Main dish: Basil Chicken in Coconut Curry Sauce

Yesterday I had a very dear friend over for a play date. Normally our play dates consist of Mac n' cheese, play-dough, & coffee!!! Well, I had everything to make this dish and thought it would be the perfect opportunity to try it out. So we still had the Mac n' cheese (for the kids of course), play-dough & coffee...but it was great to enjoy a delicious "adult" dish with some great adult conversation! I have to tell you that the flavors in this dish are absolutely amazing! If you love curry then this dish is a MUST for you to make! I actually served this to my 3 year old son for dinner last night and he scarfed it down and asked for seconds! I'm sooo proud!!! Too bad it's all gone, because as I write this I am CRAVING another bowl! So, hurry...MAKE SOME CURRY!!!!!


Basil Chicken in Coconut Curry Sauce
Adapted from melskitchencafe.com
Makes: 6-8 servings

3 skinless, Large boneless chicken breasts
4 teaspoons curry powder
1 1/4 teaspoon salt
1 teaspoon pepper
1/2 teaspoon chili powder
1 1/2 medium red onions, chopped
8 cloves garlic, minced
4 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor. If you want some spice just de-seed and de-rib 3 out of the 4!) 2 tablespoon olive oil
2 14-ounce can light coconut milk
2 tablespoon cornstarch
2 tablespoon fresh basil, chopped
2 teaspoon grated fresh ginger
6 cups hot cooked Jasmine 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. Stir in ginger. Cook and stir for another minute. Serve over hot rice.