Coconut Curry Chicken with Basil

The spice blend in this recipe really packs in the flavor, and is complemented by the light and creamy coconut milk and fresh basil.  You can make it as spicy as you like by altering the amount of jalapeno pepper that goes in the recipe.  Served over rice, this is a delicious and satisfying meal!  I found this recipe on Simply Recipes and only made a couple slight changes with the amount of spices used.  This was also a great way to use up some of the fresh basil from our garden before the cold sets in!

Ingredients:

• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cloves 
• 1 lb boneless skinless chicken thigh or breast, cut into 1 inch chunks
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced (we left the seeds in but it was pretty spicy)
• olive oil or grapeseed oil
• 1 14-oz can coconut milk
• 2 teaspoons cornstarch
• 1 teaspoon Worcestershire sauce
• 3 tablespoon fresh basil leaves, chopped
• 1 tablespoon finely chopped fresh ginger
• salt and pepper

Directions:
Mix all of the spices (first 8 ingredients) together in a bowl.  Add the chicken and stir until all of the pieces are evenly coated.  Let it sit for at least 30 minutes at room temp, or in the fridge for an hour or two.   

In a large skillet, heat one tablespoon of oil over medium-high heat and add the onion and jalapeno peppers.  Sprinkle some salt and pepper and let them cook for about 5 minutes, stirring occasionally.  Add the garlic and cook for 2-3 minutes more.  Remove this mixture and place it into a medium bowl so you can use the same pan for the chicken. 
You will likely have to do the chicken in two batches to make sure it doesn't get over-crowded in the pan.  Heat another tablespoon of oil over medium-high and place the chicken into the skillet.  Brown for a few minutes on each side, and until the chicken is fully cooked through.  Remove to the bowl with onions, and then continue with the remaining chicken.

Meanwhile, open the coconut milk and mix a couple tablespoons with the corn starch in a small bowl until it has dissolved.  Once all of the chicken is cooked and removed from the pan, add the coconut milk along with the corn starch mixture.  Cook over medium heat and stir until thick and bubbly.  Add the Worcestershire, basil, and ginger. 

Stir to combine and then add the chicken and onion mixture.  Mix well so all of the chicken is coated in the sauce. 

Serve over hot rice, and enjoy!  

Warm French Lentils with Mustard Vinaigrette

Lentils are not something I grew up enjoying... in fact I remember my mom making lentil soup and I refused to even try it.  The smell, the color, the fact that they are healthy.. all reasons I wasn't interested.  They've never really made it into my adult cooking palette until now- thanks to Ina Garten.  I was watching Barefoot Contessa and she made these warm French lentils that looked so amazing I just had to try it.  I spotted some French lentils at the Chelsea Market on a trip to NYC, and finally made the recipe last night.  There were a couple unique things about the recipe that caught my eye when I watched Ina make it.  Along with the lentils and water, she put a clove-stuffed onion and a turnip to give them a unique flavor.  The flavored lentils are mixed in with the sauteed celery and onion, and topped with the sweet mustard vinaigrette to create one super flavorful lentil dish.  Now that I'm a fan of lentils, I can't wait to find more great recipes!

Ingredients:

2 stalks celery, sliced

2 carrots, sliced

1 large shallot, finely diced
2 cloves of garlic, minced

2 tablespoons olive oil

1 peeled onion, stuck with 6 cloves

1 turnip, peeled and halved

4-6 cups water

1 cup French lentils

3 tablespoons olive oil

3 teaspoons dijon mustard

2 tablespoons red wine vinegar

2 teaspoons salt

1/2 teaspoon pepper

Directions:

In a skillet, heat the first two tablespoons of olive oil over medium heat.  Add the celery, carrot and shallot with 1/2 teaspoon salt, and cook for about 5 minutes until they are softening.  Add the garlic and continue cooking for 5 more minutes.  Set to the side.  

Meanwhile, in a medium-large sauce pan combine the lentils, onion, turnip, and water with a teaspoon of salt.  Bring to a boil and then simmer uncovered for about 15-20 minutes or until lentils are cooked through without being mushy.  At this point, drain the lentils and return to the pot off the heat.  

Mix the vegetables in.  In a small bowl, combine the remaining oil, mustard, and red wine vinegar with 1/2 teaspoon salt and pepper.  Whisk to combine, and then pour the vinaigrette over the warm lentils and mix.  

The lentils will absorb the flavors immediately because of their heat.  Taste for more salt and pepper.  The vinaigrette provides a nice acidic touch to the dish and the flavor of the cloves really comes through in the background.  Serve as a side dish with fish, chicken, or pork.  We had it with a salmon recipe similar to this one and it was delicious!