Tag Archives: chicken curry

Red Chile Chicken, Garlic, and Basil Curry

One of my New Year’s resolutions (for both 2009 and 2010) was to learn more about Indian cuisine. Of course, that is a lofty goal – there are nearly as many variations on Indian cuisine as there are people in India! But in an effort to start somewhere, I looked to Monica Bhide. A while back, I ordered a copy of her book, Modern Spice. I immediately fell in love with the book. Monica shares stories surrounding many of her dishes – stories ranging from her childhood to enjoyable times with family and friends. And the recipes? Astounding. No old-fashioned Indian fare here. Instead, she shares recipes for various cocktails (Guava Bellini, anyone?) and a snack I absolutely must try: Cilantro-Lemon Corn Pops (popcorn spiced with onion, lemon, peanuts, and chile powder), not to mention so many other amazing recipes that it took me a while to decide which to try first. I finally settled on a simple, speedy chicken dish. Red Chile, Garlic, and Basil Chicken was a quick stir-fry that boasted some clean, bold, bright flavors. I opted to make it a curry by adding a bit of coconut milk.

This dish is by no means extravagant. As you can see, it doesn’t take a long list of hard-to-find ingredients. The red chiles I used were dried red chiles I found at an Asian market, but if you don’t have those available, you could use about a 1/2 teaspoon of crushed red chile pepper. The flavors of this dish were so deep, cheery and comforting, however, that it tasted as though it had to be difficult to make. (Those are my favorite kinds of meals!) I loved it, and I can’t wait to make something else from Monica’s book!

Red Chile Chicken, Garlic and Basil Curry, adapted from Modern Spice

1 T olive oil

4 medium shallots, sliced

4 garlic cloves, sliced

3-4 dried red chiles, roughly pounded

scant 1/2 t ground turmeric

1/4 t kosher salt

1 lb ground chicken (preferably dark meat)

1/3 c lite coconut milk

7-8 basil leaves

In a large lidded skillet, heat the oil over medium heat. Add the shallots and garlic and cook for 3-4 minutes until the garlic begins to change color. Add the chiles, turmeric, and salt. Saute for 1 minute. Add the chicken and saute for about 5 minutes. Then add the coconut milk, cover, and cook for about 15-20 minutes, until chicken is done.

Check for seasoning and adjust as necessary. Add the basil leaves and stir in. Remove from heat and serve hot. Serve with steamed basmati rice.

Serves 3-4.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy

Chicken Curry

chicken curry 030

In the middle of the day last Thursday, I realized that the dinner I had planned to make was not going to work without a trip to the store. I had already used some of the key ingredients to make it earlier in the week. (I hate when this happens. I write down “cilantro” on the grocery list, not remembering that I need to purchase enough for two dishes, and then I come home with just a single bunch, screwing myself out of the second dish. I only had a smidgen left. So much for planning meals out for the week.) I did not have the desire to go to the store, and I didn’t have the time or the creativity to consider creating something out of the available pantry ingredients at home. I was headed down the road towards a) frozen gluten-free pizza, or b) take-out. Neither of which sounded like a winner.

And then I receive an email. Actually, two emails, from my wonderful grandmother. (Yes, that grandmother.) She was looking through a magazine and found two recipes she thought I would like to try. One was a flourless almond torte, (which I will have to make soon!) and the other? A chicken curry. I looked through the recipe, and realized I had all of the ingredients on hand. It looked as though it was a quick dish to throw together too…an added bonus on a weeknight.

This recipe just goes to show you that you don’t always have to spend hours in the kitchen, or have a long list of ingredients and complicated steps to make a delicious dish. This curry was bright, with a good amount of heat to it (but not too much!). The flavors of the masala made this dish feel as though it was a comfort dish I’d turn to time and time again, without the heavy, calorie-laden sauces that accompany most “comfort dishes.”

A big thanks to Grandma, as she saved the day!

Adapted from Guideposts:

2 lbs chicken breast, cut into bite-sized pieces

2 t masala (recipe follows)

1 t fresh ginger, grated

2 t fresh garlic, grated

1 small onion, diced

4 T olive oil

salt, to taste

1 small tomato, chopped

1 c frozen peas

A few sprigs of cilantro leaves

Combine chicken, masala, ginger, garlic, and onion in a bowl with 2 tablespoons of the olive oil. Add salt. Mix well, making sure chicken is fully coated. Set aside to marinate for 15 minutes.

Over medium heat, warm the remaining oil in a large skillet. Add the marinated chicken and cover skillet. After about 10 minutes, stir chicken, and add tomato and peas. Allow ingredients to simmer over medium heat until fully cooked, 5-10 minutes more (depends on the size of your chicken pieces).

Serve over steamed Basmati rice and garnish with cilantro leaves. Serves 4.

For the masala:

1 1/2 t cayenne pepper

1 T paprika

1/4 t cumin

1/4 t ground coriander

1/4 fennel seed, crushed or ground

1/4 t garam masala

1/4 t turmeric

Combine all spices thoroughly. Store in a jar for up to three months.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Rice