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::more curry:: Coconut Basil Curry

Mother’s Day can’t be all about baked goods can it?  My dad doesn’t like spicy at all, so this won’t be on our menu, but…IF I had a group of people to serve and I wanted to make everything ahead of time, this curry might do the trick.  It only gets better with time.  This is one of those recipes that inspired this site as well.  I adapted it from my Better Homes & Gardens Cookbook. The first time we made it was around the time of our wedding. I may have made it a few times.  Unfortunately, it as one of those recipes that I remembered what it tasted like, but didn’t remember where I found it or how to make it.  So I hadn’t made it in years.  I was so excited when I found it again! If you are making this a day in advance, I would wait to add the basil until ready to serve.

Someone felt like I was intruding on their space to take a photo of the basil – so I had to share.  🙂

What You Need
Step One
2 lbs chicken, cut into bite size pieces
3 tsp curry powder
1/4 tsp chili powder
salt & pepper

Step Two
1 Tbsp olive oil
med-large red onion, chopped
6-8 cloves of garlic, minced
1 or 2 jalepenos, stemmed, seeded, and finely chopped (depending on heat preference)
Step Three
1 can light coconut milk
1 Tbsp cornstarch
Step Four
handful of fresh basil, shredded
1.5-2″ piece of fresh ginger, grated

My trick for recipes that call for bite size chicken pieces is easy.  When I buy chicken, I purchase whole chicken breasts.  When I trim them and get them ready to freeze, I separate each breast, and I separate the tenderloins.  I freeze the breasts together in pairs since that is normally what we need, and then all the tenderloins get thrown in together.  When I have a recipe that calls for small pieces, I pull out the tenderloins and it save me a ton of time cutting.  Typically, we buy 3-4 whole breasts at a time, so two “sets” are the perfect amount for a bigger recipe.

Ok!  So – cut your chicken into bite size pieces and coat with the spices in step one.  Cover and stick in the fridge.  Let it sit for at least 30 minutes (I am not good at prepping in advance, so this is usually the most it gets from me).  Up to a day is fine, the more the spices penetrate the chicken, the richer the flavor, but we like it with my 30 minute can’t prep style  🙂

Heat oil over medium high heat in a wok or large skillet.  Add step two ingredients and cook for 2-3 minutes. Remove from the pan and set aside.

Add a bit more oil to the pan and cook the chicken until no longer pink.  Cooking the chicken half at a time helps so that no pieces get over-cooked.  Remove chicken from the wok.

Combine coconut milk and cornstarch and pour into pan.  Use this to deglaze the pan if necessary and continue to cook until thick and bubbly.  Add everything back to the pan including your last ingredients (basil and ginger) and cook for about 2-3 more minutes to make sure everything is nice and hot.

Serve over hot white rice and enjoy!

Serves: 4     Cost: <$4/serving

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