Coconut Curry Chicken

When I first moved to Chicago, I used to order a coconut curry chicken dish at Big Bowl. It was so delicious but rather expensive, so I wanted to find a recipe to make at home. I first found this recipe back in 2005 and have made it many times. I don't know the source exactly, but when I Googled it, an almost identical recipe came up from Cooking Light, so that is what I'll source. The nice thing is that this dish is relatively light. I think this recipe is fantastic, especially served over jasmine rice. Cooking the chicken in the coconut milk makes it very tender and flavorful. The bits of onions add a slightly sweet element, and the fresh basil adds another flavor dimension.

One day I took some leftovers to work and was eating in the lunch room. A friend in my lab told me it smelled just like her mom's curry, and considering her mom is a Chinese immigrant who is well versed in Thai curries, I took it as a compliment!

Coconut Curry Chicken

Ingredients:

2 teaspoons vegetable oil, divided

1 cup chopped onions

2 cups fresh basil leaves

1 clove garlic, crushed

2 teaspoons curry powder

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1/2 pound skinless, boneless chicken breasts, cut into 1-inch pieces

3/4 cup light coconut milk

steamed rice (I prefer Jasmine) or Chinese egg noodles or rice noodles

Directions:

1. Prepare rice or noodles, if desired.

2. Heat 1 teaspoon oil in a large non-stick skillet over medium high heat until hot. Add onion and saute 3 minutes. Add basil, stir-fry for 2 minutes. Remove from pan and keep warm.

3. Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add garlic and stir-fry 30 seconds. Add curry powder, salt and red pepper; stir-fry 10 seconds. Add chicken and stir-fry 3 minutes.

4. Stir in coconut milk, reduce heat to medium. Cook 2 minutes or until chicken is done. Stir in basil mixture and toss well.

5. To serve, spoon mixture over rice or noodles.

Source: Adapted from Cooking Light