I wouldn't say that I'm a huge fan of curry dishes but I liked the few that I have tried at restaurants. When I saw this recipe, I thought it would be fun to try making it at home. The recipe looked simple enough for a busy weeknight and the picture looked pretty good too. It was definitely easy to prepare and the flavor was subtle. I was expecting it to be more spicy and I wish it would have been. I would recommend putting some curry powder and chili powder into the sauce if you prefer spicy. If you are feeling adventurous and want to try a curry dish, this is one that is easy to prepare and delicious. Serve it over steamed rice.
3 skinless, boneless chicken breast halves
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce 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 medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
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 cook for 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. Add more curry powder and chili powder if you would like more hotness. Stir in ginger. Cook and stir for another minute. Serve over hot rice.