Basil Chicken in Coconut Curry Sauce
Source: Better Homes and Gardens, January, 1998
Servings: 4

4 skinned and boned chicken breast halves
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp coriander
1/2 tsp cumin
salt and cracked black pepper
1/4 tsp turmeric
1/4 tsp chili powder
1 large red onion -- chopped
5 cloves garlic -- minced
2 jalapeno peppers -- seed & finely chop
1 tbsp olive oil
14 ozs lowfat coconut milk
2 tsp cornstarch
3 tbsps fresh basil -- snipped
1 tbsp ginger root -- finely chopped
2 cup hot cooked rice
Fresh basil -- optional

Rinse chicken; pat dry. Cut into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the cardamom, cinnamon, cloves, coriander, cumin, salt, pepper, turmeric, and chili powder. Sprinkle over chicken; toss to coat. Cover and let stand in the refrigerator at room temperature for 30 minutes or 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 the chicken to the wok or skillet. Cook and stir for 2 to 3 minutes or till chicken is tender and no pink remains. Remove chicken from wok or skillet. If necessary add additional oil. Cook and remove remaining chicken as above. Stir together Coconut milk and cornstarch. Carefully add to wok or skillet. Cook and stir till thickened and bubbly. Return chicken and onion mixture to skillet. Stir in snipped basil and ginger root. Cook and stir about 2 minutes more or till heated through. Serve over rice. Garnish with fresh basil, if desired.