Basil Chicken In Coconut Curry Sauce

• 4 skinless, boneless chicken breast - cut into 1 inch pieces
• 1/2 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamon
• 1/2 tsp cracked black pepper
• 1/4 tsp chili powder
• 1/2 tsp ground turmeric
• 1 large red onion, chopped (1 cup)
• 5 cloves garlic, minced
• 2 jalapeno peppers, seeded and minced
• 1Tbsp olive oil or cooking oil
• 1 14-oz can coconut milk
• 2 tsp cornstarch
• 3 Tbsp. snipped fresh basil
• 1 Tbsp finely chopped gingeroot

1. Rinse chicken; pat dry. Cut into 1-inch pieces; place chicken in a medium bowl. In a small bowl stir together the salt, coriander, cumin,cloves, cinnamon, cardamon, black pepper, chili powder,and turmeric. Sprinkle over chicken; toss to coat well. Cover and let stand at room temperature for 30 minutes or in the refrigerator for 1 to 2 hours.
2. In a skillet cook onion, garlic and jalepeno in hot oil over medium-high heat for 2 minutes. Remove, reserving drippings in skillet. Add half of the chicken. Cook and stir for 2 to 3 minutes or till chicken is tender and no pink remains. Remove chicken from the skillet. Repeat with remaining chicken. Remove chicken from skillet. Combine coconut milk and cornstarch. Carefully add to skillet. Cook and stir till thick and bubbly. Add chicken mixture, basil and gingerroot. Cook 2 minutes more to heat through. Serve over rice and garnish with red onion wedges and fresh basil if desired.

skinless, salt, ground coriander, ground cumin, ground cloves, ground cinnamon, ground cardamon, black pepper, chili powder, ground turmeric, red onion, garlic, peppers, olive oil, coconut milk, cornstarch, fresh basil, gingeroot

Taken from www.epicurious.com/recipes/member/views/basil-chicken-in-coconut-curry-sauce-1209447 (may not work)