Basil Chicken in Coconut-Curry Sauce

We recently tried growing a garden. Our result was a bunch of dead plants, with one success: basil. I LOVE basil, and have been pouring over cookbooks trying decide the best way to use it. So, there will be a lot of basil recipes these next few weeks. We all love Thai food/Indian food (can't decide just which category it fits into), and this one is perfect. Not too spicy for the kids, but it's got a kick. And the fresh basil is just yummy! There are so many flavors going on in this dish. We all love it. Even my incredibly picky 5-year-old asks for seconds when we have it. And that, my friends, is hard to do.

Basil Chicken in Coconut-Curry Sauce

Serves 4

4 boneless, skinless chicken breasts
2 teaspoons curry powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. chili powder
1/2 cup diced red onion (about 1/2 of a large red onion)
5 cloves garlic, minced
2 fresh jalapenos, seeded and finely chopped (I only used one... for the kids)
1 TB canola oil
1 (13 1/2-14 oz) can coconut milk (use 'light' to save on the calories and fat... still tastes fab)
1 TB cornstarch
3 TB fresh basil, finely chopped
1 tsp. fresh grated ginger

3 cups hot cooked rice (I prefer brown... it seems to 'hold' up to the curry better)


Cut chicken into 1-inch pieces. Place in medium bowl. In a small bowl stir together curry, salt, pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill 1 to 2 hours. Be sure and do this! The salt helps bring the flavors into the chicken, and it needs the time to make this happen.

In a large skillet (or wok) heat oil. Cook onion, garlic, and jalapeno over medium-high heat for 2 minutes, or until onion is becoming slightly clear. Remove from wok and set aside. Add half of the chicken, and cook/stir for 3-4 minutes or until no longer pink. Remove. Add additional oil (if necessary) and remaining chicken. Cook as above; remove.

Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to walk. Stir in basil and ginger. Cook and stir about 2 minuets more, or until heated through. Serve over rice.