Rating: 4.5 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
chill:
1 hr
cook:
20 mins
total:
1 hr 45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

*

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.

Nutrition Facts

520 calories; fat 23g; cholesterol 66mg; saturated fat 17g; carbohydrates 44g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 32g; vitamin a 243IU; vitamin c 6.5mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 11.5mg; vitamin b6 0.8mg; folate 84.7mcg; vitamin b12 0.3mcg; sodium 382mg; potassium 367mg; calcium 50.5mg; iron 3.8mg.
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