken and the broth.
Heat a pot over medium heat and add a couple of cooking spoonfuls of vegetable oil. Fry the boiled chicken for a few minutes, until it turns golden.
Pour off any excess oil, then add the chopped onion and minced garlic. Cook until the kitchen smells fragrant.
Pour in the reserved broth and add the bay leaves. Season with curry powder, thyme and a seasoning cube, and bring the pot to a simmer.
Stir in the tomato powder until it dissolves completely. It thickens fast, so lower the heat to medium-low if it starts to splatter, and loosen it with a splash of water or more chicken broth if needed. Cook for 15 minutes, until everything is well blended.
Taste and adjust the salt, other seasonings and the liquid. Take the stew off the heat and serve right away.
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