Basil Chicken in Coconut Curry Sauce

This Basil Chicken in Coconut Curry Sauce is absolutely delicious and so simple to make. Try this one for a yummy meal to serve at dinner tonight!

1/2 tsp. cumin

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground cardamom

1/2 tsp. black pepper

1/2 tsp. chili powder

1/2 tsp. salt

1/4 tsp. ground turmeric

1 lb. skinless boneless chicken breasts, cut into 1 inch pieces

2 Tbsp. olive oil, divided

3/4 cup chopped onion

5 cloves garlic, minced

2 jalapeno peppers, minced

1 14 oz. can coconut milk

1 tsp. Worcestershire sauce

1/4 cup fresh basil leaves, chopped

1 Tbsp. finely chopped fresh ginger

2-3 cups cooked brown rice

Combine all the spices in a small bowl.

Place chicken in a large bowl and sprinkle with spice mixture. Let sit for 30 minutes.

Heat 1 tablespoon oil in a large skillet over medium high heat. Add onion and jalapeno. Cook about 3 minutes. Add the garlic and cook one minute more or until fragrant. Remove mixture from skillet and place in a medium size bowl.

Add remaining oil to the same skillet, add half of the chicken pieces, spread out to make sure they are not overcrowded. Cook a few minutes on each side to cook through and brown lightly. Remove from the skillet and add to the medium bowl. Repeat with remaining chicken.

Pour the coconut milk into the skillet. Cook on medium high and stir until sauce thickens and starts to bubble. Stir in Worcestershire sauce.

Add the chicken and onion/jalapeno mixture back into skillet, add the basil and ginger. Cook for 2 more minutes.

Serve the chicken over cooked rice. Spoon more coconut curry sauce over the top. Garnish with more basil if desired.

Serves 4

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

Powered by AWS