Recipe: Basil Chicken and Coconut-Curry Sauce

Basil Chicken and Coconut-Curry Sauce

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 our Prize Tested Recipes contest. Her winning entree fuses tastes of India, where she grew up, and Thailand.

4 skinless, boneless chicken breast halves (about 1 lb.)
1/2 tsp. ground cardamom
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. cracked black pepper
1/4 tsp. ground turmeric
1/4 tsp. chili powder
1 large red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
1 Tbsp. olive oil
1 (13 1/2 or 14-oz.) can unsweetened coconut milk
2 tsp. cornstarch
3 Tbsp. snipped fresh basil
1 Tbsp. finely chopped gingerroot
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 at room temperature for 30 minutes or in the refrigerator 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 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 gingerroot. Cook and stir about 2 minutes more or till heated through.

Serve over rice. Garnish with fresh basil, if desired.

Servings: 4
Source: Neeraja Narayanan; Better Homes & Gardens; January, 1998