Cooking Notes: We were bad and ignored Marty's very important note to use chicken thighs (not breasts). Sometimes you just have to go with what's in your freezer! Otherwise, we followed her directions to a "t" and it turned out delightfully :) I also didn't realize that the coconut cream Will bought doubled as coconut milk, so when I put the coconut cream in and it was thick, I panicked and added about 1 tbsp of regular milk! Had I just waited 30 seconds, I would have seen the coconut cream melted down into a coconut milk consistency. Still turned out well!
Marty's Basil Chicken in Coconut Curry Sauce (serves 4)
1 tsp salt
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp ground pepper
1/4 tsp cayenne pepper
1/2 tsp turmeric
1 lb. skinless, boneless chicken (breasts or thighs), in chunks
1 large onion, sliced
5 cloves garlic, minced
1 tbsp chopped ginger
2 tbsp favorite oil (we used EVOO)
1 14-oz. can coconut milk
1 tbsp lime juice
12-20 torn basil leaves
Hot cooked rice, for serving
In a small bowl, mix the spices together and set aside. In a wok or deep saute pan, heat oil over high heat. Once the oil is hot (but not sputtering), add the onions and toss in the oil. Sear for 3 minutes. Add ginger and spice mixture and toss for 1 minute. Add coconut milk and chicken. Stir the mixture so the chicken is coated, then bring to a simmer, cover and cook for 20 minutes. When the chicken is tender, turn off the heat, add the basil leaves and lime juice. Add more salt and lime juice if needed and serve over rice. Enjoy!
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