Basil Chicken In Coconut Curry Sauce Recipe

• 4 x Chicken breast halves, skinless, boneless, 1 pound
• 1/2 tsp Grnd cardamom
• 1/2 tsp Grnd cinnamon
• 1/2 tsp Grnd cloves
• 1/2 tsp Grnd coriander
• 1/2 tsp Grnd cumin Salt Cracked black pepper
• 1/4 tsp Grnd turmeric
• 1/4 tsp Chili pwdr
• 1 lrg Red onion, minced
• 5 x Cloves garlic, chopped
• 2 x Jalapeno pepper, seeded, finely minced
• 1 Tbsp. Extra virgin olive oil
• 14 ounce Unsweetened coconut lowfat milk
• 2 tsp Cornstarch
• 3 Tbsp. Fresh basil, snipped
• 1 Tbsp. Gingerroot, finely minced Warm cooked rice Fresh basil

1. Rinse chicken; pat dry; cut in 1" pcs.
2. Place in a medium bowl.
3. In a small bowl stir together spices (cardamom to chili pwdr).
4. Sprinkle over chicken; toss to coat.
5. Cover and let stand at room temperature 30 min or possibly I the refrigerator 1-2 hrs.
6. In a large nonstick wok or possibly skillet cook and stir onion, garlic and jalapeno peppers in warm oil over medium-heat 2 min.
7. Remove onion mix.
8. Add in half the chicken to the wok.
9. Cook and stir 2-3 min or possibly till chicken is tender and no pink remains.
10. Remove chicken from wok; cook and remove remaining chicken.
11. Stir together coconut lowfat milk and cornstarch.
12. Carefully add in to wok.
13. Cook and stir till bubbly and thickened.
14. Return chicken and onion mix to wok.
15. Stir in snipped basil and gingerroot.
16. Cook 2 min till heated through.
17. Serve over rice.
18. Garnish with fresh basil.

chicken, cardamom, cinnamon, cloves, coriander, cumin salt, turmeric, red onion, garlic, pepper, extra virgin olive oil, milk, cornstarch, fresh basil, gingerroot

Taken from cookeatshare.com/recipes/basil-chicken-in-coconut-curry-sauce-80094 (may not work)