Penang Red Curry Chicken

Last week I went to Massachusetts and I decided to cook for my friends. I found this recipe for Penang Curry and I thought I should try it out. Everyone loved it. Although it was time consuming, it's very delicious and you will definitely have leftovers. This recipe probably feeds around 6 or 7 people:



Ingredients:
1 small chicken cut up into pieces (i would recommend buying 3 breasts and cutting them up)
3 tomatoes, cut into wedges
1-2 red bell or sweet peppers, sliced

CURRY SAUCE:
4 tbsp tomato paste
1 small onion, quarterd
1 thumb-sized ginger peeled and sliced
3 cloves garlic
1 tbsp soy sauce
1 tsp. dark soy sauce
2 tbsp fish sauce (if you don't have, you can always add salt in it's replacement)
1 tsp shrimp paste (I didn't use it and it made no difference in the taste)
1 tbsp paprika
2 tbsp chili powder (if you want it spicy, I would add more)
1/2 Tbsp ground coriander
1 red chili or 1tsp cayenne pepper
1/2 tsp turmeric
1 Tbsp cumin
1/2 tsp cinammon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 can coconut milk
juice of 1/2 of lime (or 1 tbsp zest)
optional: 1 extra can of coconut milk

Preparation
1. To make the sauce, place all ingredients in a food processor. (I used a blender) Mix well. If you want more sauce add the optional can of coconut milk. (Make sure to put the lid on the blender, I forgot and made quite the mess)
2.Pour sauce into a cassarole dish and add the chicken pieces raw. Mix well.
3. Cover and bake at 375 degrees for 45 minutes
4. Remove from oven and add the tomatoes and peppers. Mix well then put it back in for 15-20 minutes or until the chicken is cooked.
5. Do a taste test: if too spicy add more coconut milk or a little yogurt. If too salty, add more lime juice.

I did mine over a bed of jasmine rice. If you want to do a grain, make it when you put in the sauce in the oven for the last 15-20 minutes. Then it will be done at the same time.

ENJOY!!!