Thursday, 5 April 2012
I haven't done any cooking today as we're having a new kitchen floor put in. Yahoo!! It's ceramic and has been a long time coming! I can't wait until it is done. I picked out the tiles myself. They are a natural stone look, kind of a dark creamy colour, mottled . . . if that makes sense. I think it's called colorado stone. I'll take a picture when it's done to show you.
Anyways, no cooking here today, or tomorrow either probably. Thank goodness I always have a few recipes waiting in the queue! It helps to be prepared.
This is a fabulous curry. It's quick, easy and full of lovely flavours. It's not much to look at . . . I'll agree, but . . . this is definitely a case where you shouldn't judge the book by it's colours.
You get a bit of heat from the green chillies, and some chili powder . . . and of course the curry powder. I don't like mine really hot so I use a medium strength curry powder.
The lime juice and zest gives a bit of a tang, and of course the coconut milk gives a special richness.
The basil is quite simply surprisingly lovely. Don't stint on any of the seasonings and once it's cooked, taste it and adjust it according to your own tastes. You may find that you want a bit more ginger, or curry, or even chili.
I do think you'll like it. It's simple with subtle flavours, which when combined make it entirely delicious, if I don't say so myself!
*Coconut Basil Curried Chicken*
You can charge up the heat of this by using a hotter curry powder. I don't like too much heat, so I use medium. Delicious!
3 skinless boneless chicken breast halves
2 tsp curry powder
1 tsp fine sea salt, divided
1/2 tsp black pepper
1/4 tsp chili powder
5 cloves garlic, peeled and minced
2 tsp freshly grated gingerroot
1 medium red onion, peeled and finely chopped
2 green chilies, seeded and finely chopped
1 TBS olive oil
the juice and finely grated zest of one lime
1 (410g) tin of coconut milk (I use the light, 14 ounce tin)
1 TBS cornflour (cornstarch)
1 TBS freeze dried Basil leaves
hot steamed basamati rice
Cut the chicken into 1 inch pieces. Place into a bowl. Stir together the curry powder, 1/2 tsp of the salt, the black pepper and the chili powder. Add this mixture to the chicken chunks and mix well together with your hands, making sure all the chicken is well coated. Cover and chill for several hours.
When you are ready to cook the curry, heat a large nonstick frying pan over medium heat. Add the olive oil. Once it is hot add the onion, basil, garlic, green chilies, and gingerroot. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the chicken pieces and the remaining 1/2 tsp of salt. Cook, stirring occasionaly for 5 to 6 minutes, until the chicken is cooked through. Combine the coconut milk. lime juice and zest and cornflour. Add to the skillet carefully, whisking vigorously. Cook and stir until slightly thickened and bubbling away. Taste and adjust seasoning as required. You may want more chili, ginger or curry powder. (It's a matter of taste.) Serve hot over steamed basamati rice.
Note: If you happen to have some fresh basil in the house, tear up a few leaves and toss them on top for a pretty garnish!