4 boneless, skinless chicken breasts
2 cloves garlic, minced
1/4 cup lime juice
2 Tbs oil
2 Tbs garam masala
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
2 tablespoons vegetable oil
1 shallot, chopped
3 garlic cloves, minced
1 Tbs fresh ginger, minced
2 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
1/2 tsp red chile powder
1/2 tsp turmeric
1/2 tsp paprika
1 tsp salt
2 green cardamom pods
1 2-inch piece cinnamon stick
2 dried red chiles
2 plum tomatoes, chopped and seeds removed
1 1/2 cups water
3 cups spinach, chopped
1 cup basil, chopped
1/2 cup heavy cream
My family loves the flavor of fresh basil so this Indian recipe is a welcome change from the everyday spinach curry with chicken. It was created to satisfy both my husband and my children. My husband prefers his food with curries presented in the traditional manner, while my children prefer their chicken without any curry at all. This dish satisfies everyone.
The first step in my Chicken with Basil Curry recipe is to marinate the chicken breasts in a lightly spiced dressing. The curry is made from a special blend of spices that marries the key ingredient, basil, to form a rich base for the final dish. The chicken is finally grilled and then set atop the basil curry just before serving. I'm sure your family and friends will love this Indian fusion recipe!
1. Mix together the marinade ingredients in a bowl that is large enough to hold the chicken. Place the chicken breasts in the bowl and cover them completely with the marinade. Refrigerate the chicken for at least one hour.
2. Remove the chicken from the refrigerator about 20 minutes before grilling.
3. In large pot, heat the oil over medium-low heat. Add the shallot and fry for a few minutes until it starts to soften. Add the garlic and ginger and cook for about 2 minutes.
4. Stir in all of the dried spices and salt. Cook until spices become fragrant, about 1 minute. Add the chopped tomatoes. Let the tomatoes cook for 5 minutes.
5. Add the water and bring the pot to a boil. Let it simmer until the tomatoes become pulpy and the water reduces by 50 percent.
6. Stir in the cream and simmer for 4 or 5 minutes.
7. Add the spinach one cup at a time. Let the spinach soften and become part of the curry before adding the basil. After adding the basil let it cook for about 2 minutes.
8. Reduce heat and simmer for 5 minutes. Discard the cinnamon stick, red chiles and cardamom pods.
9. Remove the curry from the pot transfer it to a blender. Process the curry until it is smooth. Return to the pot and heat for a few more minutes.
10. While the curry is reducing, heat a grill pan over medium heat. Grill chicken until nice char marks appear. Turn the chicken over and cook the other side. Remove from the pan when the chicken is thoroughly cooked.
11. Pour a ladleful of the curry onto each plate. Place one chicken breast on top before serving.
- Serve with plain basmati rice or chapatti. - To save time, skip the step in which the curry is blended. You will have a more rustic looking curry that has all of the flavor.