Tomato Chicken Curry (Kari Ayam Tomato)
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 1/4 lb boneless chicken thighs, diced into pieces
Marinade:
1 Tbsp turmeric powder
1 Tbsp light soy sauce
1 Tbsp tomato paste
1 tsp oyster sauce
1 tsp salt
Few shakes of ground white pepper
Chili Paste:
10 dried red chiles, deseeded
10 fresh red chiles, deseeded
6 French shallots, chopped
6 large cloves garlic, chopped
1 lemongrass, white parts only, chopped
1 Tbsp oil
Curry:
2 onions, one finely diced and the other halved and cut into 1/4-inch slices
4 cloves garlic, finely diced
1-inch knob of ginger, peeled and minced
1/2 cup tomato sauce/ketchup
small can tomato paste
1/2 Tbsp kecap manis
2 Tbsp sugar (or to taste)
1 cup chicken stock
4 kaffir lime leaves
Instructions:
Combine the chicken with the marinade ingredients, stir and set aside for an hour.
Meanwhile pound the chile paste ingredients in a mortar pestle or food processor and set aside. This can be made in advance and stored in a glass jar in the fridge. I like to keep a good supply of it in the fridge to be ready every time I cook.
Heat up some peanut oil in a wok or pan over high heat. Brown the marinated chicken in 2 or 3 batches until golden brown. Remove with a slotted spoon to a plate and set aside.
Add more oil if you need to, then the finely diced onions, garlic, ginger and about 2 heaped tablespoons of chile paste (or to taste). Fry until fragrant.
Add the tomato sauce, tomato paste, kecap manis, sugar, stock and kaffir lime leaves, bring to a boil, then reduce heat to low and simmer for 10 minutes to develop the flavors.
Add the browned chicken and simmer for a further 30 minutes or until the sauce has thickened and the chicken is coated and has absorbed all the flavors. Add more stock or water if the sauce starts to dry out during cooking.
Add the sliced onions and simmer for a few minutes more. Serve with steamed rice or coconut rice fragranced with pandan leaves.
Serves 4-6 with rice.
From citrusandcandy.com