2 tbsp peanut oil
4 chicken thighs
4 chicken legs
2 large onions, cut in 1/2 wedges
4 cloves garlic, thin sliced
3 jalapeno peppers, stem/slice
1 tbsp caraway seeds, ground
1 tsp cinnamon, ground
28 oz coconut milk
2 cup thai basil, fresh, chopped
2 cup opal basil, fresh, chopped
1 salt & pepper to taste
Directions
"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 1 1/2 hours. Remove from the oven, add the
basil, and mix gently. Season with salt and pepper, and serve
immediately.
Source: "Basil" by Janet Hazen
Servings: 4 servings
Burmese Coconut Chicken With Thai & Opal Ba Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Fruit; Poultry; Thai
The History of Recipes
Written recipes as a concept can be observed far back into ancient history, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. However, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Continuing our culinary historical journey, there were a couple of books which were published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is served today, but instead accounts of the types of meals on the tables of the rich people of that period. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the East, including spices like coriander, parsley, and basil. These new herbs and spices prompted an eruption in recipe publications, the majority of which are kept safe in private libraries. Over the succeeding few hundred years, the rich and powerful families of the West strove to serve the most extravagent banquests, and as a result the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Burmese Coconut Chicken With Thai & Opal Ba recipe.
