Basil chicken in coconut-curry sauce

4 Servings

Ingredients

QuantityIngredient
4Chicken breast halves; skinless, boneless, 1 lb.
½teaspoonGround cardamom
½teaspoonGround cinnamon
½teaspoonGround cloves
½teaspoonGround coriander
½teaspoonGround cumin
Salt
Cracked black pepper
¼teaspoonGround turmeric
¼teaspoonChili powder
1largeRed onion; chopped
5Cloves garlic; minced
2Jalapeno pepper; seeded, finely chopped
1tablespoonOlive oil
14ouncesUnsweetened coconut milk
2teaspoonsCornstarch
3tablespoonsFresh basil; snipped
1tablespoonGingerroot; finely chopped
Hot cooked rice
Fresh basil

Directions

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