Basil chicken in coconut-curry sauce *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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) |
| 5 | Cloves garlic, minced | |
| 2 | 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 | ||
Directions
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: