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Basil Chicken In Coconut Curry Sauce

Ingredients
  Skinless boneless chicken breast halves 1 Pound (4 Pieces)
  Ground coriander 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Cardamom 1⁄2 Teaspoon
  Cracked black pepper 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Red onion 1 Large, chopped
  Garlic 5 Clove (25 gm), minced
  Fresh jalapeno pepper 2 , seeded and finely chopped
  Olive oil/Cooking oil 1 Tablespoon
  Canned coconut milk 14 Ounce (1 Can)
  Cornstarch 2 Teaspoon
  Snipped fresh basil 3 Tablespoon
  Finely chopped ginger root 1 Tablespoon
Directions

1. Rinse chicken; pat dry. Cut into 1-inch pieces; place chicken in a medium bowl. In a small bowl stir together the coriander, cumin, cloves, cinnamon, cardamom, black pepper, chili powder, turmeric, and 1/2 teaspoon salt. Sprinkle over chicken; toss to coat well. Cover and let stand at room temperature 30 minutes or chill for 1 to 2 hours.
2. In a skillet cook onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove vegetables, reserving drippings in skillet. Add half of the chicken. Cook and stir for 2 to 3 minutes or till chicken is tender and no longer pink. Remove chicken from skillet. Repeat with remaining chicken. Remove chicken from skillet. Combine coconut milk and cornstarch. Carefully add to skillet. Cook and stir till thick and bubbly. Add chicken mixture, basil, and gingerroot. Cook and stir for 2 minutes more. If desired, serve over hot rice and garnish with red onion wedges and fresh basil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Interest: 
Gourmet

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