Basil Chicken in Coconut Curry Sauce
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamon
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- 1/4 tsp tumeric
- 1 lb. skinless, boneless chicken thighs
- 1 large red onion, chopped (about 1 cup)
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded and minced
- 2 Tbsp olive oil
- 1 14 oz can coconut milk
- 2 tsp cornstarch
- 1 tsp Worcestershire sauce
- 3 Tbsp fresh basil leaves, chopped
- 1 Tbsp finely chopped fresh ginger
- Hot cooked rice
In a small bowl, mix together the nine spices. Set aside. Rinse chicken and pat dry. Cut into 1 inch pieces. Put into a bowl and sprinkle with the spice mix over all the pieces. Coat well and let sit 30 minutes at room temperature or in the fridge for 2 hours.
In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapenos and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onion mixture from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions.
Add the coconut milk, minus a couple of Tbsp to the skillet. In a small bowl, mix the remaining coconut milk with the cornstarch to dissolve the cornstarch. Add the cornstarch mixture to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the Worcestershire sauce. Add chicken mixture, basil and ginger. Cook 2 minutes more to cook through.
Serve over rice.