Basil Chicken in Coconut Curry Sauce

Total Time
15 mins
15 mins

This recipe was a 1997 Grand Prize Winner in Better Homes and Gardens! Enjoy! Chicken needs to stand for 30 minutes before cooking.

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  1. Rinse chicken, pat dry.
  2. Cut into 1" pieces.
  3. Place in medium bowl.
  4. In small bowl stir together the cardamom, cinnamon, cloves, coriander,, cumin, salt, pepper, turmeric, and chili powder.
  5. Sprinkle over chicken, toss to coat.
  6. Cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours.
  7. In a large nostick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium heat for 2 minutes.
  8. Remove onion mixture.
  9. Add about half of the chicken to the wok or skillet.
  10. Cook and stir 2 to 3 minutes or till chicken is tender and no pink remains.
  11. Remove chicken from pan.
  12. If necessary, add more oil.
  13. Cook and remove remaining chicken as above.
  14. Stir together coconut milk and cornstarch.
  15. Carefully add to wok or skillet.
  16. Cook and stir till thickened and bubbly.
  17. Return chicken and onion mixture to skillet.
  18. Stir in snipped basil and gingerroot.
  19. Cook and stir about 2 minutes more or till heated through.
  20. Serve over rice.
  21. Garnish with fresh basil, if desired.
  22. Makes 4 servings.
  23. Enjoy!