Chicken with Basil in Coconut Curry Sauce

Ingredients :

• 1/2 tsp each of ground coriander, cumin, cinnamon, ground cardamom

• 1 tsp black pepper, freshly ground

• 1 tsp salt

• 1/4 tsp chili powder

• 1/4 tsp turmeric

• 1/2 kg skinless, boneless chicken pieces

• 1 large red onion, chopped

• 5 cloves garlic, minced

• 2 peppers, seeded and minced

• 2 tbsp olive oil

• 500 ml coconut milk

• 2 tsp cornstarch

• 1 tsp Worcestershire sauce

• 3 tbsp fresh basil leaves, chopped

• 1 tbsp finely chopped fresh ginger

 Preparation : 

• Mix together all the dry seasonings and set aside.

• Cut chicken into small bite sized pieces and cover with the spice mix. Let it rest for half hour for the chicken to catch the flavours.

• In a wok or a skillet, heat 1 tbsp oil on medium heat. Add onions and peppers and cook for a few minutes. Then add the garlic and cook for a minute or so. Remove the onions, peppers and garlic and keep aside.

• In the same wok, add 1 tbsp oil and heat on medium heat. Divide the chicken pieces into two batches, and cook them in batches. Brown the chicken pieces on each side.

• Once cooked through, remove the chicken, and add to the bowl of onions and peppers.

• Mix a few tablespoons of coconut milk with the cornstarch to dissolve the cornstarch. Add rest of the coconut milk to the wok, along with the cornstarch mixture. Cook on medium heat, stirring frequently, until it starts bubbling over. Add the Worcestershire sauce.

• Add chicken mixture, basil and ginger to the wok. Cook for 2 – 3 minutes to cook through.

• Serve with jasmine rice.

Serves 4