Wednesday, August 29, 2012
Recipe Source: Better Homes and Gardens New Cook Book
Posted by Lara.
4 skinless, boneless chicken breasts, diced
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. chili powder
1 tsp. ginger
1 red onion, chopped
5 cloves garlic, chopped
2 fresh jalapeno peppers, seeded and finely chopped (take care not to touch the seeds)
2 Tbs. olive oil, divided
1 14-ounce can unsweetened coconut milk
1 Tbs. cornstarch
1/4 cup snipped fresh basil, chopped
Hot cooked rice
EARLY PREP (if you like cutting down on the prep time during the dinner crunch, this part can be done early in the day): Cut the chicken into 1-inch pieces and place in a medium bowl. In a small bowl stir together the curry powder, salt, pepper, chili powder, and ginger. Sprinkle spice mixture over chicken. Stir together and refrigerate until ready to use. You can also chop the onion, garlic, and jalapeno peppers if desired.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When oil is hot, add onion, garlic, and jalapeno peppers and stir together. Saute for 3-4 minutes, then remove onion mixture from pan and set aside.
Return chicken and onion mixture to skillet. Stir together with coconut milk to combine.
Stir in fresh basil and cook and stir about 2 minutes more.
Don't miss a single recipe. Sign up on the right for free email updates. "Like" our Facebook page and you'll get a link to every recipe to your Facebook feed.