Posted by Megan | Chicken, Dinner, Global, Indian, Meat

So I’ve started cooking dinner on Wednesday nights for Will and may even adopt Monday nights for cooking as well. Will is trying to prep me in case his internship isn’t in Williamsburg this summer – he’s very insistent that I will cook for myself and not starve (hah). As a result, he has requested I start selecting recipes and cooking for us more, so I’m more proficient and accustomed to being independent in the kitchen. It’s very sweet of him and I must say, I am getting better than I’ve been in the past! I find it amusing that I started this blog two years ago with the purpose of Will teaching me to cook and here we are, just now, where I’m learning to be independent in the kitchen. I can be a bit…stubborn. But that’s okay because the more I try to cook, the more I realize it’s not as scary or intimidating as I think it is! For example, I made this recipe all by myself while Will wrapped up writing a paper before class one week and it turned out really well. This recipe came from my bridal shower and was submitted by Aunt Marty to be part of my Friends & Family recipe binder (separate from the recipe binder Will and I have created…too many binders). We didn’t think it would be too different from other recipes we’ve made before, since we use the main ingredients fairly often – basil, chicken, coconut and curry. However, this combination  was delicious and is definitely one you should try!

Cooking Notes: We were bad and ignored Marty’s very important note to use chicken thighs (not breasts). Sometimes you just have to go with what’s in your freezer! Otherwise, we followed her directions to a “t” and it turned out delightfully 🙂 I also didn’t realize that the coconut cream Will bought doubled as coconut milk, so when I put the coconut cream in and it was thick, I panicked and added about 1 tbsp of regular milk! Had I just waited 30 seconds, I would have seen the coconut cream melted down into a coconut milk consistency. Still turned out well!

 

 

Marty’s Basil Chicken in Coconut Curry Sauce (serves 4)
1 tsp salt
1/2 tsp ground coriander
1/2 tsp cumin
Pinch of ground cloves
1/4 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp ground pepper
1/4 tsp cayenne pepper
1/2 tsp turmeric
1 lb. skinless, boneless chicken (breasts or thighs), in chunks
1 large onion, sliced
5 cloves garlic, minced
1 tbsp chopped ginger
2 tbsp favorite oil (we used EVOO)
1 14-oz. can coconut milk
1 tbsp lime juice
12-20 torn basil leaves
Hot cooked rice, for serving


In a small bowl, mix the spices together and set aside. In a wok or deep saute pan, heat oil over high heat. Once the oil is hot (but not sputtering), add the onions and toss in the oil. Sear for 3 minutes. Add ginger and spice mixture and toss for 1 minute. Add coconut milk and chicken. Stir the mixture so the chicken is coated, then bring to a simmer, cover and cook for 20 minutes. When the chicken is tender, turn off the heat, add the basil leaves and lime juice. Add more salt and lime juice if needed and serve over rice. Enjoy!

 

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