This chicken dish was so delicious. I love Indian food but have never tried to recreate any that I have tried. I saw this recipe and it looked simple enough so tried I did! Coconut milk is added to curry chicken which produces a very mild curry flavor and just a hint of coconut sweetness. Serve over brown rice and enjoy!
recipe adapted from melskitchencafe.com
3 skinless, boneless chicken breast halves
2 tsp. curry powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. chili powder
1 medium red onion, chopped
5 cloves garlic, minced
1 jalapeno peppers, partially seeded and finely chopped
1 tbls. olive oil
1 14-ounce can light coconut milk
1 tbls. cornstarch
1 tbls. dried basil
3 cups hot cooked rice
4-5 basil leaves, chopped for garnish
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper, chili and garlic powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 4 to 6 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Serve over hot rice.