- 4
Ingredients
- 4 skinless, boneless chicken breast (about 1 lb.)
- 1/2 tsp. salt
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cardomon
- 1/2 tsp. cracked black pepper
- 1/4 tsp. chili powder
- 1/4 tsp. ground tumeric
- 1 large red onion, chopped (1 cup)
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded & finely chopped
- 1 Tbsp. olive oil
- 1 (14-oz.) can unsweetened coconut milk
- 2 tsp. cornstarch
- 3 Tbsp. snipped fresh basil
- 1 Tbsp. finely chopped ginger root
- 1 small red onion, cut in wedges for garnish (optional)
- Fresh basil leaves for garnish (optional)
- Hot cooked rice
Preparation
Step 1
Rinse chicken; pat dry with paper towels. Cut into 1" pieces. Place chicken in a medium bowl. In a small bowl, stir together the salt, coriander, cumin, cloves, cinnamon, cardomon, pepper, chili powder & tumeric. Sprinkle over chicken; toss to coat. Cover and let stand at room temperature for 30 minutes or in the refrigerator for 1-2 hours.
In a large nonstick skillet, cook & stir chopped onion, garlic and jalapeno in hot oil over medium-high heat for 2 minutes. Remove, reserving drippings in skillet. Add about half of the chicken, cook and stir for 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Cook remaining chicken, additional oil as needed. Remove from skillet.
Stir together coconut milk and cornstarch. Carefully add to skillet. Cook and stir until thickened and bubbly. Add chicken, cooked onion mixture, snipped basil and ginger root to skillet. Cook and stir about two minutes more to heat through. Serve over rice (jasmine rice is particularly good with this). Garnish with red onion wedges and fresh basil if desired.