Red Curry Chicken

Ingredients :

• 1/2 medium chicken, cut into parts (remove as much of the skin as possible)
• 1 Tbsp lime juice
• 1 cinnamon stick (OR substitute 1/2 tsp cinnamon)
• Fresh basil and coriander/cilantro for garnish
• 1 can coconut milk
• 1/2 cup purple onion, sliced
• 1 thumb-size piece ginger
• 3 cloves garlic
• 3 Tbsp fish sauce
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 2 heaping tsp brown sugar
• 1 tsp shrimp paste 

• 1 red bell pepper, chopped
• 2-3 tomatoes, sliced into wedges
• 1/2 to 1 eggplant, chopped into bite-size pieces (leave skin on)
• 1 fresh red chili minced OR 1/2 to 1 tsp cayenne pepper, OR 1/2 to 1 tsp dried chili flakes

Method :

• Preheat oven to 350 degrees
• Place chicken pieces in a fairly large casserole dish
• Place all curry sauce ingredients in a food processor or blender
Process well
• Pour the curry sauce over the chicken
Stir well, so that each of the chicken pieces is covered with sauce
• Add the lime juice and cinnamon, mixing these into the sauce
• Cover and bake 45 minutes at 350 degrees
• Remove dish from the oven.Add the vegetables and stir them into the sauce.Return the curry to the oven for 15-20 minutes, or until chicken is well cooked
• Do a taste test. If the sauce isn't salty enough, add more fish sauce (1 Tbsp at a time). If it's too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough: add a few fresh-cut chilies or dried chili flakes/cayenne pepper
• Dish the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander/cilantrol, and serve with plenty of Thai jasmine-scented rice