Coconut Curry Chicken (or Pork) over Rice
"Got this recipe from another site. Made it last night with pork and it was very good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (312 g)
- Calories 371.5
- Total Fat - 12.5 g
- Saturated Fat - 5.6 g
- Cholesterol - 94.6 mg
- Sodium - 702.4 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 1.9 g
- Sugars - 4.6 g
- Protein - 13 g
- Calcium - 130.5 mg
- Iron - 3.9 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut chicken into 1-inch pieces. Place in medium bowl.
Step 2
Stir together curry powder, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.
Step 3
Cover and chill for 1 to 2 hours.
Step 4
In a large nonstick frying pan, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent.
Step 5
Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
Step 6
Combine coconut milk, cream and cornstarch and whisk well to combine.
Step 7
Carefully add to skillet, whisking vigorously.
Step 8
Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.
Tips
No special items needed.
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