Madison Saddler

Basil Chicken in Coconut Curry Sauce

Rice

Chocolate Haupia Pie

Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)

1 tablespoon olive oil

1 14-ounce can light coconut milk

1 tablespoon cornstarch

1 tablespoon dried basil

1 teaspoon grated fresh ginger – if not using fresh, use ½ teaspoon

3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to   skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Chocolate Haupia Pie

1 (9 inch) unbaked pie crust

 1 cup milk

 1 (14 ounce) can coconut milk

 1 cup white sugar

 1 cup water

 1/2 cup cornstarch

 1 1/4 cups semi-sweet chocolate chips

 1 1/2 cups heavy cream

 1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.

In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.

In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.

Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.