Basil chicken in coconut-curry sauce

Yield: 4 Servings

Measure Ingredient
4 \N 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
\N \N Salt
\N \N Cracked black pepper
¼ teaspoon Ground turmeric
¼ teaspoon Chili powder
1 large Red onion; chopped
5 \N Cloves garlic; minced
2 \N Jalapeno pepper; seeded, finely chopped
1 tablespoon Olive oil
14 ounces Unsweetened coconut milk
2 teaspoons Cornstarch
3 tablespoons Fresh basil; snipped
1 tablespoon Gingerroot; finely chopped
\N \N Hot cooked rice
\N \N Fresh basil

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

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