Basil Chicken in Coconut-Curry Sauce
Prep: 25 minutes
Chill: 1 to 2 hours
Cook: 15 minutes
Makes: 4 servings
"This recipe was copied from Better Homes and Gardens New Cookbook 12th Edition. Thank you! having it on my iPad makes it much easier to follow in the kitchen. You rock!"- indi16
39 people want to try | 28 have favorited
|4 skinless boneless chicken breast halves|
|2 teaspoonscurry powder|
|1 teaspooncracked black pepper|
|1 teaspoonchili powder|
|1 largered onion; chopped (1 cup)|
|5 clovesGarlic; minced|
|2 fresh jalapeño peppers; seeded and finely chopped|
|1 tablespoonolive oil|
|1 13.5-oz canunsweetened coconut milk; (or 14-ounce can)|
|3 tablespoonsfresh basil; snipped|
|1 teaspoonfresh ginger; grated|
|3 cupsHot cooked rice|
Basil Chicken in Coconut-Curry Sauce Preparation
1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.
2. In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeño peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.
3. Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Basil Chicken in Coconut-Curry Sauce Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven