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Basil Chicken in Coconut Curry Sauce Recipe

   
 

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     Basil Chicken in Coconut Curry Sauce

Category   Entrees - Maindishes
Sub Category   None
Preptime   30
Wine/Beverage
Recommendations
  4

Ingredients
1/2 t salt, coriander, cumin, cloves, cinnamon, cardamom, pepper
1/4 t chili powder and tumeric
1 lb skinless boneless chicken thighs
1 large red onion chopped
5 cloves garlic minced
2 jalapenos
2 T coconut oil
1 14 oz can coconut milk
2 t corn starch
 
1 t Worcestershire sauce
3 T fresh basil leaves chopped
2 T fresh ginger
2 T fish sauce

Instructions
Mix spices together and set aside. Rinse chicken and pat dry. Cut into 1 in pieces. Sprinkle spice mixture over and allow to sit at room temp for 30 min or in fridge for 2 hrs.
Heat oil on med high. Add onions, ginger, and jalapenos and cook for 3 min. Add garlic and cook for 1 min more. Remove all from pan.
Cook chicken in batches in coconut oil. Remove from pan.
Place coconut milk into skillet (minus a couple T). Mix remaining coconut milk with cornstarch to dissolve. Add cornstarch mixture to skillet. Cook on med and stir until thick and bubbly. Mix in Worcestershire. Add everything back in and cook through.
Serving Suggestions
Hot jasmine rice


Originally Submitted
8/28/2010





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