Ingredients
Chicken and Spices
- 1½ pound chicken breasts (boneless and skinless, cut into small cubes)
- 2 tablespoon curry powder
- ½ teaspoon chili powder
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Vegetables and Aromatics
- 1 onion (chopped)
- 3 cloves garlic (finely minced)
- 1 jalapeno pepper (seeded and chopped)
- ¼ cup fresh basil (torn roughly)
Liquids
- 2 tablespoon olive oil
- 14 ounce coconut milk (1 can)
- ½ cup chicken broth (low sodium or no sodium added)
Instructions
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken and sprinkle with curry powder, chili powder, salt, and pepper. Toss well to coat and cook for about 5 minutes until the chicken begins to brown.
- Cook the Onion: Add the chopped onion to the skillet with the chicken. Cook for about 5 minutes until the onion becomes translucent, stirring occasionally.
- Add Garlic and Jalapeno: Stir in the minced garlic and chopped jalapeno pepper, cooking for about 30 seconds until the garlic becomes fragrant.
- Simmer the Curry: Pour in the chicken broth and coconut milk. Bring the mixture to a boil, then reduce the heat to medium. Simmer for 5 minutes, allowing the flavors to meld together.
- Finish and Serve: Taste the curry and adjust seasoning with salt and pepper if needed. Stir in the fresh basil leaves just before removing from heat. Serve warm over rice.
Notes
- For extra heat, leave some jalapeno seeds in or add a pinch of cayenne pepper.
- You can substitute chicken thighs for breasts for a juicier texture.
- Serve with steamed jasmine or basmati rice for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Fresh basil is key for aromatic flavor; dried basil will not provide the same freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
