Chicken in Coconut Curry Sauce

Every time I make curry I like it more.  This dish combines curry flavors with coconut and has a hint of heat.  I will be making this dish again for sure!

Cut 3 chicken breasts into 1-inch pieces.  Place in a medium bowl.  Stir together curry, 1/2 teaspoon salt, pepper and chili powder.  Sprinkle over chicken, tossing to coat evenly.  Cover and chill for a couple hours, or overnight.  Cut up on medium red onion and two jalapeno peppers.  I included the seeds for an extra kick, if you not a spicy fan, make sure you remove the seeds.

In a large non-stick pan stir onion, basil and peppers in oil over medium high heat.  Cook until the onion is translucent. 

Add chicken and remaining 1/2 teaspoon of salt.  Cook for 5-6 minutes until the chicken is no longer pink.

Combine coconut milk and cornstarch and whisk well to combine.  Carefully add to the skillet, whisking vigorously.  Cook and stir until slightly thickened and bubbly. 

I grated fresh ginger for this dish and I do think I tasted the difference.

Stir in the ginger.  Cook and stir for another minute.  

Serve hot over rice.  I really enjoyed this meal, the coconut milk and curry flavors really taste well together.  The jalapenos did their job well, so make sure if you really don't like too much spice in your meal that you take the seeds out first.  Great dinner that I'll be making again! 

Chicken in Coconut Curry Sauce

Serves 4

Adapted from Mel's Kitchen Cafe

3 skinless, boneless chicken breasts

2 teaspoons curry powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

1  tablespoon olive oil

1 14oz can light coconut milk

1 tablespoon cornstarch

1 tablespoon dried basil

1 teaspoon grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1-inch pieces.  

Place in a medium bowl.

Stir together curry, 1/2 teaspoon salt, pepper and chili powder.

Sprinkle over chicken, tossing to coat evenly. 

Cover and chill for a couple hours or overnight.

In a large non-stick pan stir onion, basil, garlic and peppers in oil over medium high heat.

Cook until onion is translucent. 

Add chicken and remaining 1/2 teaspoon salt and cook for another 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine.

Carefully add to skillet, whisking vigorously.

Cook and stir until slightly thickened and bubbly. 

Stir in ginger, and cook for another minute.

Serve hot over rice.