1.5 kg (3 - 3 1/2 lb) chicken, cut in 8 pieces
5 ml (1 tsp) each salt and freshly ground black pepper
2 garlic cloves, crushed
150 ml (1/4 pint) 2/3 cup sunflower oil
for the sauce
25 g (1 oz) butter
30 ml (2 tbsp) sunflower oil
1 onion, sliced
4 garlic cloves, crushed
2 large, ripe beefsteak tomatoes, sliced and chopped, or 400 g (14 oz) can chopped tomatoes with chilli, drained
600 ml (1 pint) 2 1/2 cups water
50 ml (2 fl oz) 1/4 cup dark soy sauce
salt and freshly ground black pepper
sliced fresh red chilli, to garnish
Deep-fried Onions, to garnish (optional)
boiled rice, to serve
1. Preheat the oven to 190°C (375°F) Gas 5. Make two slashes in the fleshy part of each chicken piece. Rub well with the salt, pepper and garlic. Drizzle with a little of the oil and bake for 30 minutes, or shallow-fry, in hot oil for 12 - 15 minutes, until brown.
2. To make the sauce, heat the butter and oil in a wok and fry the onion and garlic until soft. Add the tomatoes, water, soy sauce and seasoning. Boil briskly for 5 minutes, to reduce the sauce and concentrate the flavour.
3. Add the chicken to the sauce in the wok. Turn the chicken pieces over in the sauce to coat them well. Continue cooking slowly for about 20 minutes until the chicken pieces are tender. Stir the mixture occasionally.
4. Arrange the chicken on a warm serving platter and garnish with the sliced chilli and Deep-fried Onions, if using.
5. Serve with boiled rice.