Basil Chicken In Coconut-Curry Sauce

Recipe Ingredients

4		Chicken breast halves - skinless boneless, 1 lb.
1/2 teaspoon	2.5ml	Ground cardamom
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
		Salt
		Cracked black pepper
1/4 teaspoon	1.3ml	Ground turmeric
1/4 teaspoon	1.3ml	Chili powder
1 teaspoon	5ml	Red onion - chopped (large)
5		Garlic - minced
2		Jalapeno pepper - seeded, finely chopped
1 tablespoon	15ml	Olive oil
14 oz	397g	Unsweetened coconut milk
2 teaspoons	10ml	Cornstarch
3 tablespoons	45ml	Fresh basil - snipped
1 tablespoon	15ml	Gingerroot - 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.

Source:
Better Homes and Gardens, January 1998, Page 122.

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