Our Specialites
Indian Flavour's
Recipe of the Month
Chicken Curry with Holy Basil and Peanuts
Preparation time: 15 to 20 minutes
Cooking time: 20 to 30 minutes
Ingredient Name Amount
Boneless Chicken 1 1/2 inch pieces 600 grams
Basil leaves 10 to 15
Roasted peanuts, grounded 1 tablespoon
Oil 1 tablespoon
Shallots 10 to 12
Kaffir Lime leaves, torn 4
Cocunut cream 2 cups
Brown Sugar 1 tablespoon
Fish Sauce 1 tablespoon
Salt to taste
Fresh red chillies, cut in to pieces 2
Lemon Juice 1 tablespoon
Whole dry red chillies 6 to 10
Galangal, chopped 1 tablespoon
Lemon grass, chopped 2 tablespoon
Kaffir lime zest, grated 1 teaspoon
Coriander seeds, roasted 1/2 teaspoon
Coriander roots, chopped 1 teaspoon
Red shallot, chopped 3 tablespoon
Garlic,chopped 30 cloves
white peppercorn 10
Cumin seeds, roasted 1/4 teaspoon
Mace 1 blade
Grind whole dry red chillies, salt, galangal, lemon grass, kaffir lime zest, coriander root,red shallot, garlic, white peppercorns, coriander seeds, cumin seeds and mace till smooth. Heat oil in a deep pan. Add shallots and saute. Add the ground paste and conitnue to saute for three to four minutes. Add Chicken and Kaffir lime leaves and mix. Add coconut cream or thick coconut mix. Add brown sugar, fish sauce and salt and stir. Add crushed peanuts, basil leaves, fresh reed chillies and lemon juice. Stir and cook till the chicken is done. Serve hot with fragnant rice.
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