Basil Coconut Curry Chicken

I have been wanting to post this recipe for a really long time and I keep taking pictures when I make it but they just never do it justice so I'm giving up and posting it anyway.  Don't let the picture fool you, this stuff is incredible.  It is creamy and rich without being heavy, with a little kick of spice and a hint of coconut.  This is easily my favorite curry recipe--I stock up on coconut milk just so I can make this anytime.  You toss the chicken in a spice blend and let it sit in the fridge for a couple hours, but beyond that this recipe comes together so fast, it takes longer to cook the rice than the curry.  And honestly, sometimes I don't plan ahead so I toss the chicken in the spice blend and only let it sit long enough for me to cut up the onion, garlic, and jalapeno.  It still turns out delicious and amazing.

Basil Coconut Curry Chicken

Time to Prepare: 1 hour 20 minutes (or just 20 minutes if you skip the chill time)
Number of Servings: 4

• 3-4 chicken breasts
• 2 tsp curry powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp chili powder
• 1 Tbsp olive oil
• 1 medium red onion, chopped
• 6 cloves garlic, minced
• 1 1/2 jalapeno peppers (seeds and membranes removed), finely diced
• 1 Tbsp dried basil
• 1 (13.5 oz) can coconut milk
• 1 Tbsp cornstarch
• 1 tsp grated fresh ginger

Cut chicken into 1" pieces and place in a medium bowl.  Combine curry powder, salt, pepper, and chili powder and sprinkle over the chicken.  Toss to coat, then cover and refrigerate for 1 to 2 hours.

In a large non-stick skillet, heat olive oil over medium-high heat.  Add onion, garlic, jalapeno, and basil.  Cook for 3-4 minutes until the onion is translucent.  Add chicken and cook for 5-6 minutes, until cooked through.

Whisk together coconut milk and cornstarch.  Slowly pour into the skillet, stirring continuously.  Cook and stir until slightly thickened and bubbly.   Stir in ginger and cook for another minute, stirring regularly.  Serve over rice.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Red onion, garlic, jalapeno, ginger