Basil Chicken Curry
This is not a quick recipe, but it’s soooo good. No, I don’t spend all morning cooking. The children usually eat for lunch what my family had for dinner the night before, so I just prepare enough to feed everyone. It’s much simpler!
First, make the spice rub:
1/2 teaspoon each: salt, coriander, cumin, cloves, cinnamon, cardamom, black pepper
1/4 teaspoon each: turmeric and chili.
(This is enough to coat 500g/1 pound of chicken. I make 3 ounces/100g of meat per person, so in my home, a pound of boneless chicken feeds my family, with a bit left over. I need more than that for the daycare, so I just coat the extra chicken a little more lightly to make the rub stretch that far. It works!)
Coat the chicken with the rub and refrigerate an hour or two. (Or overnight. Whatever works with your schedule.)
1 cup chopped onion
5 cloves garlic, chopped
2 jalapeno peppers, minced
2 tablespoons oil
1 cup coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 Tablespoons basli leaves, chopped
1 tablespoon ginger root, minced
1. Saute onion and pepper for three minutes. Add garlic and cook another minute. Remove from pan.
2. Brown chicken in same pan. Remove.
3. Heat coconut milk in same pan. In cup, whisk 2 teaspoons of cornstarch to 2 tablespoons coconut milk, then use to thicken the coconut milk in the pan. It’ll be the consistency of cream when you’re done.
4. Add everything else and heat till chicken is cooked through.
Very savoury. Can be served over rice or with naan. I like to serve this with a side of cucumber raita, though sometimes I just serve cucumber slices with a dollop of yogurt on top. (Close enough!)