2 Tbsp oil
1 pound chicken parts, boned, skinned or not
as you choose
2 onions, large, in 1/4 wedges
4 cloves garlic; thin sliced
3 jalapeno peppers; stem/slice
1 Tbsp caraway seeds; ground
1 tps cinnamon,
28 oz coconut milk
2 cups thai basil,
2 cups opal basil, fresh; chopped (see note)
salt & pepper
In a large, nonstick skillet, heat the oil
over moderate heat. Add the chicken in batches and brown on all sides.
Remove with a slotted spoon and reserve.
Using the same skillet and the oil and
chicken fat remaining in it, cook the onions, and when half cooked add the
garlic, jalapeno peppers, caraway, and cinnamon.and
stirring constantly, cook until the garlic is colored. Add the reserved
chicken. Pour in the coconut milk and stir
well, scraping the bottom to remove any browned particles.
Cook, partially covered until the chicken
is done and the sauce reduced by 1/3. Add the basil, and mix gently. Season
with salt and pepper, and serve immediately.
Note: We usually can't get Thai and opal
basil. But a mix of regular basil and fresh chopped coriander works