I was really excited to use the first onions from my garden this week and I am just managing to keep up with the serrano peppers.
Basil Chicken Curry
2 pounds bone-in chicken parts
1 cup diced onion
2 tablespoons fresh ginger, minced
4 serrano peppers, minced
5 cloves garlic, minced
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon red and black pepper blend
1 tablespoon chili powder
1 teaspoon ground turmeric
salt to taste
2 tablespoons olive oil
1 can coconut milk
1 28-ounce can crushed fire-roasted tomatoes
1 bunch basil leaves
hot cooked rice
Brown the chicken well on all sides. (I had the breasts still on the bone with skin). Add the onion, ginger, and peppers and cook until just soft. Stir in the garlic and spices and cook, while stirring, about a minute longer. Add the coconut milk and crushed tomatoes and just enough water to rinse the cans. Bring to a simmer. Remove half the basil leaves from their stems, chop and add to the pot. Cover the pot and transfer to an oven preheated to 350F, bake 1 hour. Remove chicken to a cutting board. Shred chicken, discarding skin, tendons and bones and return to the pot. Remove remaining basil from the stems, chop. Serve curry over hot cooked rice, topped generously with basil.