Ruth Isaac
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| Fresh Indian Tulsi Chicken
Have you ever made chicken with Fresh Indian Basil (Tulsi Leaves)? I was very excited when the tulsi seeds I planted grew into lush, beautiful plants. I wondered whether I could use it to cook chicken since I had so much of it. To cut a long story short, I use it for many of my recipes now - soups, sauces, curries, bread and what not. Here then is a very simple recipe that is a feast for the eyes and taste buds.
The Recipe:
500 gms chicken fillets, boneless; 1/2 cup very ripe tomatoes, ground to a pulpy consistency; 1 onion, sliced fine; 3 flakes garlic, minced; about 7 Tulsi leaves and a few more for garnishing; a slice of cheese, torn into pieces for topping;salt to taste; 2 tbsp olive oil for frying.
Wash and drain the chicken. Heat oil in a large non stick wok. Add oil and when hot, lower the flame to medium and stir fry the onions, garlic and tulsi leaves till the onions are glazed and transparent. Add the chicken and saute till golden brown all over. Pour in the tomato mixture and cook for 5 minutes till as thick as you want and the colour changes. Add salt to taste. Transfer to serving dish, scatter the cheese and garnish with the tulsi leaves. Serve with warm garlic bread or toast.
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