This recipe is one I found at Mel’s Kitchen Cafe. I’ve modified it for our family’s tastes, but I’m giving you the original recipe with notes indicating what I’ve changed. Also, I always double this since we’re feeding four legitimate table-eaters who absolutely love this recipe and eat a whole darn ton. http://www.melskitchencafe.com
Also worth noting: allow 1-2 hours to marinade, and then about 40 minutes to cook it. You’ll have to plan for this, but it’s worth it. My husband will openly beg for me to cook this!
3 boneless, skinless chicken breast halves
2 tsp yellow curry powder
1 tsp salt
1/2 tsp pepper (Nora hates pepper, so I omit)
1/4 tsp chili powder
1 medium red onion, chopped (I use a plain yellow one)
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (Nope. I’m a big wuss, so nope)
1 tbsp olive oil
14 oz light coconut milk
1 tbsp cornstarch (William’s sensitive to corn, so I use a GF flour blend)
1 tbsp dried basil
1 tsp fresh grated ginger
3 c hot, cooked rice
*I have added about an additional 1-2 tsp salt for flavor, and ghee to taste. The GF flour isn’t as conducive to thickening as cornstarch is, so a tablespoon of ghee helps move that along. Also, I love the buttery flavor.
1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 tsp salt, pepper, and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1-2 hours.
2. In a large, nonstick frying pan, stir onion, basil, garlic, and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 tsp salt and cook 5-6 minutes, or until no longer pink.
3. 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. Cook and stir for another minute. Serve over hot rice.