Categories: Poultry- Chicken

Ingredients

• 4 skinless, boneless chicken breast halves (1 lb.)
• 1/2 tsp. salt
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/2 tsp. cracked black pepper
• 1/4 tsp. chili powder
• 1/4 tsp. ground turmeric
• 1 large red onion, chopped (1 cup)
• 5 cloves garlic, minced
• 2 jalapeno peppers, seeded and minced
• 1 Tbsp. olive oil or cooking oil
• 1 14 oz. can coconut milk
• 2 tsp. cornstarch
• 3 Tbsp. snipped fresh basil
• 1 Tbsp. finely chopped gingerroot
• Hot cooked rice, optional

Directions

1. Rinse chicken; pat dry. Cut into 1-inch pieces; place chicken in a medium bowl.

2. In a small bowl stir together the salt, coriander, cumin, cloves cinnamon, cardamom, black pepper, chili powder, and turmeric. Sprinkle over chicken; toss to coat well. Cover and let stand at room temperature for 30 minutes or ib the refrigerator for 1 to 2 hours.

3. In a skillet cook onion, garlic and jalapeno in hot oil over medium-high heat for 2 minutes. Remove reserving drippings in skillet. Add half of the chicken.

4. Cook and stir for 2 to 3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Repeat with remaining chicken. Remove chicken from skillet.

5. Combine coconut milk and cornstarch. Carefully add to skillet. Cook and stir until thick and bubbly. Add chicken mixture, basil and gingerroot. Cook 2 minutes more to heat through. Serve over rice and garnish with red onion wedges and fresh basil, if desired.

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