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Basil Chicken In Coconut-Curry Sauce Recipe - Cooking Index

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Basil Chicken In Coconut-Curry Sauce

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

4   Chicken breast halves - skinless boneless, 1 lb.
1/2 teaspoon 2.5mlGround cardamom
1/2 teaspoon 2.5mlGround cinnamon
1/2 teaspoon 2.5mlGround cloves
1/2 teaspoon 2.5mlGround coriander
1/2 teaspoon 2.5mlGround cumin
  Cracked black pepper
1/4 teaspoon 1.3mlGround turmeric
1/4 teaspoon 1.3mlChili powder
1 teaspoon 5mlRed onion - chopped (large)
5   Garlic - minced
2   Jalapeno pepper - seeded, finely chopped
1 tablespoon 15mlOlive oil
14 oz 397gUnsweetened coconut milk
2 teaspoons 10mlCornstarch
3 tablespoons 45mlFresh basil - snipped
1 tablespoon 15mlGingerroot - finely chopped
  Hot cooked rice
  Fresh basil

Recipe Instructions

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.

Better Homes and Gardens, January 1998, Page 122.


Average rating:

10 (2 votes)

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