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An easy and flavorful dish with hints of cinnamon and turmeric ready in under 30 minutes!
Warm oil in a large skillet over medium high heat.
In a medium bowl toss chicken with flour, 1/4 teaspoon salt and pepper.
Add chicken to the skillet and cook, stirring occasionally until all sides are brown and it is cooked thoroughly. Add in onions and garlic and cook until onions are tender, about 5 minutes.
In a small bowl mix cornstarch with coconut milk. Add this mixture into the skillet along with the basil, cinnamon, turmeric and remaining salt and stir until combined. Cook for another 3-4 minutes until sauce has thickened.
Serve over rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!