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Ingredients
- plain flour for dredging
- 200g/7oz chicken, chopped
- 25g/1oz butter
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 11⁄2 teaspoons poultry seasoning
- 4 tablespoons soy sauce
- 125ml/4fl oz tomato purée
- 2 tablespoons chilli powder
- 175ml/6fl oz medium dry sherry
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/
350°F/Gas mark 4. - Season the flour with salt and
pepper. Dredge the chicken pieces
in the seasoned flour, then brown
in a casserole dish with the butter
and oil over a medium-high heat. - Add the remaining ingredients to
the casserole dish and mix well.
Cover and bake in the oven for
1 hour or until the chicken is
tender. Serve hot.
