Saturday, September 8, 2007

Basil Chicken in Coconut-Curry Sauce

4 skinless, boneless chicken breast halves
2 tsp curry powder
1/2 tsp salt
1/2 tsp cracked black pepper
1/4 tsp chili powder
1 cup red onion, chopped
5 cloves garlic, minced (I only do 1 clove, but I am scared of using too much garlic!)
2 fresh jalapeno peppers, seeded and finely chopped
1 tbsp olive oil
1 (14oz) can unsweetened coconut milk
1 tbsp cornstarch
3 tbsp fresh basil, snipped
1 tsp fresh ginger, grated

3 cups hot cooked rice (I use Jasmine rice)

Cut chicken into 1" pieces & put in large Ziploc bag. Dump spices & olive oil in bag & moosh till all the chicken is coated. Chill for 1 hour. While that marinates throw the onion, jalapenos, & garlic in the food processor, set aside. Snip the basil, grate the ginger & set aside. Start cooking your rice.

In a large nonstick wok or skillet, cook and stir onion, garlic and jalapeno peppers in hot olive oil over med high heat for 2 minutes. Add chicken to skillet; cook and stir for 3-4 minutes or until golden brown. (add more oil if necessary.) Pour coconut milk in and add cornstarch. Cook and stir until slightly thickened and bubbly. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated thru. Serve over hot jasmine rice with naan on the side. Die and go to heaven b/c its so amazingly good!!! (even my kids eat it!!!) (by Bethany S.)

-This recipe freezes really well, too, so I usually make 2-3 batches at one time.

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