Curried Chicken with Vegetables
Ingredients
- Ingredients
- salt
- peppers
- vegetable oil (for frying)
- ½ Vanilla bean
- 1 pc ginger (walnut-sized piece)
- 2 garlic cloves
- ½ bunch scallions
- 6 Bell pepper (yellow, green, red, orange)
- 1 Beefsteak tomato
- 2 Limes
- 1 Tbsp vegetable oil
- 1 Tbsp red Curry paste
- ½ bunch cilantro (or flat-leaf parsley)
- white bread (or flatbread)
Preparation steps
Rinse chicken and pat dry. Season lightly salt and pepper. Cut vanilla bean lengthwise and scrape out seeds. Peel and finely chop ginger and garlic.
Rinse and trim scallions. Dice the white parts and thinly slice the green parts. Rinse, halve and remove seeds and ribs from peppers. Cut peppers into 2-cm (approximately 3/4-inch) cubes or strips. Slit tomato crosswise, blanch for 1 minute in boiling water, rinse with cold water and remove skin. Halve, remove seeds and finely chop. Squeeze juice from 1/2 lime and combine with curry paste, ginger, garlic and vanilla bean seeds. Rub chicken with spice mixture. In a bowl, combine peppers, white parts of scallions and tomato. Season with salt and pepper.
Prepare 4 large pieces of heavy-duty aluminum foil. Sprinkle some of the pepper and tomato mixture on each piece. Arrange chicken pieces on top. Fold foil pieces over the chicken and seal edges. Refrigerate at least one hour.
Preheat oven to 220°C (approximately 425°F). Place foil packets on a baking sheet and bake about 40 minutes. Slice remaining limes. Rinse herbs, shake dry and finely chop leaves. Remove packets from the oven. Open carefully, and garnish with herbs, scallion greens and lime slices. Serve with bread.
