Basil Chicken with Coconut Curry Sauce

Basil Chicken with Coconut Curry Sauce

from letsdishrecipes.com
4 servings

Ingredients

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

Directions

  1. 1

    Cut chicken into 1-inch pieces. Place in medium bowl.

  2. 2

    Stir together curry powder, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.

  3. 3

    Cover and chill for 1 to 2 hours.

  4. 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. 5

    Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.

  6. 6

    Combine coconut milk, cream and cornstarch and whisk well to combine.

  7. 7

    Carefully add to skillet, whisking vigorously.

  8. 8

    Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.