Basil Chicken in Coconut Curry Sauce

 

Ingredients

• Spice Mixture:

  • ½ tsp cumin
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • ½ tsp ground black pepper
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp ground turmeric

• Chicken and Sauce:

  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute with thighs)
  • 2 Tbsp olive oil, divided
  • ¾ cup chopped onion (from 1 medium onion)
  • 5 cloves garlic, minced
  • 2 jalapeño peppers, minced (remove seeds if you want to cut down on heat)
  • 1 14 oz. can coconut milk
  • 1 tsp Worcestershire sauce
  • ⅓ cup fresh basil leaves, chopped (plus more for topping, if desired)
  • 1 Tbsp finely chopped fresh ginger
  • 2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or your preferred grain)

Instructions

1. Prepare the Spice Mixture:

   • In a small bowl, mix together the cumin, cinnamon, ground cloves, ground cardamom, ground black pepper, chili powder, salt, and ground turmeric.

2. Season the Chicken:

   • Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Let the chicken sit for 30 minutes to marinate.

3. Cook the Aromatics:

   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño peppers, and cook for about 3 minutes. Then add the minced garlic and cook for one more minute until fragrant. Remove the mixture from the skillet and place it in a medium-sized bowl.

4. Cook the Chicken:

   • Add the remaining tablespoon of olive oil to the same skillet. Add half of the chicken pieces, spreading them out to ensure they’re not overcrowded. Cook for a few minutes on each side until cooked through and lightly browned. Remove the cooked chicken from the skillet and place it in the bowl with the onion/jalapeño mixture. Repeat with the remaining chicken.

5. Make the Sauce:

   • Pour the coconut milk into the skillet. Cook on medium-high heat, stirring until the sauce thickens and starts to bubble. Mix in the Worcestershire sauce.

6. Combine and Finish:

   • Add the cooked chicken and the onion/jalapeño mixture back into the skillet, along with the chopped basil and fresh ginger. Cook for an additional 2 minutes to blend the flavors.

7. Serve:

   • Serve the basil chicken over cooked rice or your preferred grain. Spoon more coconut curry sauce over the top and garnish with additional chopped basil if desired.

Enjoy your Spicy Basil Chicken with Coconut Curry Sauce!