I am going to try this recipe tonight... It is from Better Homes and Gardens.
I wish I won that prize!!! It sounds really good!
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1997 Prized Tested Recipes Grand Prize Winner

Neeraja Narayanan has no trouble creating big flavors in her tiny Manhattan
kitchen. Her Basil Chicken in Coconut-Curry Sauce earned the 1997 Grand Prize
in Better Homes and Gardens® Prize Tested Recipes® contest. Her winning entrée
fuses tastes of India, where she grew up, and Thailand. Her next challenge will
be to find space for her prize: $5,000 worth of General Electric Profile
appliances.

Basil Chicken in Coconut-Curry Sauce

If you rummage in your cupboard, you'll find you have many of the spices that
go in this spectacular curry sauce.

4 skinless, boneless chicken breast halves (about 1 lb.)
1/2 tsp. each: salt, ground coriander, ground cumin, ground cloves, ground
cinnamon, ground cardamom, cracked black pepper
1/4 tsp. each: chili powder, ground turmeric
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
1 Tbsp. olive oil or cooking oil
1-14-oz. can unsweetened
coconut milk
2 tsp. cornstarch
3 Tbsp. snipped fresh basil
1 Tbsp. finely chopped gingerroot
1 small red onion, cut into wedges (optional)
Fresh basil leaves (optional)

Hot cooked rice

Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces. Place chicken
in a medium bowl. In a small bowl stir together the salt, coriander, cumin,
cloves, cinnamon, cardamom, pepper, chili powder, and turmeric. Sprinkle over
chicken; toss to coat. Cover and let stand at room temperature for 30 minutes
or in the refrigerator for 1 to 2 hours.

In a large nonstick skillet cook and stir chopped onion, garlic, and jalapeno
in hot oil over medium-high heat for 2 minutes. Remove, reserving drippings in
skillet. Add about half of the chicken. Cook and stir for 2 to 3 minutes or
till chicken is tender and no pink remains. Remove chicken from skillet. Cook
the remaining chicken, as above, adding additional oil if necessary. Remove
from skillet.

Stir together coconut milk and cornstarch. Carefully add to skillet. Cook and
stir till thickened and bubbly. Add chicken, cooked onion mixture, snipped
basil, and gingerroot to skillet. Cook and stir about 2 minutes more to heat
through. Serve over rice. Garnish with red onion wedges and fresh basil if
desired. Makes 4 servings.

Nutritional facts per serving: 361 cal., 25 g total fat (17 g sat. fat), 59 mg
chol., 350 mg sodium, 11 g carbo., 1 g fiber, and 24 g pro. Daily Values: 1%
vit. A, 24% vit. C, 3% calcium, and 17% iron.

Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so
handle with care. Wear plastic gloves while preparing peppers, and wash you
hands thoroughly afterward.Clever Cook
Freshly gound spices are more flavorful than ground spices you buy in the
store. For the greatest flavor burst, buy whole spices and grind them yourself
in a coffee grinder only when you need them. Whole spices also have a longer
shelf life than their ground counterparts.
It is also a good idea to replace spices that have been in your cupboard for
more than one year.