Basil Chicken in Coconut Curry Sauce

Ingredients

• 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
• 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for 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 in dish)
• 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 whatever you desire!)

Instructions

• Mix all the spices (from the cumin to the turmeric) in a small bowl. 
• Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.
• Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl.
• Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too.
• Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
• Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes.
• Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.

Video

Notes

• Recipe adapted from Simply Recipes