Now, pour in the chicken stock, passata, tomato puree, sugar, salt, and black pepper.
1 teaspoon Salt, ½ teaspoon Black Pepper, 300 ml Passata, 200 ml Chicken Stock, 2 tablespoon Tomato Puree, 1 teaspoon Sugar
Cover the pot with the lid and simmer on low for 20-25 minutes.
Garnish with fresh cilantro and serve.
1 tablespoon Fresh Coriander
Notes
Chicken Cut: I prefer to make this dish with boneless, skinless chicken breast. However, you may also use boneless chicken thighs. I don't recommend using bon-in chicken cuts because they will take more time to cook.Spices: This dish has a mild spicy taste. However, you are always free to add more or less cayenne pepper to reduce or increase the dish's heat.