- 4
Ingredients
- 4 skinless, boneless chicken breast halves (about 1 lb.)
- 1/2 tsp. each ground cardamom, cinnamon, cloves, coriander, cumin, salt and cracked black pepper
- 1/4 tsp. ground turmeric
- 1/4 tsp. chili powder
- 1 large red onion, chopped
- 1 clove garlic, minced
- 1 jalapeno peppers, seeded and finely chopped
- 1 tbsp. olive oil
- 1 14-oz can unsweetened coconut milk
- 3 tsp cornstarch
- 3 tbsp. snipped fresh basil
- 1 tbsp. finely chopped ginger-root
- hot cooked rice
- fresh basil (optional)
Preparation
Step 1
Rinse chicken: pat dry. Cut into 1-inch pieces. Place chicken in a medium bowl. In a small bowl, stir together the cardamom, cinnamon, cloves, coriander, cumin, salt, pepper, turmeric and chili powder. Sprinkle over chicken: toss to coast. Cover and let stand at room temperature for 30 minutes or in the refrigerator for 1 to 2 hours.
In a large nonstick work or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture. Add about half of the chicken to the work or skillet. Cook and stir for 2 to 3 minutes or till chicken is tender and no pink remains. Remove chicken from work or skillet, (if necessary, add additional oil). Cook and remove remaining chicken as above. Stir together coconut milk and cornstarch. Carefully add to wok or skillet. Cook and stir till thickened and bubbly. Return chicken and onion mixture to skillet. Stir in snipped basil and ginger-root. Cook and stir about 2 minutes more or till heated through. Serve over rice. Garnish with fresh basil, if desired.