5 chicken breasts, cut into 2 inch chunks
1 tablespoon butter
2 tablespoon olive oil
1 cup onion, chopped
2 teaspoons fresh garlic
1/2 cup green pepper, chopped
1 tablespoon jalapeno pepper, chopped fine
1 (14 oz.) can coconut milk
1/2 teaspoon each salt, black pepper, coriander, cumin, ginger, cloves, cinnamon, cardamon, and dried basil
1/4 teaspoon each chili powder and turmeric
1. Sear all sides of chicken pieces in butter and 1 tablespoon of olive oil on medium heat.
2. Turn heat to medium low and continue to cook chicken until no longer pink.
3. In separate pan, saute onion, garlic, green pepper, and jalapeno pepper in 1 tablespoon olive oil on medium heat until soft and translucent.
4. Add vegetable mixture, coconut milk, and spices to chicken.
5. Cook until heated through.
6. Serve over cooked rice with fresh basil as garnish.
I love exotic flavors. This chicken dish surprises the palate with the varied use of spices we don't use readily in savory recipes in the United States. The coconut milk gives it a slightly sweet taste while the jalapeno pepper gives it a kick.
