Chicken Curry with Lime and Tomatoes

Kye thar hin

Chicken Curry with Lime and Tomatoes

This week was a dandy.  I mean that with every possible amount of sarcasm.  Sometimes one feels overwrought with the problems of the world, but we must remember, it's always worse somewhere.  I love to cook because its an outlet of artistic expression, its creative and amongst many other reasons, it is the only thing I really have control over.  When the week is tough, there's always cooking.

I get to the end of most weeks and I usually can't remember how they started.  I chose to leave it all behind me and left work to take the kids to the park and be a kid with them.  We even took the car through the car wash for fun.  After making them dinner and getting them all settled, I opened a cookbook my sister got me for Christmas titled Curry Cuisine and opened it to this malaysian recipe.  I poured a glass of one of my absolute favorite wines, a Kestrel 2007 Cabernet Sauvignon, turned on some low groovy music and got down to cooking this spicy and delicious meal.  There is something to say for taking your time and enjoying the experience.

This recipe comes out of the book Curry Cuisine, but I did change it to suit my taste.  I added the bell peppers, made substitutes for the lemon grass, kaffir lime leaves and Balachaung and left out the chicken thighs.  If you happen to have these things on hand use them.  If not, here is your recipe:

Kye thar hin

Ingredients

2 T. peanut oil

2 medium onions, finely chopped

1 sliced red bell pepper

1 sliced orange bell pepper

2 garlic cloves, minced

1 t. ground tumeric

1 T. ground coriander

1 dash cinnamon

1 T. lemon zest

1 T. lime zest

2 boneless, skinless chicken breasts cut lengthwise and again through the center

1 14 oz. can of diced tomatoes

3 T. lime juice

1 1/2 t. red chili sauce like Sambal Olek

1 T. fish sauce

1/4 C. hot water

1 t. sesame oil

chopped cilantro

3 T. roasted peanuts

4 C. cooked jasmine rice

Preparation

Preheat oven to 325 degrees.

Pour the peanut oil in a skillet and when very hot, add onions, garlic and peppers and stir fry for about three minutes.  Add the tumeric, corriander, cinnamon, lemon and lime zests and chicken pieces.  Stir fry for about 6 to 8 minutes until all your ingredients are beautifully colored and slightly browned.

Add the tomatoes, lime juice, chili sauce, and fish sauce.  Stir and cover the pan to simmer for three minutes.  Uncover and stir in 1/4 cup of hot water and sesame oil.

 

Transfer skillet contents to oven safe casserole dish and bake for 25 minutes.  Remove from oven and spoon over hot prepared rice.  Garnish with cilantro and peanuts. 

Serve with your favorite wine!