Basil Chicken In Coconut Curry Sauce Recipes

Steps:

• Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
• Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
• Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

Steps:

• 1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside. 2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours. 3 In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.4 Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions. 5 Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through. Serve over rice. Serves 4.

Steps:

• Rinse chicken, pat dry.
• Cut into 1" pieces.
• Place in medium bowl.
• In small bowl stir together the cardamom, cinnamon, cloves, coriander,, cumin, salt, pepper, turmeric, and chili powder.
• Sprinkle over chicken, toss to coat.
• Cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours.
• In a large nostick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium heat for 2 minutes.
• Remove onion mixture.
• Add about half of the chicken to the wok or skillet.
• Cook and stir 2 to 3 minutes or till chicken is tender and no pink remains.
• Remove chicken from pan.
• If necessary, add more oil.
• Cook and remove remaining chicken as above.
• Stir together coconut milk and cornstarch.
• Carefully add to wok or skillet.
• Cook and stir till thickened and bubbly.
• Return chicken and onion mixture to skillet.
• Stir in snipped basil and gingerroot.
• Cook and stir about 2 minutes more or till heated through.
• Serve over rice.
• Garnish with fresh basil, if desired.
• Makes 4 servings.
• Enjoy!

Steps:

• ~Rinse chicken and pat dry. Place in a storage bag and toss with the curry powder and ½ teaspoon salt. Refrigerate for 30 minutes.
• ~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat. Add half of chicken and cook 2-3 minutes or till chicken is no longer pink. Remove chicken and repeat with remaining chicken. Remove chicken.
• ~Heat 1 teaspoon oil in the same skillet. Add onion and bell pepper, and jalapeno peppers. Cook for about 5 minutes. Add garlic, and ginger just until fragrant, about 30 seconds.
• ~Stir cornstarch into coconut milk. Turn heat to low and slowly add milk. Cook and stir until thickened. Turn up the heat to medium if needed. Add chicken and basil just before serving. Sometimes I add more curry if needed. Serve over hot rice and garnish with fresh basil. Steamed cauliflower goes well with this dish.