Wednesday, August 3, 2016

Basil Chicken in Coconut Sauce


basil, fresh
onion, minced
garlic, minced
ginger, minced
1  can coconut milk
green peas (optional)
potatoes (optional) 
chicken broth cubes (optional)


1. Season chicken with salt and pepper
2. Saute ginger, garlic and onions until fragrant
3. Brown chicken
4. Add water and wait until chicken is cooked and water has evoporated
5. Add vegetables
6. Season to taste (you may add chicken broth cubes, to arrive at a proper saltiness level)
6. Add can of coconut milk and let it simmer until sauce is thick and sticky

The truth is this is nothing but the classic Filipino Tinola, with a twist. If you cook, then you know that the first steps I've given you are the basic steps on making Tinola, but while the classic approach ends with the boiling of the vegetables, this dish takes another step with the addition of the coconut milk. I am a lazy cook so I do not have time to buy freshly ground coconut milk from the market, but feel free to be a hero. I am an on-the-go woman and I only have time for quick cooking and my kitchen prowess only permits the use of canned coconut milk. Also, I forgot to buy fresh basil, so I used dried ones. It's fine, the fresh basil will just add some interesting texture and taste, but there is nothing wrong. 

I love this so much because I know a lot of people will crucify me, but I do not like Tinola so much. I, however, love the taste of "gata" or coconut in dishes and as long as you season it well, this is absolutely tasty and creamy. The flavors play well in the mouth and they are will be just right. 

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