My cookbooks are neglected. We haven't found an area in the kitchen to keep some, so they remain forgotten in our guest room. My Google Reader is my go-to source for new recipes, and I love when I'm reminded of a cookbook I already own. This recipe was posted on Proceed with Caution, and it comes from the Better Homes and Gardens Bridal Edition Cookbook. I am going to try and cook more from my cookbooks this summer, so stay tuned!
You will need:
*2 teaspoons curry powder
*1/2 teaspoon black pepper
*1/2 teaspoon salt
*1/4 teaspoon chili powder
*4 boneless, skinless chicken breasts
*1 tablespoon olive oil
*1 cup chopped red onion
*2 jalapenos, seeded and finely chopped (omitted because I forgot to buy them!)
*5 cloves garlic, minced or grated
*1 can light coconut milk (14 oz)
*1 tablespoon cornstarch
*3 tablespoons fresh basil, cut into ribbons
*1 teaspoon freshly grated ginger
*3 cups cooked rice
1. Combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder into a medium bowl. Cut raw chicken into 1-inch pieces and add to spice mixture in bowl tossing to coat. Cover and chill for 2 hours.
2. Heat oil into a large nonstick skillet over medium-high heat. Add half of the chicken. Cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from pan. Repeat with remaining chicken.
3. Add onion, jalapeno peppers, and garlic to pan. Cook and stir until tender but still crisp-about 8 minutes.
4. Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to the hot pan with the onion mixture. Cook and stir until slightly thickened and bubbly.
5. Return chicken to pan. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice.