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- user reviews (3)
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2
teaspoons curry powder
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1/2
teaspoon cracked black pepper
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1/2
teaspoon salt
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1/4
teaspoon chili powder
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4
skinless, boneless chicken breast halves
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1
tablespoon olive oil
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1/2
large red onion, cut into thin wedges (1 cup)
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2
fresh jalapeno chile peppers, seeded and finely chopped
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5
cloves garlic, minced
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1
13 1/2 - 14 ounce can unsweetened coconut milk
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1
tablespoon cornstarch
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3
tablespoons snipped fresh basil
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1
teaspoon grated fresh ginger
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3
cups hot cooked rice
1. In a medium bowl combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder. Cut chicken into 1-inch pieces. Add to spice mixture in bowl; toss to coat. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.
2. Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add onion, jalapeno peppers, and garlic to wok; cook and stir about 8 minutes or until crisp-tender. Remove onion mixture from wok. Add half of the 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 remaining 1/4 teaspoon salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and the onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice. Makes 4 servings.
- Note *Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them. Be sure to wash your hands thoroughly afterward.
- Servings Per Recipe 4,
- Calories 520,
- Protein (gm) 32,
- Carbohydrate (gm) 44,
- Fat, total (gm) 23,
- Cholesterol (mg) 66,
- Saturated fat (gm) 17,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 243,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 85,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 382,
- Potassium (mg) 367,
- Calcium (DV %) 50,
- Iron (DV %) 4,
- Starch () 3,
- Other Carb () 1,
- Very Lean Meat () 4,
- Fat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This was good, but needed some tweaking. I added an extra 1/4 tsp each of cinnamon, cardamom and turmeric to enhance the curry. I added some lemongrass when I sauteed the vegetables, as well as some sugar snap peas to make it a more rounded meal (which also expands the meal to 6 servings; any kind of vegetable stir fry mix would be good). I used light coconut milk. The jalapenos were not too spicy, but if you want more heat leave some of the seeds in.
7/23/2011 08:52:59 PM Report AbuseThis was pretty good, but a bit bland. If you like spicy food, you might want to add more jalapenos. It could definitely use more kick.
4/20/2011 02:18:41 AM Report AbuseThis is a wonderful, mild curry with complex flavors that belie the easy prep. I believe this was BHG's recipe of the year a few years back and I have made it ever since.
2/1/2010 06:26:27 PM Report Abuse