Recipe: Red Chili, Garlic and Basil Chicken

RED CHILI, GARLIC AND BASIL CHICKEN

1 tablespoon oil
5 shallots, sliced
4 to 5 cloves garlic, sliced
3 dried red chilies, roughly pounded
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs, cubed
1/4 cup water or chicken broth
1/2 of a 13.5 ounce can coconut milk (optional)
8 to 10 basil leaves
Hot steamed white or brown basmati rice

Heat the oil in a large skillet over medium heat. Add the shallots and garlic; stir-fry until the garlic begins to change color, 3-4 minutes.

Add the chilies, turmeric, salt. Stir-fry 1 minute.

Add the chicken; stir-fry until started to brown, about 3 minutes.

Add the 1/4 cup water or chicken broth and coconut milk, if using; cook until the chicken is done, 15-20 minutes. Stir in the basil.

Serve hot with steamed white or brown basmati rice.

Makes 6 servings
Adapted from source: Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide