Prep Time: 15 mins | Cook Time: 15 mins | Chicken Marinating Time: 30 mins | Total Time: 30 mins | Servings: 4
This basil chicken in coconut curry sauce is a mouthwatering dish with tons of delicious spice and flavor. It’s incredibly easy to whip up and ready in a snap. This amazing chicken dish is another great addition to your weekly menu rotation.
Ingredients
2 tablespoons olive oil, divided
½ teaspoon cumin
½ teaspoon ground cloves
½ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon chili powder
¼ teaspoon ground turmeric
1 pound skinless, boneless chicken breasts, cut into 1” pieces (you can substitute for thighs)
¾ c. chopped onion (from 1 medium onion)
5 cloves garlic, minced
½ teaspoon salt
1 14-ounces can of coconut milk
1 teaspoon Worcestershire sauce
½ teaspoon ground black pepper
1 tablespoon finely chopped fresh ginger
2 jalapeno peppers, minced (for less kick, remove the seeds)
2-3 c. cooked brown rice (or use white rice, quinoa, cauliflower rice, or whatever you desire)
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, place all the spices. Mix well until blended.
Step 2: In a large bowl, place the chicken and sprinkle the spice mixture over it. Allow the chicken to sit for about 30 minutes.
Step 3: In a large skillet, heat 1 tbsp oil over medium-high heat. Once the oil is hot, add the onion and jalapeno to the skillet and cook for about 3 minutes. Add the garlic and continue to cook for another minute until aromatic. In a medium-sized bowl, transfer the mixture.
Step 4: In the now-empty skillet, add the rest of the tablespoon oil and add half of the pieces of chicken. Spread the chicken to make sure they are not overcrowded. Cook the chicken pieces for a couple of minutes per side until lightly brown and cooked through. Add the cooked chicken to the bowl of 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 and stir until the sauce has thickened and begins to bubble a little. Then, stir in the Worcestershire sauce.
Step 6: Into the skillet, return the chicken and onion/jalapeno. Add the basil and ginger, then cook for additional 2 minutes.
Step 7: Remove from the heat when done and serve the basil chicken over rice. On top, spoon extra coconut curry sauce. If desired, garnish with more basil. Enjoy!
Ingredients
- 2 tablespoons olive oil, divided
- ½ teaspoon cumin
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon chili powder
- ¼ teaspoon ground turmeric
- 1 pound skinless, boneless chicken breasts, cut into 1” pieces (you can substitute for thighs)
- ¾ c. chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- ½ teaspoon salt
- 1 14-ounces can of coconut milk
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground black pepper
- 1 tablespoon finely chopped fresh ginger
- 2 jalapeno peppers, minced (for less kick, remove the seeds)
- 2-3 c. cooked brown rice (or use white rice, quinoa, cauliflower rice, or whatever you desire)
- ⅓ c. fresh basil leaves, chopped (plus more for topping, if desired)
Instructions
Step 1: In a small bowl, place all the spices. Mix well until blended.
Step 2: In a large bowl, place the chicken and sprinkle the spice mixture over it. Allow the chicken to sit for about 30 minutes.
Step 3: In a large skillet, heat 1 tbsp oil over medium-high heat. Once the oil is hot, add the onion and jalapeno to the skillet and cook for about 3 minutes. Add the garlic and continue to cook for another minute until aromatic. In a medium-sized bowl, transfer the mixture.
Step 4: In the now-empty skillet, add the rest of the tablespoon oil and add half of the pieces of chicken. Spread the chicken to make sure they are not overcrowded. Cook the chicken pieces for a couple of minutes per side until lightly brown and cooked through. Add the cooked chicken to the bowl of 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 and stir until the sauce has thickened and begins to bubble a little. Then, stir in the Worcestershire sauce.
Step 6: Into the skillet, return the chicken and onion/jalapeno. Add the basil and ginger, then cook for additional 2 minutes.
Step 7: Remove from the heat when done and serve the basil chicken over rice. On top, spoon extra coconut curry sauce. If desired, garnish with more basil. Enjoy!
