Curry, hands down, is one of my favorite flavors. So when I first saw this recipe (via the talented Mel at melskitchencafe), I knew I needed to give it a try. My hubby and I loved it but I thought there were a few flavor/texture adjustments that could take this recipe from an 8 to a 10. I started by adjusting the spices to enhance the flavor, added some more veggies for texture and color and finished it with fresh basil. We absolutely love and it has been a hit with dinner guests as well.
Serves 4 to 6, recipe adapted from MelsKitchenCafe
3 boneless skinless chicken breasts
2 1/2 teaspoons yellow curry powder (Trader Joes is my favorite)
1 teaspoon salt, plus extra to taste
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 medium red onion, chopped (any variety will do but the red adds a nice flavor)
1 red, orange or yellow bell pepper, chopped ( I like to use 1/2 of 2 colors- looks nice)
5 cloves garlic, minced
2 small to medium jalapeno peppers, seeded and finely chopped (make sure you seed them unless you want it quite hot)
2 tablespoons olive oil
1 14 ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
2 teaspoons grated fresh ginger
1/2 cup finely chopped fresh basil
3 cups hot cooked jasmine rice
Directions- Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
Heat 2 tablespoons in a large nonstick frying pan, stir in onion, basil, garlic and peppers over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink. Make sure your pan is
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 and fresh basil. Cook and stir for another minute. Taste, add more salt if necessary, serve over hot rice.