Basil Curry

Original recipe at: http://simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/


1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeño peppers, seeded and minced
FOR A HOTTER  DISH: 2 habanero peppers, seeded and minced, 4 jalapeno
2 Tbsp olive oil or grapeseed oil
1 14-oz can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 Tbsp fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger
Hot cooked basmati rice

1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.


2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.

3 In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.

4 Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.


5 Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.

Serve over rice. (I like to serve with naan as well)

sides could be samosas, idli, hummus and pita..

Sweet white wine like Pinot Grigio went great with this dish.

Butter Chicken

Cut Chicken into cubes
In a bowl, mix:
Chicken
Ginger/Garlic Paste
Coriander
Chili powder
Salte

Cook chicken in oil in pan till almost fully cooked

Remove Chicken, but leave in juices in the pan.

Add Cumin Seed
Add 1 cup of onion diced
Add healthy scoop of ginger/garlic paste
Add 1/2 cup to 3/4 cup of water
Cook till onion is transluscent

Add Coriander
Add Cashew nuts (1/4 cup)
Add Red Chili Powder
Add 1 Diced Green Chili
Add 2 or 3 diced tomatos

Cover and simmer for 20 minutes till tomatos are very soft

Pour all contents of the pan into blender and blend to a puree

In the Pan add 1/4 cup of butter
Pour any juices from the bowl the chicken is in
Add tomato puree
Add 3/4 cup of water to thin up the puree a bit
Add salt
Add sugar (1/8 cup or so)
Add 1/8 cup of ketchup
Cook on medium-low for about 10 minutes

Add 1/2 cup of cream
Add Chicken
Bring to boil
Simmer for another 10 minutes.

Nvaratan Korma

Make ginger garlic paste with 10 garlic cloves and 1" section of ginger bulb.

Add 2 Tbs of Ghee to pan and heat on medium till melted in large pan.
Add 1/3 to 1/2 cup of lightly crushed cashews and mixed dried berries and raisins.
Roast for 3 minutes.
Add 3/4 cup of diced onion and a healthy scoop of ginger garlic paste.
Cook till onion is browned
Add 4 or 5 shakes of chili powder, cumin, turmeric, and garam masala. Stir
Add 1 can of tomato sauce, cook for 5 minutes stirring occasionally.
Add 1/2 cup of cream and bring to boil then lower to a simmer

In another pot boil vegetables with salt till desired softness.
Add vegetables to curry. Simmer on low for another 10 minutes.

Coconut Pork Curry

Add 2 to 3 Tbs of your favorite oil (Olive, Canola, Sunflower, Peanut) to a medium sized pan, heat on medium.
Add 1 cup of diced onions first then add 3 or 4 mashed Garlic cloves, cook for 5 to 7 minutes.
Add 3 Tbs of minced Ginger
Add several shakes of turmeric, cumin, coriander, and salt and stir.
Add 1 lbs of cubed pork (tenderloin or pork chop), cook till browned on the outside.
Add 1 diced tomato and simmer covered for 10 to 15 minutes stirring occasionally.
Pour 1 can of coconut milk in a bowl and whisk, then add to curry
Mix then add several shakes of garam masala. Bring to boil
Lower to a simmer and add salt to taste.
Add 1 Tbs of honey
Simmer for 15 minutes.
Thicken gravy with tomato paste if perferred.

Serve over rice with Naan or Dosa.