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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a fantastic fusion of flavors. Be careful when cutting the jalapeno peppers. I keep a box of food service gloves in my kitchen to use when I have to handle chile peppers. Ingredients:
4 boneless skinless chicken breast halves, cut in 1 inch pieces (about 1 pound) |
1/2 teaspoon salt |
1/2 teaspoon cardamom |
1/2 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon coriander |
1/2 teaspoon cumin |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon turmeric |
1/4 teaspoon chili powder |
1 large onion, chopped |
5 cloves garlic, minced |
2 fresh jalapeno peppers, seeded and finely chopped |
1 tablespoon olive oil |
1 (14 ounce) can unsweetened coconut milk |
2 teaspoons cornstarch |
3 tablespoons minced fresh basil |
1 tablespoon finely chopped gingerroot |
hot steamed rice |
Directions:
1. Combine salt, cardamom, cinnamon, cloves, coriander, cumin, pepper, turmeric and chili powder in large zip-closure bag.
2. Shake to mix thoroughly.
3. Add chicken pieces to bag and shake to coat.
4. Put in refrigerator to chill for 1 hour.
5. In large frying pan, heat oil and stir in onion, garlic, jalapeno peppers.
6. Stir and cook for a few minutes until softened, about 5 minutes.
7. Remove mixture from pan and set aside.
8. Add half chicken to pan and stir fry for 2 to 3 minutes until chicken is tender and no longer pink.
9. Set aside and repeat with other half of chicken-adding a little more oil if necessary.
10. Remove chicken from pan.
11. In small bowl, stir together coconut milk and cornstarch.
12. Pour in frying pan and cook and stir until bubbly.
13. Return the chicken and onion mixture to pan.
14. Stir in minced basil and ginger.
15. Continue to cook and stir for another 2 to 3 minutes until hot throughout.
16. Serve over steamed rice.
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