Friday, July 11, 2014

Chicken Curry with Basil Leaves

Copyright 2014 LtDan'sKitchen blogs
Chicken curry is a very common dish in the Philippines during fiestas or special occasions. Well, in my family anyway.This curry dish although very simple is quite unique in the sense that this is the first time that I am cooking a curry dish from scratch. I used to buy a packet of Madras curry powder mix back in the US while here in the Philippines, I use the curry mix sold in the market that is a bit sweeter in terms of taste once cooked in coconut cream. I am aware that for Indians, they actually prepare their own curry mix based on the region that they come from. I made the mistake of asking which brand of curry powder mix they bought for a dish that they had cooked that I loved. Never will I ask again.

Anyway, this is a very simple curry dish but make sure that you have the best powdered spice for this dish to actually work. The result was a creamy dish although the sauce is still a bit loose and not too thick. The basil leaves are the perfect aromatic foil to this otherwise rich dish and gives it some sense of balance in terms of flavor and aroma. The recipe is an adaptation from the blog, Simply Recipes.   

Chicken Curry with Basil Leaves - Adapted*

2 lbs chicken, cut into smaller pieces
1 onion, diced
5 garlic cloves, minced
1 tbsp ginger, peeled and sliced
1 finger chili
2 tbsp margarine + 2 tbsp coconut oil
2 cups fresh coconut cream
20 basil leaves
salt and pepper
Curry Mix:
1/2 tsp celery powder
1/2 tsp ground cumin seeds
1/2 tsp cinnamon 
1/4 tsp cardamom
1/8 tsp Cayenne pepper
1/2 tsp turmeric powder

1. In a deep pan, heat the margarine with the oil over medium high heat.
    Saute the garlic, ginger, and onions until softened. Season with salt and

2. Add the chicken pieces and cook until browned. Season with salt and 

3. Add the coconut cream and bring to a boil. Once boiling, lower the heat
    to medium low and simmer covered for 10 minutes. 

4. Add the curry mix and the finger chili. Simmer covered for another 15 to
    20 minutes or until the chicken pieces are thoroughly cooked.  Add a 
    small amount of hot water if it starts to thicken a bit too quickly.

5. Check for seasoning and adjust accordingly. Mix in the basil leaves and 
    stir until just wilted. Serve immediately with steamed white rice. 

*Basil Chicken in Coconut Curry Sauce, Simply Recipes blog. 

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