Curried Coconut Chicken And Rice

• 1 cup Mahatma(R) or Carolina(R) White or Basmati Rice
• 1 can (14 oz) coconut milk, divided
• 1/2 teaspoon salt, divided (optional)
• 2 teaspoons vegetable oil, divided
• 1 cup onions, chopped
• 2 cups fresh basil leaves
• 1 clove garlic, chopped
• 2 teaspoons curry powder
• 1/8 teaspoon ground red pepper
• 1/2 pound chicken breasts, boneless and skinless, cut into 1 inch pieces

1. Using 1 cup coconut milk and 1 cup water, 1/2 teaspoon salt (if desired) prepare rice according to package directions. While cooking, stir rice after 10 minutes.
2. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat until hot. Add onion and saute 3 minutes. Add basil and stir-fry 2 minutes. Remove from pan and keep warm.
3. Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add garlic and stir-fry 30 seconds. Add curry powder, remaining salt (if desired) and red pepper; stir-fry 10 seconds. Add chicken and stir-fry 3 minutes. Stir in remaining coconut milk and reduce heat to medium. Cook 2 minutes or until chicken is done. Stir in basil mixture and toss well. Serve over rice.
4. If you would like to prepare this dish using our Jasmine rice, decrease water to 1/2 cup and decrease cook time to 15 minutes. You will still need to stir the rice after cooking about 10 minutes.

white, coconut milk, salt, vegetable oil, onions, fresh basil, clove garlic, curry powder, ground red pepper, chicken breasts

Taken from www.myrecipes.com/recipe/curried-coconut-chicken-rice (may not work)