I have a confession. I was over-served last night. That is what I am going to keep telling myself anyway. I have a wee bit of a headache. Wes and I finally found a babysitter (always the hardest part of a move!) and went out to dinner with my brother and his girlfriend. We had a great time, and watched football at a fun bar in Bethesda. Who played? I couldn’t tell you. I was too busy people watching and drinking beers. I love the aluminum bottles. And let me tell you, the people watching was fabulous. I would bet that there are few Redskins fans feeling a lot worse than I do right about now. How do you treat a hangover? What is your remedy?
This is the first time in many, many years that we live near our family and I love it so much. Just this week, I got to take pictures of my newest nephew and have dinner with my brother. I have seen my family more in the last month than the last 5 years combined. It makes my heart so happy.
How sweet is he?
Please do not let the length of the ingredients list scare you from making this recipe. It is mostly spices. And there is a good chance that you have them in your cabinet already. Recipes like these are great for actually using some of the spices that are hiding out in your cabinet. If you do not have all of the spices, you can also use some curry powder. I was rather surprised at how much my family enjoyed this dinner. They can be hard to impress these days. But the boys loved it and cleaned their plates. I think that we tend to avoid strong flavors with children, but mine seem to really like some spice. There is not a lot of heat in this recipe, so please feel free to add more if you would like. 
1 pound chicken breast, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1 Tablespoon olive oil
1 red onion, chopped
1-2 jalapenos, depending on your taste, seeded and chopped
5 cloves garlic, minced
1 (14-ounce) can coconut milk
2 teaspoons cornstarch
3 Tablespoons fresh basil
1 Tablespoon fresh ginger
rice
In a small bowl, combine the spices in a small bowl. Add the chicken pieces to a large plastic bag and sprinkle the spice mixture over. Toss so the spices cover all of the chicken. Let sit at room temperature for 30 minutes. You could also do this early in the day and keep in the fridge until you are ready to cook.
Dice the onion, garlic, and jalapenos. Grate the ginger and set aside.
Cook the onions, garlic, and jalapeno in a large saute pan with one tablespoon of olive oil. Cook for 2 minutes, until the vegetables begin to soften. Transfer the mixture to a plate.
Add more olive oil if needed, and cook half of the chicken until brown on both sides. Take out of the pan and cook the other half.
Mix together coconut milk and cornstarch.
Add the coconut milk to the pan and cook until it begins to thicken. Make sure that it comes up to a bubble.
Add the chicken and vegetables back to the pan, adding the basil and ginger. Check for seasoning, add more salt and pepper as needed.
Serve with rice and additional basil. Lime wedges would also be great, but I did not have any. This recipe is from BHG.
Ingredients
- 1 pound chicken breast, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1 Tablespoon olive oil
- 1 red onion, chopped
- 1-2 jalapenos, depending on your taste, seeded and chopped
- 5 cloves garlic, minced
- 1 (14-ounce) can coconut milk
- 2 teaspoons cornstarch
- 3 Tablespoons fresh basil
- 1 Tablespoon fresh ginger
- cooked rice
Instructions
- In a small bowl, combine the spices in a small bowl. Add the chicken pieces to a large plastic bag and sprinkle the spice mixture over. Toss so the spices cover all of the chicken. Let sit at room temperature for 30 minutes. You could also do this early in the day and keep in the fridge until you are ready to cook.
- Dice the onion, garlic, and jalapenos. Grate the ginger and set aside.
- Cook the onions, garlic, and jalapeno in a large saute pan with one tablespoon of olive oil. Cook for 2 minutes, until the vegetables begin to soften. Transfer the mixture to a plate.
- Add more olive oil if needed, and cook half of the chicken until brown on both sides. Take out of the pan and cook the other half.
- Mix together coconut milk and cornstarch.
- Add the coconut milk to the pan and cook until it begins to thicken. Make sure that it comes up to a bubble.
- Add the chicken and vegetables back to the pan, adding the basil and ginger. Check for seasoning, add more salt and pepper as needed.
- Serve with rice and additional basil. Lime wedges would also be great, but I did not have any.
I am Bree. I love to cook. Even more than I love to take pictures.
Coconut milk is my favorite ingredient to use when making curry-style dishes!
Speaking of coconut, coconut water has actually been really helpful for me in avoiding hangovers. I rarely got them in college, but nowadays I’ve been noticing that if I have more than just 2 drinks in the evening, I usually end up feeling crappy in the morning. Coconut water has a ton of electrolytes, so it helps with the dehydration you feel!
