Week 34: Recipe 2: Basil Chicken in Coconut Curry Sauce

NOTES

• This was really tasty! If you're not comfortable with cooking a curry, or have never tired to cook one, let this be your first!
• If you're cooking for your family and you've got some not-so-spicy fans, substitute the jalapeno for one half green bell pepper (although the jalapeno we used was not hot so we added red pepper flakes to kick up the heat).
• Recipe modified from Simply Recipes
• Mix the spices together and store in an airtight container the night/morning before to save on prep time

INGREDIENTS

• 1 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp freshly ground black pepper
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• 1 lb skinless, boneless chicken thighs (or breasts but thighs are good here)
• 1 large red onion, chopped (about 1 cup)
• 5 cloves garlic, minced
• 1-2 jalapeno peppers, seeded and minced
• 2 Tbsp oil
• 1 14-oz can coconut milk
• 2 teaspoons cornstarch
• 1 tsp Worcestershire sauce
• 3 Tbsp fresh basil leaves, chopped
• 1 Tbsp finely chopped fresh ginger
• Hot cooked rice of choice (use 1 1/2 - 2 c. dry (or 3/4-1 c. per person) to have some for leftovers

DIRECTIONS
1. In a small bowl, mix the salt and the rest of the spices through turmeric. Set aside.
2. Rinse chicken and pat dry. Cut into 1-inch pieces. put into a bowl and sprinkle the spice mix over the chicken pieces. Coat well and let sit for 30 minutes at room temperature.
3. In a large skillet, heat 1 tbsp of oil on medium high heat. Add onions and jalapenos and cook for 3 minutes. Add the garlic and cook for 1 minute longer. Remove the vegetables from the pan and place in a bowl.
4. In the same pan, add 1 tbsp oil and heat to medium high heat. Add the chicken pieces (doing it in two batches if necessary), spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When cooked through, add to the bowl with the onions.
5. Add the coconut milk (all but a few tbsp) to the empty skillet. In a small bowl, mix the remaining coconut milk with the corn starch to dissolve the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir until thick and bubbly. Mix in the Worcestershire sauce, chicken mixture, basil and ginger. Cook 2 minutes or until heated through. Season with extra salt, pepper, and red pepper flakes to taste.
6. Serve over hot cooked rice.