How to Prepare Basil Chicken in Coconut-Curry Sauce

1/2 ts Ground cinnamon Cracked black pepper Hot cooked rice 3 tb Fresh basil; snipped 1/2 ts Ground cardamom 1/2 ts Ground cloves 1 tb olive oil 4 Chicken breast halves; Salt 1/2 ts Ground coriander 1/4 t sChili powder 1 lg Red onion; chopped 2 Jalapeno pepper; seeded 1/2 ts Ground cumin 1/4 ts Ground turmeric 1 tb Gingerroot; finely chopped Fresh basil 14 oz Unsweetened coconut milk 5 Garlic; minced 2 t sCornstarch
Calories Per Serving: 377

Rinse chicken; pat dry; cut in 1" pieces. Place in a medium bowl. In a small bowl stir together spices (cardamom to chili powder). Sprinkle over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or I the refrigerator 1-2 hours. In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-heat 2 minutes. Remove onion mixture. Add half the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from wok; cook and remove remaining chicken. Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil..