Wednesday, December 1, 2010

Basil Chicken in Coconut Sauce

4 medium, skinless boneless chicken breasts, cut into 1 inch pieces
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp ground tumeric
1/4 tsp chili powder
1 large red onion, chopped
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped
1 Tbsp olive oil
14 oz coconut milk
2 tsp cornstarch
3 Tbsp fresh basil, snipped
1 Tbsp finely chopped fresh ginger
hot cooked rice

1. Place chicken in a medium bowl. In a small bowl stir together the salt, cardamom, cinnamon, cloves, coriander, cumin, cracked pepper, turmeric, and chili powder. Sprinkle spice mixture over chicken, tossing to coat. Cover and let stand at room temperature for 30 minutes, or cover and chill for 1-2 hours.
2. In a large nonstick wok or skillet cook and stir the onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok or skillet. Add half the chicken to wok or skillet. Cook and stir for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from the wok, (if necessary, add additional oil). Cook and remove the remaining chicken as above.
3. In a small bowl stir together coconut milk and cornstarch. Carefully add to wok or skillet. Cook and stir until bubbly. Return the chicken and onion mixture to wok. Stir in snipped basil and ginger. Cook and stir about 2 minutes more or until heated through. If desired, garnish with more basil leaves.

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