Basil Chicken In Coconut Curry Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (about 1 lb.)
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chili powder
• 1 large red onion, chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, seeded and finely chopped
• 1 tablespoon olive oil
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 2 teaspoons cornstarch
• 3 tablespoons snipped fresh basil
• 1 tablespoon finely chopped gingerroot
• hot cooked rice
• fresh basil (optional)

Recipe

• 1 rinse chicken, pat dry.
• 2 cut into 1" pieces.
• 3 place in medium bowl.
• 4 in small bowl stir together the cardamom, cinnamon, cloves, coriander,, cumin, salt, pepper, turmeric, and chili powder.
• 5 sprinkle over chicken, toss to coat.
• 6 cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours.
• 7 in a large nostick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium heat for 2 minutes.
• 8 remove onion mixture.
• 9 add about half of the chicken to the wok or skillet.
• 10 cook and stir 2 to 3 minutes or till chicken is tender and no pink remains.
• 11 remove chicken from pan.
• 12 if necessary, add more oil.
• 13 cook and remove remaining chicken as above.
• 14 stir together coconut milk and cornstarch.
• 15 carefully add to wok or skillet.
• 16 cook and stir till thickened and bubbly.
• 17 return chicken and onion mixture to skillet.
• 18 stir in snipped basil and gingerroot.
• 19 cook and stir about 2 minutes more or till heated through.
• 20 serve over rice.
• 21 garnish with fresh basil, if desired.
• 22 makes 4 servings.
• 23 enjoy!