Susan,IL (2:53:35 PM) :

Basil Chicken in Coconut Curry Sauce
Recipe By : Susan Wilson
Serving Size : 4

4 boneless chicken breast halves
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon ground tumeric
1/4 teaspoon chili powder
1 red onion -- chopped
5 cloves garlic -- minced
2 jalapeno pepper -- seeded and chopped
1 tablespoon olive oil
1 can unsweetened coconut milk
2 tablespoons cornstarch
3 tablespoons fresh basil -- snipped
1 tablespoon ginger root -- finely chopped
hot cooked rice
fresh basil

Rinse chicken and pat dry. Cut in to 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together cardamom, cinnamon,cloves, corriander, cumin, salt, pepper, tumeric, and chili powder. Sprinkle over chicken; toss to coat. Cover and let stand at room temperaturefor 30 minutes or in fridge for 1 to 2
hours.

In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium high heat for 2 minutes. Remove onion mixture. Add about half of chicken to skillet. cook and stir for 2 to 3 miutes or until chicken is tender and no pink remains. Cook remaining chicken and remove from skillet. Stir together coconut milk and cornstarch. Carefully add to skillet. Cook and stir till thickened and bubbly. Return chicken and onion mixture toskillet. Stir in snipped basil and gingerroot. Cook and stir about 2 minutes or until heated through. Serve over rice. Garnish with fresh basil if desired