Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a fantastic fusion of flavors. Be careful when cutting the jalapeno peppers. I keep a box of food service gloves in my kitchen to use when I have to handle chile peppers.

Ingredients Nutrition

Directions

  1. Combine salt, cardamom, cinnamon, cloves, coriander, cumin, pepper, turmeric and chili powder in large zip-closure bag.
  2. Shake to mix thoroughly.
  3. Add chicken pieces to bag and shake to coat.
  4. Put in refrigerator to chill for 1 hour.
  5. In large frying pan, heat oil and stir in onion, garlic, jalapeno peppers.
  6. Stir and cook for a few minutes until softened, about 5 minutes.
  7. Remove mixture from pan and set aside.
  8. Add half chicken to pan and stir fry for 2 to 3 minutes until chicken is tender and no longer pink.
  9. Set aside and repeat with other half of chicken--adding a little more oil if necessary.
  10. Remove chicken from pan.
  11. In small bowl, stir together coconut milk and cornstarch.
  12. Pour in frying pan and cook and stir until bubbly.
  13. Return the chicken and onion mixture to pan.
  14. Stir in minced basil and ginger.
  15. Continue to cook and stir for another 2 to 3 minutes until hot throughout.
  16. Serve over steamed rice.
Most Helpful

almost a year to the day ago i wrote the above comment and then got side tracked..... anyway i have made the dish several times now and have also tried it using beef..... that was very nice too... 5 stars still apply, but.. i have to say, i doubles all spices etc as i found the end result was lacking in flavour... there again i always like my flavours to make there presence felt in my mouth as a pose to being delicate and subtle.... higjly reccomend it...:)

robolious stevenson June 02, 2004