Katie @ Blonde Ambition recently posted..Meatless Monday: Pesto Chickpea Burgers
I love the coconut water. Getting older really has not helped with the hangover problem. Ever since I had my gall bladder out I have a hard time with any amount of alcohol that I drink.
Your baby nephew looks so angelic.
I’m not sure if I’ve ever mentioned this, but I like how you take a picture of all the ingredients lined up. I’m a very visual person and even though I like looking at ingredients and reading what’s in recipes and dishes, it’s still nice to just glance at a picture and see it.
The dish looks amazing by the way, and all the spices make it seem like comfort food for cold weather
Becca – Cookie Jar Treats recently posted..Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting
thank you, isn’t he sweet? I am glad that the ingredient shot is helpful for you. I am visual too and it helps me organize myself before I start the recipe.
Made this tonight, Bree and both my two year old and 4 year old gobbled up their supper. It was so nice to add something a little more international to their eating repertoire. Thanks!
I am so glad that they liked it! I think that kids really do like more than we think that they will.
A wonderful dish! I love it!
Cherine recently posted..Stir-fried chicken & noodles
thank you Cherine!
Hi Bree!
Love your yummy suggestions and ideas. A while back I saw a recipe for a pan fried pork dish with a yummy soya sauce etc. sauce. You or someone substituted chicken…do you know the one by any chance?? I have lost the link :+(
Thank you!
I don’t think that was me, sorry!
Oh hangovers, I wonder if anyone will ever truly know how to cure them. I agree, the older I get, the more easily I get them. I take Advil before I go to bed, and drink as much water as I can.
In other news, this recipe looks amazing! Love coconut milk with curry. I think they balance each other out perfectly.
I wish that I could have the cure, I would be a very wealthy woman!
This looks like an amazingly delicious dinner!!! What a cute little guy too! Love the photo
So precious
Carlas Confections recently posted..Baked Pumpkin Buttermilk Donuts
thank you Carla! I think so too.
I made this right away! What a great recipe – I have great leftovers for lunch too!
Thanks for sharing this, and the photos are a great aid too.
I am so glad Maia!
This was so delish! My Mom and I made it together for dinner tonight. I love all of the spices combined, most of which I had in my spice cabinet already!
I am so glad! I loved this dish.
THANKS SO MUCH FOR SHARING, WILL CERTAINLY BE GIVING IT A TRY…HAS A VERY THAI FEEL TO IT, WHICH I LOVE…I’M SURE IT WILL BE DELICIOUS! JAIME ALCARAZ MONTREAL
I hope that you do. It is really good!
What a fantastic recipe Bree. I will definitely be reproducing this one. Love all the ingredients and have most of the ingredients to hand:-)
Jacqueline @howtobeagourmand recently posted..Keralan Potato Curry to celebrate National Curry Week
You must have a very well stocked spice cabinet! A girl after my own heart.
I was in love the second I saw all those red onions! This sounds fantastic. Thank you so much for this recipe.
DeeDee recently posted..Foods Labeled Organic May Still Have Some Processing
A girl after my own heart.
Hi Bree, Do you think this is a recipe can be cooked in a crock pot?
Well, I don’t really see the reason to. This a quick cook dish and the flavor develops while sauteing the spices. You can always try it out and see though.
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Oh my goodness we made this tonight and it was so good. Very interesting flavors– We added a little cayenne since we like spicy dishes and it was great! We will definitely be making it again.
I am so glad! I loved this dish too.
My kids flipped when we had this for dinner. It’s a keeper!
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Kids love this one!
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I really liked this as a base recipe. My husband and I love Thai food. I like my Thai food spicy and sweet. Since we have two toddlers though I couldn’t swing the spicy for the whole dish so ill be sure to add Siracha to my serving. I added some sugar and natural peanut butter to the dish to give this a smooth and creamy texture. Definitely did the trick and hit the spot for our Thai craving. Will be adding it into our rotation. Thanks.
Glad that you liked it.
My husband and I made this for dinner last night. Absolutely delicious! Served it with some jasmine rice – perfection. I, too, had all of the spices on hand already.
I love that you have such a stocked spice cabinet! Glad that you liked it so much.
This sounds fantastic. Just added it to the menu. Thank you!
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I hope you love it!
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Substituted salmon and mixed in a bunch of baby kale and a dash of Sriracha sauce at the end. Not bad! Thanks for the post!
I made this for my husband’s birthday with cilantro-lime rice and he said this is his favorite dish ever! He absolutely loved it and raved about it to everyone! Thank you for this great recipe – I will definitely be making it again!
I am so glad he loved it so much.