Yield: 4 Servings
|4||Chicken breast halves; skinless, boneless, 1 lb.|
|½ teaspoon||Ground cardamom|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground cloves|
|½ teaspoon||Ground coriander|
|½ teaspoon||Ground cumin|
|Cracked black pepper|
|¼ teaspoon||Ground turmeric|
|¼ teaspoon||Chili powder|
|1 large||Red onion; chopped|
|5||Cloves garlic; minced|
|2||Jalapeno pepper; seeded, finely chopped|
|1 tablespoon||Olive oil|
|14 ounces||Unsweetened coconut milk|
|3 tablespoons||Fresh basil; snipped|
|1 tablespoon||Gingerroot; finely chopped|
|Hot cooked rice|
Rinse chicken; pat dry; cut in 1" pieces. Place in a medium bowl. In a small bowl stir together spices (cardamom to chili powder). Sprinkle over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or I the refrigerator 1-2 hours. In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-heat 2 minutes. Remove onion mixture. Add half the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from wok; cook and remove remaining chicken. Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice.
Garnish with fresh basil.
Recipe by: Better Homes and Gardens, January 1998, Page 122.
Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997