Filed under Main DishesIngredients
4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ 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
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours. In a large nonstick frying pan, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink. Combine coconut milk, cream and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.
Coconut milk based curries are one of my absolute favorites, and this dish is no exception. The slightly spicy, creamy sauce is a perfect compliment to the chicken. This would also be wonderful with the addition potatoes or other vegetables, or with shrimp instead of chicken. Despite the lengthy looking ingredient list, it comes together easily. Just make sure you leave enough time to marinate the chicken. My husband is not a big curry fan, but my kids devoured this, and to my surprise, they all asked for seconds. This one will definitely go into the regular rotation.
Who Dished It Up First
Adapted from Mel's Kitchen Cafe.