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Penang Chicken PDF Print E-mail
Written by yorky   
Sunday, 01 February 2009

Penang Curry

  • 1 chicken, cut into pieces
  • 3 tomatoes, cut into wedges
  • 2 red bell or sweet peppers, sliced
Curry Sauce
  • 4 Tbsp. tomato puree
  • 1 small onion, quartered
  • 1 50mm cube galangal
  • 3 cloves garlic
  • 1 tbsp. soy sauce
  • 1 tsp. dark soy sauce
  • 2 tbsp. fish sauce
  • 1 tsp. shrimp paste
  • 1 tbsp. paprika
  • 2 tbsp. chili powder
  • 1/2 tbsp. ground coriander
  • 2 red chilies, minced
  • 1/2 tsp. turmeric
  • 1 tbsp. cumin seeds
  • 2 kaffir lime leaves
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 200 ml coconut milk
  • juice of 1/2 lime
Garnish
  • 1 loose cup fresh basil leaves
Method

To make the curry sauce, place all sauce ingredients in a food processor/blender and blend well.

Pour the curry sauce into a dish and add the chicken pieces. Mix well.

Cover and bake at 375 degrees for 45 minutes.

Remove from oven and add the tomatoes and peppers. Mix well, then return to the oven to bake for another 15-20 minutes, or until chicken is cooked.

Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice.


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admin  - Mmmmm..   |2009-03-30 05:23:20
Happens to be one of my favorites !
yorky  - Penang chicken   |Register to hide IP address -58.136.171.xxx |2009-03-30 05:14:53
A Malaysian recipe

3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."


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