Basil Chicken in Coconut Curry

Just the name of this meal is making us salivate right now. This is our go to when we have company over and want to make a dish that everyone will enjoy, but that doesn’t take hours to prepare. It isn’t hard to make, but seems super exotic…SCORE.
Ingredients:
+3 skinless, boneless chicken breast halves
+2 teaspoons curry powder
+1 teaspoon salt
+½ teaspoon pepper
+¼ teaspoon chili powder
+1 medium red onion, chopped
+5 cloves garlic, minced
+2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
+1 tablespoon olive oil
+1 14-ounce can light coconut milk
+1 tablespoon cornstarch
+1 tablespoon dried basil
+1 teaspoon grated fresh ginger
+3 cups hot cooked rice
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+Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours. (This step allows the flavor to really sink into the chicken, but if you do not have hours to spare, don’t do this step and just move on to the next!)
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 +In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.
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If you like the curry thin, do not add the cornstarch. We added it to ours and this is how thick it turned out. It is delicious either way, just depends on personal preference!
If your local grocery store carries naan, we definitely recommend serving the dish with it as a side. If not, we have used pita bread before and it is just as good and a bit cheaper! For some extra flavor, pour some oil into a pan and heat it on the stove. Then, sprinkle some garlic powder into the oil and cook the naan/pita on each side until just a tiny bit crispy!
We also recommend adding more salt than the recipe calls for. Add the correct amount and be sure to taste after it is cooked and then salt to taste!
Happy cooking!

 

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