Ingredients for Basil Chicken In Coconut Curry Sauce
- 1 lb boneless, skinless chicken breast halves
- Ground Cardamom
- Cinnamon
- Clove
- Coriander
- Cumin
- Salt, to taste
- Pepper, to taste
- Ground Turmeric
- Chili Powder
- 1/2 large red onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 tbsp olive oil
- 1 (14 1/2 ounce) can unsweetened coconut milk
- Cornstarch
- 1/4 cup fresh basil leaves, chopped
- 1 tbsp fresh gingerroot, minced
- Cooked rice, for serving
- 1/2 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 2 tsp curry powder
- 1/2 tsp red pepper flakes (optional)
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How to Make Basil Chicken In Coconut Curry Sauce
- In a medium bowl, combine chicken with 1 tablespoon olive oil, salt, and pepper. Let stand for 30 minutes.
- Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in coconut milk, chicken broth, curry powder, soy sauce, brown sugar, ginger, and red pepper flakes (if using).
- Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
- Stir in fresh basil and cook for another 2 minutes.
- Serve hot over cooked rice. Garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
7g
Fat
96g
Carbs
3g
