Friday, April 8, 2011

Thai Chicken Curry hits the spot everytime

Hearty and delicious
Ingredients – main:

½ chicken, cut into parts or the equivalent weight of prepared chicken portions
1 tbsp lime juice
½ tsp cinnamon
fresh basil and coriander for garnish
1 red bell pepper, chopped
2-3 tomatoes, sliced into wedges
1 fresh red chili (minced)
Optional: 1 aubergine, chopped into bite-size pieces (leave skin on)

Ingredients – red curry sauce:

1 tin coconut milk
½ cup red onions, sliced
1 thumb-size piece of ginger
3 cloves garlic
3 tbsp fish sauce*
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground coriander
2 heaped tsp. brown sugar
2 tsp shrimp paste, substitute anchovy paste if not available

*Ingredient substitution: for one tablespoon fish sauce, use one tablespoon soy sauce mixed with one anchovy fillet (finely minced).

Method:

1.Preheat oven to 180°C.

2.Place chicken pieces in a large casserole dish.

3.Place all curry sauce ingredients in a food processor blender. Process well.

4.Pour the curry sauce over the chicken.

5.Stir well and make sure that each chicken piece is covered with sauce.

6.Add the lime juice and cinnamon.

7.Cover and bake 45 minutes at 180°C.

8.Remove dish from the oven.

9.Add the vegetables and stir them into the sauce.

10.Return the curry to the oven for 15-20 minutes or until chicken is well cooked.

11.Dish the curry into a large serving bowl.

12.Sprinkle generously with fresh basil and coriander.

13.Serve with rice.