Basil Chicken in Coconut-Curry Sauce recipe
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Basil Chicken in Coconut-Curry Sauce

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Servings: 4 Servings
Total Time (median): tell us

Ingredients


Preparation

Rinse chicken; pat dry; cut in 1" pieces. Place in a medium bowl. In a small bowl stir together spices (cardamom to chili powder). Sprinkle over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or I the refrigerator 1-2 hours. In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-heat 2 minutes. Remove onion mixture. Add half the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from wok; cook and remove remaining chicken. Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil. Recipe by: Better Homes and Gardens, January 1998, Page 122. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari on Dec 7, 1997


Cuisine: Uncategorized Main Ingredient: Chicken

Tags: Prize teste, Corn, Chicken, Basil, Garlic, Olive oil, Onion, Red Onion, Rice, Ginger, Milk [edit]

Groups: Comfort Food[edit]

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I recommend pairing it with this recipe.
- suggested by BigOven Premium Member stevemur

Basil Chicken in Coconut-Curry Sauce Reviews

100% would make "Basil Chicken in Coconut-Curry Sauce" again.

[add your review]

This was such a yummy dish. The sauce was creamy and the chicken was so tender. I will definitely be making this again.

cook922cook922 :  : review posted 8w 4d ago.


I absolutely loved this dish. Thanks so much for posting it!

RimRim :  : review posted 8w 5d ago.


wow this looks extra good, thanks for sharing, and i cant wait to make it and more i cant wait to eat it.

CCherylCCheryl : comment : review posted 16w 5d ago.


truck0321truck0321 :  : review posted 1y 40w 5d ago.


this dish was exellent i served it with saffron rice next time i will try it with

jasmine rice i liked the idea of using individual spices as opposed to using a

pre-made curry powder so as to adjust the amount of spice to my own taste yum!!!

glurt333glurt333 :  : review posted 1y 50w 5d ago.


I used GARAM MASALA instead of all the first spices starting with "c". It has them all in it. I also used whipping cream instead of milk. Everyone raved over this dish! It was easy. I served over Basmati rice with a salad. What a dinner for 12!

pacspecpacspec :  : review posted 3y 26w 4d ago.


I have ordered this dish a couple of times at restaurants and enjoyed it - I never thought it would be so quick to make at home. A great combination of flavors. I cut the chicken into smaller pieces (about 2 inches squared).

cajuntoastcajuntoast : : 0:55 total time : 0:25 active time : review posted 3y 40w 3d ago.


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