Coconut And Basil Chicken Food

COCONUT BASIL CHICKEN CURRY

Steps:

• Add the chicken to a small bowl and sprinkle the curry powder, chili powder and salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.
• In a large skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for about 5 minutes, just until the chicken starts to brown.
• Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.
• Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.
• Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.
• Serve warm over rice.

BASIL CHICKEN COCONUT CURRY

Steps:

• Mix the spices: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.

THAI CHICKEN WITH BASIL AND COCONUT MILK

Steps:

• heat oil in wok or deep pan.
• cook onions and chilies until soft.
• add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
• add coconut milk and heat through.
• serve with white sticky rice.

BASIL CHICKEN IN COCONUT CURRY SAUCE

Steps:

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

CHILLI CHICKEN WITH BASIL COCONUT CREAM

Steps:

• Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
• Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
• Add basil and coriander toss until hot, serve immediately.
• To serve: Serve over jasmine rice garnish with coriander leaf.

BASIL CHICKEN WITH COCONUT-MANGO SAUCE

Steps:

• Slice each chicken breast lengthwise into 3 or 4 thick strips. Lightly oil a large wide saucepan and set over medium heat. When hot, add chicken. Stir often until chicken loses its pink color, 4 to 5 minutes. Meanwhile, place onion on a cutting board, cut side down, then thinly slice. Peel mango. Slice fruit from stone in large pieces then cut into thick bite size strips.
• When chicken is no longer pink, remove to a large plate. Pour coconut milk into pan. Pour coconut milk into pan. Increase heat to medium-high. Add onion, dried basil, cumin, chili flakes and salt. Boil, uncovered and stirring often, until sauce is reduced by half, about 4 to 5 minutes. Return chicken and any juices to pan. Reduce heat to medium.
• Add mango and stir often, uncovered, until chicken is springy when pressed, 6 to 8 minute Slice lime in half and cut one half into 6 think wedges. Coarsely chop basil. When chicken is cooked, squeeze juice from half of lime over top. Sprinkle with fresh basil. I found this recipe is great with rice noodles and snow peas. Serve with lime wedges.

COCONUT AND BASIL CHICKEN

Steps:

• Rub chicken with salt and pepper and pan fry with coconut oil until cooked through. Remove from pan, shred and keep warm.
• Add more oil, garlic, ginger and lemongrass to pan and cook for a couple of minutes, add fish sauce and then stir in stock and coconut cream and cook until starts to thicken (around 5 mins). Add snow peas and cook until just cooked.
• Divide chicken between bowls and spoon over coconut sauce and sprinkle basil leaves, lime leaves and chilli.