Basil Curry Chicken

Let me just say this.. I don't cook.  I mean I do, but I don't.  I enter the kitchen with the best of intentions... but good intentions don't always result in a good end product.  So I can do anything as long as I have my GFG (George Foreman Grill) and some frozen microwavable Steamfresh veggies, but how creative is that, besides not at all? Well last night I think I found a recipe that is both inexpensive to make and relatively easy (if I can do it, anyone can).  Not to mention it was a hit with my husband Matt.  And I didn't think it was half bad myself...

So if the kitch has been a bitch, I recommend this recipe out to get out of a cooking rut!

Basil Chicken in Coconut-Curry Sauce

2 tsp. curry powder
1/2 tsp. cracked black pepper
1/4 tsp. chili powder
4 skinless boneless chicken breasts
1 tablespoon olive oil
1/2 of a large red onion, cut into thin wedges
2 fresh jalapeno peppers, seeded and finely chopped
5 cloves of garlic, minced (i used minced garlic in the spice jar)
1 13.5-14 oz. can unsweetened coconut milk
1 tbsp. cornstarch
3 tbsp. fresh snipped basil
1 tsp. ginger

1. In a medium bowl, combine curry powder, black pepper, 1/4 tsp salt and chili powder.  Cut chicken into 1 inch pieces. Add to spice mixture, toss to coat. Cover and chill for 1-2 hours to allow spices to penetrate meat.

2. Pour oil into a wok or large skillet.  Heat over medium/high heat.  Add onion, peppers and garlic.  Cook and stir about 8 minutes or until crisp-tender.  Remove from wok.  Add half of chicken to wok.  Cook and stir for 4 to 6 minutes or until chicken is no longer pink.  Remove from wok.  Repeat with remaining chicken.

3.  Stir together coconut milk, cornstarch and 1/4 tsp salt until smooth.  Carefully add to the wok.  Cook and stir until slightly thickened and bubbly.  Return chicken and onion mixture to wok.  Stir in basil and ginger.  Cook and stir about two minutes or until heated through.  Serve over hot rice (I used whole wheat cous cous and it was great!)
Hope you enjoy this as much as we did!




  1. Thanks for the recipe, Aud!

    It's funny, since I got married, I have been obsessed with WAY over the top. A year ago I think I knew how to make hot dogs, scrambled eggs, macaroni & cheese from the box, and basic spaghetti. That was it. Now I've got a variety of cookbooks which I go through once a week to choose my meals for the week...and I actually cook them! From scratch (mostly)! No more frozen stir-fry packages tossed straight into the pan. Of course, my Wal-Mart & Kroger spending has also increased as a result - so now I'm having to cut back again (with my latest budget cut - as I mentioned on your other entry)...but I'm glad you are cooking too. I'll be sure to send you some of my favorites that are rather easy! I feel like once you get in the kitchen and overcome your fears (all that chopping and grating), it's not so bad!

  2. That sounds great, Elizabeth! I, too, have been dabbling in more difficult things and you're right, chopping and grating get easier with practice.

  3. Fred LOVED dinner tonight Audrey..thanks!

  4. (my real name won't pop up for some reason)-Jessica

  5. sounds deliccc.. speaking of which, i have some fun asian easy recipes.... i'll have to share with you. you'd LOVE them:)