Poultry
Coconut Chicken Chili

  • 1 pound boneless, skinless chicken breasts, but into 1-inch cubes
  • 1 large onion, chopped
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 tablespoon all purpose flour
  • 1 14-ounce can coconut milk
  • 1 tablespoon peanut butter
  • 1 cup water
  • 3 medium carrots, shredded
  • 1 celery rib, sliced (optional)
  • 1 green onion, sliced
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • Dash salt

In a large saucepan, cook chicken, onion, chili powder, ground ginger and cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is almost cooked through. Stir in flour; cook 1 minute longer.

Stir in coconut milk, peanut butter, and water. Bring to a boil, stirring occasionally.

Stir in carrots, celery, green onion, garlic, and chopped basil. Return to boiling, then reduce heat and simmer, uncovered, for 10 minutes.

Notes

Serve with rice and top with basil leaves.

Adapted from Better Homes & Gardens magazine.