Basil Chicken In Coconut Curry Sauce Recipe
Ingredients
| 4 skinless, boneless chicken breast halves (about 1 lb.) | ||
| Ground coriander | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
| Cracked black pepper | 1/2 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Red onion | 1 Large, chopped | |
| Garlic | 5 Clove (5gm), minced | |
| Jalapeno peppers | 2 To taste, finely chopped | |
| 1 tbsp. olive oil or cooking oil | ||
| Coconut milk | 1 14 Ounce | |
| Cornstarch | 2 Teaspoon | |
| Basil | 3 Tablespoon, snipped | |
| Ginger root | 1 Tablespoon, finely chopped | |
Directions
1. Rinse chicken; pat dry. Cut into 1-inch pieces; place chicken in a medium bowl. In a small bowl stir together the coriander, cumin, cloves, cinnamon, cardamom, black pepper, chili powder, turmeric, and 1/2 teaspoon salt. Sprinkle over chicken; toss to coat well. Cover and let stand at room temperature 30 minutes or chill for 1 to 2 hours.
2. In a skillet cook onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove vegetables, reserving drippings in skillet. Add half of the chicken. Cook and stir for 2 to 3 minutes or till chicken is tender and no longer pink. Remove chicken from skillet. Repeat with remaining chicken. Remove chicken from skillet. Combine coconut milk and cornstarch. Carefully add to skillet. Cook and stir till thick and bubbly. Add chicken mixture, basil, and gingerroot. Cook and stir for 2 minutes more. If desired, serve over hot rice and garnish with red onion wedges and fresh basil.
2. In a skillet cook onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove vegetables, reserving drippings in skillet. Add half of the chicken. Cook and stir for 2 to 3 minutes or till chicken is tender and no longer pink. Remove chicken from skillet. Repeat with remaining chicken. Remove chicken from skillet. Combine coconut milk and cornstarch. Carefully add to skillet. Cook and stir till thick and bubbly. Add chicken mixture, basil, and gingerroot. Cook and stir for 2 minutes more. If desired, serve over hot rice and garnish with red onion wedges and fresh basil.
Chef
