Back In The Kitchen

I still love to cook, even if food posting on my blog decreased to almost nothing since the birth of our beloved boy. I miss cooking fun dishes. It's one of the many things I think I'd have more time for if I didn't work.

This summer we've been having a lot of basic foods. Grilled meats with raw or grilled veggies. Salads. Grilled Pizza. Chipotle. :) But last night I made this recipe from Mel's. It's super easy, but a fun deviation from meat and vegetables on the grill. As usual, I follow it generally but do my own thing a bit too. So here's my version of what can accurately be described as:

Basil, curry, jalapeno chicken in coconut sauce

-5 chicken breasts, cut into bite-sized pieces.

-Toss chicken with curry powder, salt, and pepper. I used a couple tablespoons of curry powder and just grinded in the salt/pepper amount I wanted (probably a tsp salt and 1/2 tsp pepper).

-Cover and chill the tossed chicken for a 20 minutes or up to two hours.

-In food processor (or hand chopped if you so desire) blend 5 garlic cloves and two jalapeno peppers. Obviously stem the jalapenos, but only seed them if you don't like spicy food. I would recommend
seeding one and leaving the seeds on the other to have some heat, but not overpowering.

- In a large frying pan, pour in a tablespoon of olive oil and saute´the chopped peppers and garlic with either a tablespoon of dried basil or a half cup of chopped fresh basil.

-Saute´until fragrant and then add in your chicken. Stir to combine all ingredients well and cook until chicken is no longer pink.

-While the chicken was cooking, I squeezed a lime over it because I love cooking with fresh lime and lemon juice.

*Note - You could stop here if you're not a coconut milk fan. The chicken would be great without the sauce.

-Wisk together a tsp of cornstarch and one can (13-14 oz) of light coconut milk.

-Add coconut milk to chicken and stir until bubbly and the sauce thickens.

-Lastly, stir in either a tsp of fresh ginger or a couple dashes of dried ginger.

-Serve over rice of your choice and garnish with fresh basil.
 (serves 4-6 people)


Jill said...

Looks so delicious!!

leah said...

looks amazing! i might have to add this to my i am attempting to bring some organization into my life and do a little meal planning. YUM!

L, Ann and boys said...

oh yum...I'm obsessed with food right now since I'm breast feeding...always makes me really hungry for protein and carbs (lots and lots of carbs ;)

Christen Leigh said...

This looks delightful. Where do you buy your curry powder? And what brand is it? I always just get a jar of green curry at meije because I know I like it, but it would be fun to make it from scratch. :)

smw said...

yum!!! so glad to see this recipe! :) wish i was going to eat it now.

Betsy said...

Made this last night from the exact Mel's recipe and loved it. If cooking it only for myself, I would do what you did with seeding one pepper and leaving the other with seeds, but alas, the boys. Thanks for posting this recipe which gave me the desire to try it!