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Roast Chicken in Spicy Tomato Sauce


  • About 1.5kg chicken, rinsed, trim away head, bottom and feet

  • 1 medium yellow onion, peeled and sliced

  • 5 cloves garlic, peeled and chopped

  • 4 shallot, peeled and sliced

  • 1 cilantro root, chopped

  • 1tbsp chopped basil stems

  • 2 tomatoes, sliced

  • 2 red chilli, deseeded and sliced

  • 1 can peeled whole tomatoes

  • 100ml cooking cream

  • Fresh basil leaves


  • 1tsp salt

  • 1tsp black pepper

  • 2tbsp salted butter


  • 1tsp salt

  • 1tbsp sugar

  • 1/2tsp black pepper


  1. Pat dry chicken. Mix marinade ingredients and rub all over chicken. Let marinate 15mins.

  2. Preheat oven 180degC.

  3. In a heavy duty stew pot, add 1tbsp butter and some extra virgin olive oil over low heat.

  4. Place chicken in skin side down and pan sear till golden brown. Then, remove and set aside.

  5. Add in onion, garlic, shallot, cilantro root and basil stems. Saute till soft.

  6. Add in both fresh and canned tomatoes. Bring to a simmer and let cook for 15mins.

  7. When tomatoes are soft, add in seasoning ingredients and blend mixture till semi-chunky.

  8. Add in cream and mix well.

  9. Place chicken in, breast side face up. Brush some butter on skin and bake for 40-45mins till skin is nicely coloured.

  10. When done, sprinkle fresh basil over.


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