Description
This Basil Chicken in Coconut Curry Sauce is incredibly easy to make and absolutely packed with delicious spice and flavor.
Ingredients
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 lb skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- ¾ cup chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced
- 1 (14 oz) can coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves, chopped (plus more for topping)
- 1 tablespoon finely chopped fresh ginger
- 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice)
Instructions
- Mix all spices (from cumin through turmeric) in a small bowl.
- Place chicken in a large bowl and sprinkle with spice mixture. Let marinate for 30 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and jalapeño; cook for 3 minutes. Add garlic and cook 1 more minute. Remove mixture and set aside.
- Add remaining oil to skillet. Cook half of the chicken pieces until browned and cooked through. Remove and repeat with remaining chicken.
- Pour coconut milk into skillet and cook, stirring, until thickened and bubbling. Stir in Worcestershire sauce.
- Add chicken, onion mixture, basil, and ginger back to skillet. Cook for 2 more minutes.
- Serve over rice and spoon coconut curry sauce on top. Garnish with extra basil if desired.
Notes
- Recipe adapted from Simply Recipes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: American, Thai