Kuzi Chicken with Kimball Traditional Tomato Pasta Sauce

Ingredients

• ½ chicken  
• 1 teaspoon turmeric powder
• 1 teaspoon fine salt
• 500 ml cooking oil  

• 1 large onion
• 3 cloves garlic
• 1 inch ginger 
• 2 tablespoons cooking oil 
• 2 tablespoons kuzi spice mix
• 1 can Kimball Traditional Tomato Pasta Sauce 
• 50 ml evaporated milk
• 250 ml water
• Salt & sugar to taste

• Fried raisins & cashew nuts

Method

A. Chicken Marinade
1. Coat the chicken with turmeric powder and salt. Marinate for 20 minutes.
2. Heat the oil and fry the chicken until golden. Set aside.

B. Chicken Sauté
1. Heat the oil and sauté the blended onion, garlic and ginger until fragrant and slightly golden.
2. Add the kuzi spice mix and a little water. Sauté until the oil separates.
3. Add the Kimball Traditional Tomato Pasta Sauce. Stir to combine, then add the fried chicken.
4. Pour in the evaporated milk, stir well and allow the sauce to simmer gently over medium heat. Season with salt and sugar to taste.
5. Add the garnish ingredients, raisins and cashew nuts. Stir gently until well combined. Ready to serve.