Basil Chicken in Coconut-Curry Sauce
A mild but tasty curry with a broad mix of flavors. Serves 4 or 5. Better Homes and Gardens New Cook Book, 14e.
- 2 teaspoons curry powder
- 2x ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ chili powder
- 2 boneless skinless chicken breeasts, cubed
- Olive oil
- 1 medium onion, chopped
- 1 small pepper, chopped
- 5 cloves garlic, minced
- 1 14-ounce can unsweetened coconut milk
- 1 tablespoon corn starch
- 1 ½ tablespoons ground basil
- ½ teaspoon ground ginger
- 3 cups cooked couscous or rice (see package directions)
- Mix curry powder, salt, and chili powder in a medium bowl
- Add chicken cubes, toss, and set aside to chill (the longer, the better)
- Sauté pepper and onion in oil in large skillet until nearly tender
- Add chicken/curry mix to skillet and cook until chicken is lightly browned and done
- In a small bowl, mix coconut milk, cornstarch, salt, basil, and ginger
- Add coconut milk mixture to skillet and stir over low heat until thickened and bubbling
- Put couscous into bowls with curry mixture on top
- Serve hot
