Wednesday, June 3, 2009

Basil Chicken in Coconut-Curry Sauce

For a few months now, we've been working on trying new foods - both new restaurants and new recipes at home. Indian food is something that I've been interested in for awhile. On one hand, I'd love to stop in a try a restaurant (I've got a particular restaurant in mind here in town), but on the other hand, I'm a little nervous about what to order? Well, we figured we'd start working the curry flavor in at home and see how it goes.

We got this recipe from one of our friends and co-workers and have made it a couple times now. The only major change that I've made to the recipe is to swap in light coconut milk. It's a wonderfully easy recipe and goes together rather quick after you're finished marinating the chicken. Overall, it's a meal that we both would definately recommend. Now for that restaurant...

Basil Chicken in Coconut-Curry Sauce
4 boneless-skinless chicken breasts, cut into 1-inch cubes
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. chili powder
1 lg. red onion, chopped
5 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 Tbsp. olive oil
1 (14oz) can unsweetened coconut milk
1 Tbsp. corn starch
3 Tbsp. basil, snipped
1 tsp. grated ginger
3 c. basamati rice, cooked

Mix curry, salt, pepper, and chili powder. Sprinkle/rub mixture over chicken and toss to coat. Cover and marinate for at least 1 hour.

In a skillet or wok, cook onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove onion mixture and set aside. Add half of the chicken and cook for 3-4 minutes or until no longer pink. Remove and cook other half of the chicken. May need to add more oil each time you cook something new. Set cooked chicken aside.
Combine coconut milk and cornstarch (mix well). Add to wok/skillet and cook until thickened and bubbly. Return onion mixture and chicken to wok/skillet. Stir in basil and ginger and cook until mixture is thoroughly cooked. Serve over rice.

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