Ingredients Weight Measure
Dried chili powder 1/2 cup
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.
Water 3 Tbsp.
Butter or canola oil (butter is better) 1/2 cup
Granulated sugar 2 tsp.
Sweet onions, like Maui or Vidalia onions, sliced finely 10 ea.
Fresh ginger, sliced finely 3"
Garlic cloves, pounded finely 10 ea.
Anise seed, pounded finely 2 Tbsp.
Cardamom pods, pounded lightly 6 ea.
Star anise 5 ea.
Madras curry powder 1 heaping Tbsp.
Chicken, cut into bite-size pieces 6 lbs. (4 lbs., if boned)
Ripe tomatoes, peeled, seeded and diced 8 ea.
Kosher salt to taste
Stick cinnamon 4 sticks
Coriander leaves, for garnish (optional)


  1. Mix dried chili powder, TABASCO® Garlic Pepper Sauce and water to make paste. Set aside.
  2. Melt butter in large pot (6 qt.) over medium heat. Add sugar and fry onions until soft and golden, stirring frequently.
  3. Add pounded ginger, garlic, anise seed, cardamom, star anise and curry. Fry until fragrant.
  4. Add the chili paste and fry over medium heat until the oil breaks out. Add the chicken and mix well. Reduce heat to low, cover pot and simmer chicken until almost cooked through (about 20-40 minutes, depending on size of chicken pieces, less time for boned).
  5. When the chicken is almost cooked, add in the tomatoes. Stir well. Season to taste with salt. Cover and simmer until tomatoes are warmed through. Adjust seasonings as needed.
  6. Can be served in warm bowls or plain used over rice or pasta. Can be garnished with shredded cheese, sour cream, diced olives or shredded fried tortilla strips. Can be transported in large-mouth Thermos® bottles.
  7. This recipe can be increased proportionately, made ahead and rewarmed if needed. Store covered in the refrigerator. It is actually better the next day as the seasonings have time to permeate the dish.

Yield: 12 servings