Top-ranked recipe named "Basil Chicken in Coconut-Curry Sauce"
Try this Basil Chicken in Coconut-Curry Sauce recipe, or contribute your own. "septembertop25" and "collxmeat" are two tags used to describe Basil Chicken in Coconut-Curry Sauce.
"I followed this recipe to the letter except instead of serving over rice, I fried half a head of shredded cabbage and about 3 cups of bean sprouts in one tablespoon sesame oil. The flavors were awesome! Nothing overpowering but a wonderful blend of savory spices that tickles your taste buds. Bonus, the house smelled so good! Just wonderful! This is going into my favorites and will probably become a regular dish."- MaryJayn
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 in 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
TMcR 8 months ago
ruthclarke 11 month agoQuite bland, in spite of all the spices. It left a bad taste all evening.
bessarooni 11 month agoWonderful dish. We even had it for leftovers in a family who doesn't eat leftovers. Fantastic !
iipostmvh 11 month agoTo all complaining that there's no curry powder in the recipe...well, you've made your own!! That's right, the seasonings in the recipe are the same (mostly) seasonings used to make curry powder. Use more or less seasonings to alter the curry taste. Good luck!
stephenalli 11 month agoCurry was bland in comparison to others I've had. But still worth trying.
Jenkroeker 1 year agoI have had issues with chicken curry recipes in the past this was good. I did add more of the spices and some chilli flakes to the sauce for a bit more taste.
dickybird 1 year agoDelicious recipe collection, a really great app. Thanks for sharing
kmchebli 1 year agoGreat recipe! The spices in this are amazing. I used half coconut milk with half coconut cream to make it extra thick..
MaryJayn 1 year agoI followed this recipe to the letter except instead of serving over rice, I fried half a head of shredded cabbage and about 3 cups of bean sprouts in one tablespoon sesame oil. The flavors were awesome! Nothing overpowering but a wonderful blend of savory spices that tickles your taste buds. Bonus, the house smelled so good! Just wonderful! This is going into my favorites and will probably become a regular dish.
beverleycard 1 year agoVery nice.