Singaporean Recipe for Chicken Macaroni in Tomato Broth
INGREDIENTS
- 1 kg chicken breasts (cut into cubes)
- 4 medium ripe tomatoes
- 1 packet macaroni elbows
- salt to taste
- juice of 1 lemon
- 2 cloves garlic
- 1 tbsp butter
- 1/2 tbsp ground black pepper
- 6 tbsp tomato puree
- 800ml water
- 1 medium carrot (peeled & cubed)
- 50g green peas
TIP: This is a wonderful dish to make for children and toddlers and I enjoy making this dish all the time.
- Boil macaroni elbow in salted boiling water till al-dente (or follow package instructions)
- Drain macaroni and set aside
- Using a blender, blend the tomatoes (remove seeds first) and garlic cloves together
- Heat butter in wok
- Add in the chicken pieces, stir-fry till brown then add in the tomato mixture
- Add in the tomato puree, water, green peas and carrot cubes
- Bring the entire mixture to a boil
- Add in lemon juice and salt (to taste) and stir everything well
- Continue for a gentle simmer till chicken and carrots are soft
- About 5 mins before serving, add in boiled macaroni elbows
- Serve immediately with warm crusty bread
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