Basil Chicken In Coconut Curry Sauce

Categories: Chicken

Ingredients:

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
  • 1 large red onion, chopped (about 1 cup)
  • 5 cloves garlic, minced
  • 2 jalapeño peppers, seeded and minced
  • 2 Tbsp olive oil or grapeseed oil
  • 1 14-oz can coconut milk
  • 2 teaspoons cornstarch
  • 1 teaspoon Worcestershire sauce
  • 3 Tbsp fresh basil leaves, chopped
  • 1 Tbsp finely chopped fresh ginger
  • Hot cooked rice

Preparation:

  • In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric.
  • Set aside.
  • Rinse chicken, pat dry.
  • Cut into 1-inch pieces.
  • Put into a bowl and sprinkle the spice mix over all the pieces.
  • Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.
  • In a large skillet heat 1 Tbsp oil on medium high heat.
  • Add the onions and jalapeños and cook for 3 minutes.
  • Add the garlic and cook for 1 minute more.
  • Remove the onions, peppers and garlic from the pan and put into a medium sized bowl.
  • Set aside.
  • Use the same pan for the next step.
  • Add 1 Tbsp oil to the skillet and heat on medium high heat.
  • Add one half of the chicken pieces, spreading them out on the pan so they are not crowded.
  • Brown for a few minutes on each side.
  • When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions.
  • Cook the second batch of chicken pieces the same way.
  • Remove from pan, add to bowl with onions.
  • Add the coconut milk, minus a couple tablespoons, to the skillet.
  • In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch.
  • Add the corn startch mixture back to the skillet with the coconut milk.
  • Cook on medium heat and stir till thick and bubbly.
  • Mix in the worcestershire sauce.
  • Add chicken mixture, basil, and ginger.
  • Cook 2 minutes more to cook through.
  • Serve over rice.
First Made:
2010-10-02
Yield:
4 servings




http://rubby.ca/cookbook/recipe.php?id=559