Basil Chicken in Coconut-Curry Sauce
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamon
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon chili powder
- ¼ teaspoon ground turmeric
- 4 skinless, boneless chicken breasts halves, cut into 1-inch pieces, about one pound
- 1 tablespoon cooking oil
- 1 large red onion, chopped (about 1 cup)
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded and minced
- 1 13.5 ounce can coconut milk
- 4 teaspoons cornstarch
- 3 tablespoons fresh basil, chopped
- 1 tablespoon finely chopped fresh gingerroot
- Hot cooked rice, for serving
- In a small bowl, combine the salt, coriander, cumin, cloves, cinnamon, cardamom, black pepper, chili powder and turmeric. Set aside.
- Place the chicken pieces into a medium-sized bowl. Sprinkle the spice mixture evenly over the chicken and stir to coat all of the pieces completely. Cover the bowl with plastic wrap and let the chicken stand at room temperature for 30 minutes (or in the refrigerator for 1-2 hours).
- In a large skillet, heat the oil over medium-high heat. Add the onion, garlic and jalepeno and cook, stirring constantly, until the onions are soft and translucent (about 5 minutes). Remove the onion mixture to a clean bowl, reserving the drippings in the skillet. Sautee half the chicken in the skillet for about 2-3 minutes or until the chicken is tender and no pink remains. Remove the chicken from the pan and place into the bowl with the cooked onion mixture. Repeat with the remaining chicken and once cooked, place into the same bowl.
- In a bowl, whisk together the coconut milk and cornstarch, and then add it to the skillet. Cook, stirring constantly, until the mixture is thick and bubbly. Add the chicken and onion mixture to the skillet and also add in the basil and gingerroot. Stir to combine and then cook for about 2-3 minutes or until the mixture is completely heated.
- Serve immediately over hot cooked rice.