Modifications: I cut the recipe in half, except for the ginger (used the whole tsp) and jalopeno (used 3/4 of a pepper).
Preparation: easy and straightforward. Only thing to remember is to coat the chicken and chill it in advance. I was very careful with the jalopeno seeds and ribs this time - no unhappy incidents!
Verdict: One of our favourites from this blog. It felt healthy, was easy to make, and the enticing cooking smells did turn into delicious tastes. There was dimension to this dish, which was part of the appeal. The coconut milk provided a light creamy sauce, instead of the heavy sauce that results from milk cream. The ginger and basil lightened it up and the jalopeno was indeed quite mild. I would opt for more jalopeno next time - maybe one and a half peppers. I also intend to use this chicken spice coating in the future for other dishes (the jambalaya comes to mind).
Between the curried soup of last week and this week's basil chicken, I plan to stock up on coconut milk!
Between the curried soup of last week and this week's basil chicken, I plan to stock up on coconut milk!
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