basil coconut curry chickenvia simply recipes
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp freshly ground black pepper
1/4 tsp chili powder
1/4 tsp turmeric
1 lb boneless, skinless chicken thighs or breasts (i used breasts)
1 large red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 tbsp olive oil
1 140oz can coconut milk (i used light coconut milk)
2 tsp cornstarch
1 tsp worcestershire sauce (i used low sodium)
3 tbsp fresh basil leaves, chopped
1 tbsp finely chopped fresh ginger
hot cooked rice (i used brown basmati steamed in light coconut milk with 2 cloves minced garlic)
rinse chicken and pat dry. cut into bite sized pieces and set aside in a medium bowl. in a small bowl, mix spices together and then add them to the chicken. toss to coat and then set aside for 30 minutes at room temperature or, 1-2 hours in the refrigerator.
in a large skillet, heat 1 tbsp of oil over medium high heat. add the onions and the jalapenos and cook until just softened. add the garlic and cook for 1 minute or until fragrant. remove the onion mixture from the pan into a medium side bowl and set aside.
in the same pan, heat another tbsp of oil. add 1/2 the chicken and cook until no longer pink. remove from pan to the onion mixture and then add the other 1/2 of the chicken (keeping pieces separated so they cook evenly).
once the second batch of chicken is cooked, remove it from the pan to the onion mixture and turn the heat to medium. pour the coconut milk into the same pan reserving a tablespoon or two.
in a small bowl, mix the reserved coconut milk with the cornstarch until cornstarch is dissolved. add mixture to the pan.
cook over medium heat until thick and bubbly. add the worcestershire sauce, the chicken and onion mixture, ginger and basil. allow to cook for another 5 minutes or so until all flavors are combined and everything is heated through.
serve over hot rice.