Ingredients

• 4 boneless skinless chicken breast halves (about 1 lb.)
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chili powder
• 1 large red onion, chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, seeded and finely chopped
• 1 tablespoon olive oil
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 2 teaspoons cornstarch
• 3 tablespoons snipped fresh basil
• 1 tablespoon finely chopped gingerroot
• hot cooked rice
• fresh basil (optional)

Instructions

1. Rinse chicken, pat dry.

2. Cut into 1" pieces.

3. Place in medium bowl.

4. In small bowl stir together the cardamom, cinnamon, cloves, coriander,, cumin, salt, pepper, turmeric, and chili powder.

5. Sprinkle over chicken, toss to coat.

6. Cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours.

7. In a large nostick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium heat for 2 minutes.

8. Remove onion mixture.

9. Add about half of the chicken to the wok or skillet.

10. Cook and stir 2 to 3 minutes or till chicken is tender and no pink remains.

11. Remove chicken from pan.

12. If necessary, add more oil.

13. Cook and remove remaining chicken as above.

14. Stir together coconut milk and cornstarch.

15. Carefully add to wok or skillet.

16. Cook and stir till thickened and bubbly.

17. Return chicken and onion mixture to skillet.

18. Stir in snipped basil and gingerroot.

19. Cook and stir about 2 minutes more or till heated through.

20. Serve over rice.

21. Garnish with fresh basil, if desired.

22. Makes 4 servings.

23. Enjoy!