Yield: 4 Servings
|2 tablespoons||Peanut oil|
|4 \N||Chicken thighs|
|4 \N||Chicken legs|
|2 larges||Onions; cut in 1/2\" wedges|
|4 \N||Cloves garlic; thin sliced|
|3 \N||Jalapeno peppers; stem/slice|
|1 tablespoon||Caraway seeds; ground|
|1 teaspoon||Cinnamon, ground|
|28 ounces||Coconut milk|
|2 cups||Thai basil, fresh; chopped|
|2 cups||Opal basil, fresh; chopped|
|\N \N||Salt & pepper to taste|
"Luscious and spicy, serve this simple Burmese curry with steamed rice and stir-fried vegetables to make a complete meal." Preheat the oven to 400 degrees F.
In a large, nonstick skillet, heat the peanut oil over moderate heat.
Add the chicken in batches and brown on all sides. Remove with a slotted spoon and place in a baking dish large enough to accommodate the chicken and the coconut milk in one layer.
Using the same skillet and the oil and chicken fat remaining in it, cook the onions, garlic, jalapeno peppers, caraway, and cinnamon over high heat for 5 minutes, stirring constantly. Remove from the heat and add to the chicken. Pour the coconut milk into the hot skillet and stir, scraping the bottom to remove any browned particles. Add to the onions and chicken and mix well.
Bake, uncovered, for 1½ hours. Remove from the oven, add the basil, and mix gently. Season with salt and pepper, and serve immediately.
Source: "Basil" by Janet Hazen