YUM! We loved this dish. Its creaminess comes from coconut milk, and the complexities of flavors dance on your taste buds and are just delightful. I served this with some brown rice and steamed broccoli. Enjoy!
Basil chicken in coconut curry sauce (modified slightly from Simply Recipes)
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon freshly ground pepper (more if you like it spicier)
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 pound boneless chicken breast
1 large red onion, chopped
5 cloves garlic, minced
1/2 jalapeno pepper, seeded and minced (or more, if you like it hotter)
2 tablespoons olive oil
1 14-ounce can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 tablespoons fresh basil leaves, chopped
1 tablespoon finely chopped fresh ginger
In a small bowl, mix together the salt, coriander, cumin, cloves, cinnamon, cardamom, black pepper, chili powder, and turmeric. Set aside.
Cut chicken into 1″ pieces. Put into a bowl and sprinkle the spice over all the pieces. Coat well and let sit for 30 minutes at room temperature.
In a large skillet, heat 1 tablespoon olive oil on medium high heat. Add the onions and jalapeno cook for 5 minutes. Add the garlic and cook for 2 minutes more. Remove the onions, peppers, and garlic from pan and put into a medium bowl. Set aside.
Using the same pan, add 1 tablespoon oil to the skillet and heat on medium high heat. Add the chicken pieces, spreading them out on the pan so they are not too crowded. Brown for several minutes on each side. When the chicken pieces are cooked through and nicely browned, remove from pan and add to the bowl with the onions.
Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the cornstarch, dissolving the cornstarch. Add the cornstarch mixture back to the skillet with the coconut milk. Cook on medium heat and stir until thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook for about 2 minutes more, to cook through. Serves 4.