Friday, April 20, 2012

Basil Chicken In Coconut Curry Sauce

Serves 4
  • 3 skinless, boneless chicken breast halves
  • 2 tsp curry powder
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp chili powder
 Cut chicken into 1-inch pieces and set aside. In a medium sized bowl, stir together curry, salt, pepper and chili powder. 
Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
  • 1 TBS olive oil
  • 1 medium red onion, chopped
  • 5 cloves garlic, minced
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 TBS dried basil
  • 1 14 oz can light coconut milk
  • 1 TBS cornstarch
  • 1 tsp grated fresh ginger
  • 3 C hot cooked rice
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. 
Add chicken and cook for 5-6 minutes until no longer pink.
In a bowl, combine coconut milk and cornstarch and whisk well. 
Carefully add to skillet then cook and stir until slightly thickened and bubbly. Stir in ginger.  
Serve over hot rice.

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