Saturday, October 9, 2010
Chicken Curry with Basil and Coconut
1/2 tsp Cinnamon
1/2 tsp Ground Cardamom
1/2 tsp Freshly Ground Black Pepper
1/2 tsp Chili Powder
1/4 tsp Turmeric
750 grams Chicken Legs & Thighs, skinless with bones removed from thighs
2 cups Eggplant, cubed
2 cups Zucchini, cubed
2 Medium Onions, chopped
5 Cloves Garlic, minced
1 Tbsp Ginger, finely chopped
1 Red Chili Pepper, seeded and minced
1 14-oz Can Coconut Milk
1 tbsp Fish Sauce
2 tsp Cornstarch
1/4 cup Water
1/3 cup Fresh Basil, chopped
Steamed Rice for serving
Rinse the chicken and pat dry. Cut the boneless thighs into cubes and keep the drumsticks whole. Place into a bowl and toss with the spice mixture. Let sit for 30 minutes at room temperature.
In a large pan over medium high heat, cook the chicken pieces until brown. Remove the chicken from the pan and set aside.
In the same pan, add another drizzle of olive oil. Add the eggplant and zucchini and cook for a few minutes. Then add the onions, garlic, ginger and chili and cook until the onions soften.
Place the chicken back in with the vegetables, and stir in the coconut milk and the fish sauce. In a small bowl, mix the cornstarch and the water to make a slurry. Add the slurry to the chicken and vegetable mixture. Bring up to a boil, lower to a simmer, cover, and let cook for about 10 minutes. After 10 minutes, stir in the basil. Cook for a few more minutes, then serve over steamed rice.