basil chicken in coconut-curry sauce *jb

Categories
Main dish
Poultry
Yield
4 Servings
MeasureIngredient
Skinless, boneless chicken breast halves (1 pound)
½ teaspoon Salt
½ teaspoon Ground coriander
½ teaspoon Ground cumin
½ teaspoon Ground cloves
½ teaspoon Ground cinnamon
½ teaspoon Ground cardamom
½ teaspoon Cracked black pepper
¼ teaspoon Chili powder
¼ teaspoon Ground turmeric
1 large Red onion, chopped (1 cup)
Cloves garlic, minced
Jalapeno peppers, seeded and finely chopped
1 tablespoon Olive oil or cooking oil
1 can (14-oz.) unsweetened coconut milk
2 teaspoons Cornstarch
3 tablespoons Snipped fresh basil
1 tablespoon Finely chopped gingerroot
1 small Red onion, cut into wedges (optional
  Fresh basil leaves (optional)
  Hot cooked rice

Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces.

Place chicken in a medium bowl. In a small bowl stir together the salt, coriander, cumin, cloves, cinnamon, cardamom, pepper, chili powder, and turmeric. Sprinkle over chicken; toss to coat. Cover and let stand at room temperature for 30 minutes or in the refrigerator for 1 to 2 hours.

In a large nonstick skillet cook and stir chopped onion, garlic, and jalapeno in hot oil over medium-high heat for 2 minutes. Remove, reserving drippings in skillet. Add about half of the chicken. Cook and stir for 2 to 3 minutes or till chicken is tender and no pink remains. Remove chicken from skillet. Cook the remaining chicken, as above, adding additional oil if necessary. Remove from skillet.

Stir together coconut milk and cornstarch. Carefully add to skillet.

Cook and stir till thickened and bubbly. Add chicken, cooked onion mixture, snipped basil, and gingerroot to skillet. Cook and stir about 2 minutes more to heat through. Serve over rice. Garnish with red onion wedges and fresh basil if desired.

Per serving: 361 cal., 25 g total fat (17 g sat. fat), 59 mg chol., 350 mg sodium, 11 g carbo., 1 g fiber, and 24 g pro. Daily Values: 1% vit. A, 24% vit. C, 3% calcium, and 17% iron.

Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so handle with care. Wear plastic gloves while preparing peppers, and wash you hands thoroughly afterward.

Reprinted fron Better Homes & Gardens website:

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