Curry Chicken

• 1 Cup Coconut Thai BLENDABELLA
• 3 Boneless, skinless chicken breasts
• 2 Tbsp Dried basil leaves
• 2 tsp Salt
• 3/4 tsp Pepper
• 2 Tbsp Yellow curry powder
• 1 Tbsp Garam masala
• 1 Large red onion, chopped
• 8 Cloves Garlic, minced
• 1 1/2 Tbsp Cornstarch
• 2 Tbsp Water
• 1 tsp Ginger powder
• 1/3-1/2 Cup Fresh basil, chopped
• 1 (14oz) Can Coconut Milk (preferably full-fat)

Instructions

1. Heat oil in a large pot.
2. Chop the chicken into large chunks. Sprinkle with a little salt and pepper and half of the curry and half of the garam masala.
3. Toss to coat evenly.
4. Cook chicken in the pot for 8 minutes, turning once. Remove from pot and set aside.
5. Add in more oil if necessary. Add the remaining curry and garam marsala.
6. Cook, stirring occasionally for 1 minute.
7. Add the onion. Continue to cook for 2 minutes or until the onion is tender, stirring often.
8. Add the garlic and cook for 30 more seconds then add coconut milk, salt, and pepper.
9. In a small bowl, whisk together the water and cornstarch. Whisk into the sauce.
10. Simmer for 15 minutes and add the chicken and BLENDABELLA into the sauce. Stir to combine and heat for 3 minutes then serve over rice with fresh basil.