Basil Coconut Curry Chicken
Tender chicken in a highly flavorful coconut curry basil sauce served with rice or quinoa
Ingredients
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp coriander
- 1/2 tsp curry powder
- 1/2 tsp chili powder
- 1/4 tsp tumeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 lbs boneless, skinless chicken breast cut into 1/2 inch chunks
- 2 tbsp olive oil
- 1 onion chopped
- 5 garlic cloves minced
- 2 inch piece fresh ginger peeled and minced
- 2 jalapenos diced
- 1 14oz can coconut milk or light
- 1-2 tsp fish sauce to taste (see my favorite items page)
- juice from 2 limes
- 2 tsp sugar
- salt and pepper to taste
- 1/3 cup fresh Thai or regular basil chopped but leave a few larger leaves for garnish
Instructions
- Heat the oil in a deep skillet over medium high. Combine all the spices with chicken along with 1 tsp of kosher salt and mix well. Add chicken to the skillet and cook until browned on one side. Stir and cook until browned on all sides.
- Add the onion, garlic, ginger and jalapeno and cook, stirring often, until they are tender. Add the coconut milk, lime juice, fish sauce, sugar as well as the minced basil. Reduce heat to low and simmer until the sauce is thickened and flavorful. Adjust the seasoning using salt, pepper, fish sauce, lime and sugar. You can add a little water if the pan gets too dry.
- Serve over rice or quinoa with fresh basil to garnish.
Tried this recipe?Let us know how it was!