Sunday, November 27, 2011

Basil Chicken Cury

After I had Keegan our church family spoiled us rotten with tons of delicious meals. People brought us food almost every day for two weeks. It was seriously the greatest thing a new Mom could receive. The sweet Greaney family made us Basil Chicken Curry. AMAZING does not even describe how delicious it was, she shared her recipe with me, and I would like to share it with you all.  

Basil Chicken Curry
½ tsp. ground cardamom (can be made w/out this and it still tastes fine)
½ tsp. ground cinnamon
¼ tsp. ground cloves
½ tsp. ground coriander
½ tsp. cumin 
½ tsp. salt
½ tsp. ground pepper
¼ tsp. ground turmeric
½ tsp. chile powder
1 lb. chicken, cut into bite-size pieces
1 T. olive oil  (or coconut oil)
1 large red onion, chopped
6 cloves garlic, minced or pressed
1 red pepper, sliced
1 large zucchini, sliced
2 small eggplants, sliced 
1 T. arrowroot or cornstarch
1 (14 ounce) can coconut milk
1 T. peeled and finely chopped ginger
5 T. snipped fresh basil (dried basil tastes just about as good as fresh; just don’t add as much and give it time to soften up in the curry before you eat it)

Mix spices together and toss with chicken in a bowl.  Set aside for about 30 minutes.  Sauté veggies in oil over medium-high heat for about 5 minutes.  Set aside in a small bowl.  Add chicken and sauté until tender and cooked through.  Add more oil if needed.  Add arrowroot to coconut milk and pour into skillet, cooking till bubbly and thickened.  Add veggies, ginger, basil and cook till heated through.  Serve over brown rice.

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