Basil Chicken in Coconut Curry Sauce

Yield: 4 servings

Ingredients

• Spices
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp cardamom
• 1/2 tsp pepper
• 1/2 tsp chili powder
• 1/2 tsp sale
• 1/4 tsp turmeric
• 1 lb. bones, skinless chicken breasts, cubed
• 2 tbsp olive oil, divided
• 1 medium onion, chopped
• 2 jalapeno peppers, minced
• 5 cloves garlic, minced
• 1 can (14 oz.) coconut milk
• 1 tsp Worcestershire sauce
• 1/3 cup fresh basil leaves
• 1 tbsp finely chopped fresh ginger
• Cooked rice

Directions

1. Mix all the spices together in a small bowl.  Place the chicken in a large bowl and sprinkle the spices over it.  Let stand for 30 minutes.
2. In a large skillet, sauté the onion and jalapeno in 1 tbsp olive oil.  Add the garlic and cook for 1 minute.  Remove from the heat and transfer to a small bowl.
3. In the same skillet, cook the chicken in the remaining 1 tbsp olive oil, turning occasionally to brown all sides.  When cooked, add to the bowl with the sautéed vegetables.
• If necessary, cook the chicken in two batches.
4. Pour the coconut milk into the skillet.  Cook over medium-high heat until the thickens and gently bubbles.  Add in the Worcestershire sauce.  Dump in the chicken mixture, basil, and ginger.  Cook for two minutes.
5. Serve the chicken over rice.

Adapted from We Are Not Martha.