4 chicken breast halves, skinless & boneless, cut into pieces
10 ml curry powder 2 tsp
2 ml salt 1/2 tsp
2 ml pepper 1/2 tsp
1 ml chili powder 1/4 tsp
250 ml large red onion, chopped 1 cup
5 garlic cloves, minced
2 fresh jalapeno peppers, seeded & finely chopped
15 ml olive oil 1 tbsp
1 can unsweetened coconut milk (14 oz / 398 ml)
15 ml cornstarch 1 tbsp
40 ml fresh basil, snipped 3 tbsp
5 ml fresh ginger, grated 1 tsp
750 ml hot cooked rice 3 cup
In a large bowl, place chicken.
In small bowl, add curry powder, salt, pepper and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.
In a large skillet, cook onion, garlic and jalapeno peppers in hot oil over medium-high heat, stirring constantly, for 2 minutes. Remove onion mixture from skillet. Add half of chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from skillet. Cook remaining chicken as above. Set aside.
In a small bowl, combine coconut milk and cornstarch. Carefully add to skillet. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to skillet. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice.
Serves: 4