Basil Chicken in Coconut Curry Sauce
Ingredients
3-4 boneless, skinless chicken breasts, cut into pieces
2 teaspoons curry powder (Madras-style preferred if you’ve got it)
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon chili powder
1 tablespoon olive oil
1 medium red onion, chopped
1 tablespoon dried basil
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and finely chopped
1 (12 ounces) bag fresh cut vegetable blend, such as broccoli, carrots and cauliflower
1 (14 ounces) can coconut milk
1 tablespoon cornstarch
1 teaspoon fresh ginger, minced
Cooked rice, for serving
Instructions
1. Place chicken in medium bowl and mix with curry, 1⁄2 teaspoon salt, pepper, and chili powder. Toss to combine well then cover and refrigerate 1 to 2 hours.
2. Heat oil over medium-high heat in large, nonstick skillet. Add onion, basil, garlic, and jalapeno peppers. Cook, stirring often, about 3 to 4 minutes or until onion is translucent. Add chicken, 1⁄2 teaspoon salt, and cook until chicken is no longer pink and cooked completely through.
3. Add vegetables to skillet and stir to combine.
4. In small bowl, stir together coconut milk and cornstarch until well combined. Pour mixture into skillet and stir to combine. Cook, stirring, until sauce has thickened and vegetables reach desired tenderness. Stir in ginger and cook 1 minute. Serve over hot rice.
Comments
This recipe is from Mel’s Kitchen Cafe. It was pretty tasty although I felt the original recipe needed a bit of veg, which I added. We enjoyed the finished product although I probably could have doubled the sauce ingredients due to the added veg content. I’m always on the lookout for new curry recipes and this fit the bill. Lots of flavor and warmth.
Internet - Mel’s Kitchen Cafe