Chicken in Spicy Basil-Coconut Sauce

Season chicken cutlets with half a teaspoon each of ground coriander, ground cinnamon, chili powder, and salt and sear them on both sides in a couple of tablespoons of olive oil. Remove from the pan, add more oil if needed, and cook sliced red onion, three minced cloves of garlic, and two-seeded Thai chiles for about four minutes. (If you like more heat, don’t seed one or both of the chiles.) Return the chicken to the pan along with about a cup of coconut milk, a couple of dashes of fish sauce, and a few tablespoons of chopped basil. Cook until the coconut milk begins to bubble; reduce to a steady simmer and continue cooking until the chicken is done. Serve the chicken and sauce over rice with fresh lime wedges, garnished with more basil, or cilantro or mint (or all three).

— Recipe from Mark Bittman’s Kitchen Express