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Name: Basil Chicken in Coconut-Curry Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 4 Chicken breast halves;; 1/2 ts Ground cardamom; 1/2 ts Ground cinnamon; 1/2 ts Ground cloves; 1/2 ts Ground coriander; 1/2 ts Ground cumin; Salt; Cracked black pepper; 1/4 ts Ground turmeric; 1/4 ts Chili powder; 1 lg Red onion chopped; 5 Garlic minced; 2 Jalapeno pepper seeded; 1 tb olive oil; 14 oz Unsweetened coconut milk; 2 ts Cornstarch; 3 tb Fresh basil snipped; 1 tb Gingerroot finely chopped; Hot cooked rice; Fresh basil

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INGREDIENTS

4 Chicken breast halves;
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground coriander
1/2 ts Ground cumin
Salt
Cracked black pepper
1/4 ts Ground turmeric
1/4 ts Chili powder
1 lg Red onion ; chopped
5 Garlic ; minced
2 Jalapeno pepper ; seeded
1 tb olive oil
14 oz Unsweetened coconut milk
2 ts Cornstarch
3 tb Fresh basil ; snipped
1 tb Gingerroot ; finely chopped
Hot cooked rice
Fresh basil

INSTRUCTIONS

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 on Dec 7, 1997

NOTES

Alert editor

Basil Chicken in Coconut-Curry Sauce

4 Chicken breast halves;
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground coriander
1/2 ts Ground cumin
 Salt
 Cracked black pepper
1/4 ts Ground turmeric
1/4 ts Chili powder
1 lg Red onion chopped
5 Garlic minced
2 Jalapeno pepper seeded
1 tb olive oil
14 oz Unsweetened coconut milk
2 ts Cornstarch
3 tb Fresh basil snipped
1 tb Gingerroot finely chopped
 Hot cooked rice
 Fresh basil

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  <Baldassari@compuserve.com> on Dec 7, 1997

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Nutrition

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Serving Size: 1 Serving (408g)
Recipe Makes: 4 Servings

Calories: 607
Calories from Fat: 277 (46%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 21.4g	107 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.3g
Cholesterol 55.7mg		17 %
Sodium 77mg		3 %
Potassium 683.6mg		18 %
Total Carbohydrate 59g		17 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 56.3g
Protein 26.2g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 607

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Steamed White Rice (Rice Cooker)

I recommend pairing it with this recipe

— stevemur

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REVIEW THIS RECIPE

REVIEWS

Isis_uf

Painfully bland. Salvaged it by adding red pepper flakes, salt, and lime, but there are hundreds of better curry recipes out there. Won’t make this again.

viang

Jldorn

Lenzm413

Not really what I was expecting. But not bad.

hotflashgame

Salaamus

Bomb

andreswong

Really good flavors, just be careful on how much flour you put, it may get mushy if you put too much.

rstarkapps

New to cooking.. I found the curry was spicy but with the rice (I used wild rice, instead of basmati), it really was this bland taste as other reviews stated.

1 reply

new-cook-d576e7 7y

In fact l love wild rice

Savemilo2005

Added lemongrass. It made a world of difference.

Sariness

Excellent flavor. But the spices didn't mix enough into the coconut milk Next time though it am going to add some more of the spices in the coconut milk mix.