Monday, June 1, 2020

BASIL CHICKEN WITH COCONUT CURRY SAUCE



BASIL CHICKEN WITH COCONUT CURRY SAUCE







This coconut curry chicken is one of the best curries I have ever eaten! The sauce begins with coconut milk with jalapeƱo and red onion. It's not too spicy, but it has tons of flavors!

Ingredients:
  • 1 jalapeno pepper, seeded and finely chopped
  • 4 skinless, boneless chicken breast halves
  • 1 medium red onion, chopped
  • 2 teaspoons curry powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • 1 (14 oz.) can coconut milk
  • 1 tablespoon cornstarch
  • 3-4 cups hot cooked rice
  • 1 tablespoon dried basil
  • 5 cloves garlic, minced
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup cream


Instructions:
  1. Cut chicken into 1-inch pieces. Place in medium bowl.
  2. Stir together curry powder, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.
  3. Cover and chill for 1 to 2 hours.
  4. In a large nonstick frying pan, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent.
  5. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
  6. Combine coconut milk, cream and cornstarch and whisk well to combine.
  7. Carefully add to skillet, whisking vigorously.
  8. Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice. Enjoy your dinner!