Recipe - Basil Chicken In Coconut-Curry Sauce

4 Chicken breast halves;
skinless, boneless, 1 lb.
One half teaspoon Ground cardamom
One half teaspoon Ground cinnamon
One half teaspoon Ground cloves
One half teaspoon Ground coriander
One half teaspoon Ground cumin
Salt
Cracked black pepper
One fourth teaspoon Ground turmeric
One fourth teaspoon Chili powder
1 lg Red onion; chopped
5 Cloves garlic; minced
2 Jalapeno pepper; seeded,
finely chopped
1 tablespoon Olive oil
14 ounce Unsweetened coconut milk
2 teaspoon Cornstarch
3 tablespoon Fresh basil; snipped
1 tablespoon Gingerroot; finely chopped
Hot cooked rice
Fresh basil

Rinse chicken; pat dry; cut in 1" pieces. Place in a medium bowl. In a
small bowl stir together spices (cardamom to chili powder). Sprinkle over
chicken; toss to coat. Cover and let stand at room temperature 30 minutes
or I the refrigerator 12 hours. In a large nonstick wok or skillet cook
and stir onion, garlic and jalapeno peppers in hot oil over mediumheat 2
minutes. Remove onion mixture. Add half the chicken to the wok. Cook and
stir 23 minutes or until chicken is tender and no pink remains. Remove
chicken from wok; cook and remove remaining chicken. Stir together coconut
milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and
thickened. Return chicken and onion mixture to wok. Stir in snipped basil
and gingerroot. Cook 2 minutes until heated through. Serve over rice.
Garnish with fresh basil.

Recipe by: Better Homes and Gardens, January 1998, Page 122.

Posted to recipeludigest Volume 01 Number 347 by Peg Baldassari
Baldassari@compuserve.com on Dec 7, 1997