Friday, November 15, 2013
Basil Chicken in Coconut Curry Sauce
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom ( I didn't want to pay $10. for something I would use often enough, so I just chopped up some cilantro. Not sure if that was the right substitute, but it tasted great.)
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 pound skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 tablespoons olive oil or grapeseed oil
1-14oz. can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 tablespoons basil leaves, chopped
1 tablespoon finely chopped fresh ginger
Hot cooked rice
1. In a small bowl, mix together spices from salt---turmeric. Set aside
2. Rinse chicken, pat dry. Cut into 1-inch pieces. (I cut-off any skin that was left on the thighs)
Put into a bowl and sprinkle the spice mixture over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
3. In a large skillet heat 1 tablespoon oil on medium high heat. Add the onions and jalapenos and cook for 3 minutes. Add the garlic and cook for 1 minute longer. Remove the onions, peppers, and garlic from the pan and place into a medium-sized bowl. Set aside. Use the same pan for the next step.
4. Add 1 tablespoon oil to the skillet and heat on medium-high heat. Add 1/2 of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5. Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the 2 tablespoons of coconut milk with the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir until thick and bubbly. Mix in the Worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through. Serve over rice.