Tiger Mike's Basil-Curry Chicken

A thai-indian fusion recipe which is not very difficult and very tasty too. You can use chicken breast also for this recipe but thighs are more flavourful .

INGREDIENTS

1 lb boneless skinless chicken
(cut into bite sized pieces)
1 onion finely chopped
2-3 green chillies chopped
1 inch piece ginger grated
1 cup coconut milk
2 tsp corn starch
1 tbsp vegetable oil
salt to taste
oil for frying
3-4 tbsp chopped fresh basil leaves

Curry Mix

1 tbsp coriander-cumin powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp gingergarlic paste
1 1/2 tbsp Worcestershire sauce
salt and pepper to taste

Method

Take the chicken in a bowl.Add all the ingredients in the curry mix . Mix well and marinate for 30 minutes.

Heat the oil for frying in a pan and fry the chicken in batches, till chicken is browned on both sides. Drain to paper towels.

Remove oil from the pan , leaving 1 tbsp. To that add the chopped onion , green chilllies and ginger . Saute till onions are soft.

Then add the coconut milk . Mix well . Then mix the cornstarch in 1/2 cup water and add to the coconut milk. Mix well till the sauce is thick and adjust seasonings .Add Worcestershire sauce and chopped basil.Finally add the fried chicken .Mix well and continue cooking till the curry is heated thoroughly.

Garnish with extra basil and serve over cooked jasmine rice.

Tiger Mike's Adobo Manoc (Chicken)

Dear Peter,

This is the way I do it. Try, la.

3 tbsp of olive or peanut oil or virgin coconut oil
1 cup of soy sauce ( mushroom-soy is better)
2 garlic - sliced
1/3 cup of white vinegar ( white wine vinegar or balsamic vinegar is much better)
3 shallots - sliced
1/2 inch sliced ginger
2 bay leaves (daun salam) if not use curry leaves
4 chicken breasts cut into four equal pieces
1/2 black pepper - ground
2 ginger flowers (bunga kantan or keong fah or injee poo)

Put 2 tbsp of oil in a wok and fry the ginger, garlic and one ginger flower.

Add soy, vinegar, shallots, bay leaves and pepper
Fry chicken until cooked.
Use a srainer to filter the gravy from the rest.
Refry the chicken with one ginger flower for three minutes in the wok with one tbsp of oil. Place the chicken in the sauce and serve with rice.

N.B. Peel the ginger flower, petal by petal. Do not cut, or the flower will splinter and stick to the wok.

If Malaysians/S'poreans are eating, add 3 crushed cilli padi and add to the wok during cooking.
Btw, the adobo is genuinly Filipino, and not Spanish. Not a Barong Tagalog!!