Thai-style chicken with tomato and onion has a rich spicy taste, very soft and juicy. This chicken will appeal to lovers of sweet meat, however, if you don’t consider yourself to be such, then remove the honey from the marinade. Cooking meat is best to start a few hours before lunch or dinner, as it is desirable to give the chicken marinated an hour or two. Then her taste will be more vivid and rich. If there is no time to marinate, you can pour the marinade into the pan and simmer the meat and vegetables in it.
List of ingredients:
- boneless chicken meat - 500 g,
- 1 large tomato,
- 1 large onion,
- 2 tbsp. l vegetable oil,
- 1 tbsp. l honey,
- 100 ml of soy sauce,
- 1, 5 tbsp. l flour,
- 2-3 cloves of garlic,
- 1 tsp. ground curry.
How to cook Thai chicken
1. Wash the chicken meat without stones and cut off all the excess. You can use meat with pits, but the pieces should not be large - so that everything can fry and be soft.
2. Wash the tomato and finely chop. Remove the husks from the onion and cut it arbitrarily - into cubes or halves of rings.
3. Heat refined oil in a frying pan. By the way, you can use butter. Over high heat, fry the chicken pieces on all sides. It should be lightly browned.
4. Add onions and tomatoes to the pan, stir and simmer all together on low heat to prevent the vegetables from burning.
5. In a bowl, mix soy sauce, honey, peeled garlic cloves and curry powder. Using a blender, make the sauce more uniform.
6. After 15 minutes of braising the chicken with vegetables, pour the soy-honey sauce into the pan, stir and simmer over low heat for 5-7 minutes. Keep in mind that honey caramelizes quickly, so the meat can burn or stick. If you want to get a more savory dish, add red pepper at this stage.
7. Chicken Thai is ready. Serve hot, to the side dish, vegetable salad, along with greens.
