Recipe

Basil Chicken In Coconut Curry Sauce Recipe

Add Step-by-Step Photos	Fondue / All my dishes 1 year, 7 months ago This basil coconut chicken curry recipe is easy to pull together and tasty (no leftovers!). Use and chicken thigh meat instead of breast meat for a richer flavor. Prep:40m Cook:20m Servings:6	Fondue
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Ingredients

1/2 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon cumin

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

1/2 teaspoon freshly ground black pepper

1/4 teaspoon chili powder

1/4 teaspoon tumeric

1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)

1 large red onion, chopped (about 1 cup)

5 cloves garlic, minced

2 jalapeño peppers, seeded and minced

2 Tbsp olive oil or grapeseed oil

1 14-oz can coconut milk

2 teaspoons cornstarch

1 teaspoon Worcestershire sauce

3 Tbsp fresh basil leaves, chopped

1 Tbsp finely chopped fresh ginger

Hot cooked rice

Directions

In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, black pepper, chili powder, and tumeric. Set aside.

Cut chicken into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature.

In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a bowl. Set aside. Use the same pan for the next step.

Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, brown for a few minutes on each side. After they are cooked through, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.

Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.

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