Basil Chicken with Coconut Curry Sauce

Ingredients:

• 4 skinless, boneless chicken breast halves
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 5 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon dried basil
• 1/4 teaspoon ground ginger
• 1 (14 oz.) can coconut milk (regular or light)
• 1/2 cup cream
• 1 tablespoon cornstarch
• 3-4 cups hot cooked rice

Preparation:

• Cut chicken into 1-inch pieces.
• Place in medium bowl.
• Stir together curry powder, 1/2 teaspoon salt, pepper and chili powder.
• Sprinkle over chicken, tossing to coat evenly.
• Cover and chill for 1 to 2 hours.
• In a large nonstick frying pan, heat oil over medium-high heat.
• Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent.
• Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
• Combine coconut milk, cream and cornstarch and whisk well to combine.
• Carefully add to skillet, whisking vigorously.
• Cook and stir until slightly thickened and bubbly.
• simmer for an additional 5-10 minutes.
• Serve over hot rice
  

Prepared: 2016-09-15

Categories: Chicken

Makes: 4 servings

Source: letsdishrecipes.com