INGREDIENTS
1/2 tsp
black pepper
13 1/2 oz
canned coconut milk
4
chicken breasts
1/4 tsp
chili powder
4 servings
cooked rice
1 tbsp
cooking oil
4 tsp
cornstarch
3 tbsp
fresh basil
1 tbsp
fresh gingerroot
5 cloves
garlic
1/2 tsp
ground cardamon
1/2 tsp
ground cinnamon
1/2 tsp
ground cloves
1/2 tsp
ground coriander
1/2 tsp
ground cumin
1/4 tsp
ground turmeric
2
jalapeno peppers
1 cup
red onion
1/2 tsp
salt