Ingredients
The following ingredients have 4 Servings
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- 1 lb. skinless, boneless chicken breasts, (cut into 1-inch pieces (you can substitute for thighs))
- 2 Tbsp olive oil, (divided)
- 3/4 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
- 1/3 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!))
Instruction
- 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.
