Ingredients
Spices
- 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
Main Ingredients
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (or substitute with 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 to reduce heat)
- 1 (14 oz) can coconut milk
- 1 tsp Worcestershire sauce
- 1/3 cup fresh basil leaves, chopped (plus extra for topping)
- 1 Tbsp finely chopped fresh ginger
To Serve
- 2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, or preferred grain)
Instructions
- Mix Spices: In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric.
- Season Chicken: Place chicken pieces in a large bowl and sprinkle the mixed spices over them. Toss to coat evenly. Let the chicken marinate for 30 minutes to enhance the flavors.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and minced jalapeño peppers. Cook for about 3 minutes until softened, then add minced garlic and cook an additional 1 minute until fragrant. Remove this mixture from the skillet and set aside in a medium bowl.
- Cook Chicken: Add the remaining 1 tablespoon olive oil to the skillet. Add half of the chicken pieces, arranging them without overcrowding. Cook for a few minutes on each side until cooked through and lightly browned. Transfer cooked chicken to the bowl with the onion and jalapeño mixture. Repeat with the remaining chicken pieces and add them to the bowl.
- Prepare Coconut Curry Sauce: Pour the coconut milk into the now-empty skillet and heat over medium-high heat. Stir frequently until the sauce thickens and starts bubbling gently. Stir in Worcestershire sauce to add depth to the flavor.
- Combine and Simmer: Return the chicken and onion/jalapeño mixture to the skillet. Add chopped basil and fresh ginger. Cook together for 2 more minutes to meld the flavors and heat through.
- Serve: Spoon the basil chicken and coconut curry sauce over cooked brown rice or your choice of grain. Garnish with additional fresh basil if desired, and serve immediately for a delicious, comforting meal.
Notes
- You can substitute chicken thighs for breasts for a juicier outcome.
- Remove seeds from jalapeños to reduce heat or leave them in for more spice.
- Use other grains like quinoa or cauliflower rice for low-carb options.
- Adjust coconut milk quantity for thinner or thicker sauce based on preference.
- For a vegetarian version, replace chicken with firm tofu or chickpeas and adjust cooking times accordingly.
- Prep Time: 10 minutes (plus 30 minutes marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (influenced by South Asian flavors)
- Diet: Low Fat
