I don't remember where I originally got this recipe, and I've been making it for years, but of course I've changed it some. It was perfect for when we moved back to Japan and didn't have an oven yet--you just need a rice cooker and a frying pan.
This is a good amount for four people, with a little bit leftover for two kids the next day.
- 3 chicken breasts
- one onion, chopped
- many garlic cloves, minced
- oil for cooking (I use coconut)
- 1 can coconut milk
- 1 tablespoon cornstarch or potato starch (katakuriko)
- this spice mix: 2 teaspoons curry powder, 1.5 teaspoons sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon chili powder, 1 teaspoon dried parsley, 1 tablespoon dried basil, 1 teaspoon powdered ginger, and 1 teaspoon turmeric powder
Cut up the chicken breasts into bite-sized pieces and coat with the spice mix. Chill in the fridge for an hour or two. Get your rice going in your rice cooker.
After the chicken has done its thang in the fridge, fry the chopped onion and the minced garlic in the coconut oil, then add in the chicken. When it's cooked through, mix the can of coconut milk with the cornstarch (or potato starch) and pour in. Let it simmer a little bit until it's heated through and thickened, then serve over rice.
Somehow the basil and curry and creamy-sweet coconut milk really work together!