• 1 t. salt
• 1/2 t. ground coriander
• 1/2 t. cumin
• small pinch ground cloves
• 1/4 t. cinnamon
• 1/4 t. ground cardamom
• 1/2 t. freshly ground black pepper
• 1/4 to 1/2 t. cayenne, or more to taste
• 1/2 t. turmeric
• 1 lb skinless/boneless chicken thighs (1 1/2-inch peices)
• 1 large sliced onion
• 5 cloves garlic, minced
• 1 T. finely chopped fresh ginger
• 1-2 jalapeño peppers, seeded and minced
• 2 T. canola oil
• 1 14-oz can coconut milk
• 1 T. lime juice, or to taste
• 12-20 fresh basil leaves, torn roughly
- Mix in a small bowl, salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.
- In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.
- Add the ginger, garlic & spice mixture and toss to combine, cook for 1 minute.
- Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.
- When the chicken is tender, turn off the heat, add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.
Enjoy, Dean Stefanic