Prep Time: 15 mins | Cook Time: 15 mins | Chicken Marinating Time: 30 mins | Total Time: 30 mins | Yield: 4 servings
Super easy to make and ready in a snap. This basil chicken in coconut curry sauce is loaded with spice and amazing flavor. For a filling meal, serve this over rice, and do not forget to spoon some extra sauce on top!
Ingredients
2 tablespoons olive oil, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces (or use thighs)
½ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon salt
¼ teaspoon ground turmeric
½ teaspoon ground black pepper
½ teaspoon chili powder
¾ c. chopped onion (from 1 medium onion)
5 cloves garlic, minced
1 14-ounces can of coconut milk
2 jalapeño peppers, minced (remove seeds if you want to cut down on heat)
1 teaspoon Worcestershire sauce
1 tablespoon finely chopped fresh ginger
2-3 c. cooked brown rice (or use white rice, quinoa, cauliflower rice, or whatever you prefer)
⅓ c. fresh basil leaves, chopped (plus more for topping, if desired)
How to make Basil Chicken in Coconut Curry Sauce
Step 1: In a small bowl, combine all the spices.
Step 2: In a large bowl, place the chicken and sprinkle with the spice mixture, coating all sides. Set the chicken aside for about 30 minutes.
Step 3: In a large skillet, heat 1 tbsp oil over medium-high heat. Once hot, add the onion and jalapeno. Cook for about 3 minutes before adding in the garlic. Continue to cook for a minute more or until aromatic. In a medium-sized bowl, transfer the mixture.
Step 4: To the same skillet, add the rest of the oil. Then, add half of the chicken pieces, making sure to spread them out so the pan will not be crowded. Cook the chicken for a couple of minutes on each side until completely cooked and lightly brown. Transfer the cooked chicken to the bowl with onion/jalapeno. Do the same with the rest of the chicken.
Step 5: Into the skillet, pour the coconut milk. Cook over medium-high heat, stirring until the sauce begins to be slightly bubbly and thickened. Then, stir in the Worcestershire sauce.
Step 6: Return the chicken and onion/jalapeno mixture to the skillet. Add the basil and ginger and cook for additional 2 minutes.
Step 7: Over rice, serve the basil chicken. On top, spoon more coconut curry sauce. If desired, garnish with extra basil. Enjoy!
Basil Chicken in Coconut Curry Sauce
Ingredients
- 2 tablespoons olive oil divided
- 1 pound skinless boneless chicken breasts, cut into 1-inch pieces (or use thighs)
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ¾ c. chopped onion from 1 medium onion
- 5 cloves garlic minced
- 1 14- ounces can of coconut milk
- 2 jalapeño peppers minced (remove seeds if you want to cut down on heat)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped fresh ginger
- 2-3 c. cooked brown rice or use white rice, quinoa, cauliflower rice, or whatever you prefer
- ⅓ c. fresh basil leaves chopped (plus more for topping, if desired)
Instructions
- In a small bowl, combine all the spices.
- In a large bowl, place the chicken and sprinkle with the spice mixture, coating all sides. Set the chicken aside for about 30 minutes.
- In a large skillet, heat 1 tbsp oil over medium-high heat. Once hot, add the onion and jalapeno. Cook for about 3 minutes before adding in the garlic. Continue to cook for a minute more or until aromatic. In a medium-sized bowl, transfer the mixture.
- To the same skillet, add the rest of the oil. Then, add half of the chicken pieces, making sure to spread them out so the pan will not be crowded. Cook the chicken for a couple of minutes on each side until completely cooked and lightly brown. Transfer the cooked chicken to the bowl with onion/jalapeno. Do the same with the rest of the chicken.
- Into the skillet, pour the coconut milk. Cook over medium-high heat, stirring until the sauce begins to be slightly bubbly and thickened. Then, stir in the Worcestershire sauce.
- Return the chicken and onion/jalapeno mixture to the skillet. Add the basil and ginger and cook for additional 2 minutes.
- Over rice, serve the basil chicken. On top, spoon more coconut curry sauce. If desired, garnish with extra basil. Enjoy!
