Basil Chicken In Coconut Curry Sauce

11 May 2019 Bookmark0
OklokShare - This Basil chicken in Coconut Curry Sauce is distinctly clean to make and honestly filled with delicious spice and flavor.


Please, please don’t be intimidated via the seemingly lengthy list of substances on this recipe. plenty of them are spices that you in all likelihood already have in your pantry (if not, you need to due to the fact you’ll absolutely use them again!). no matter all the ones elements (spices), this basil chook in coconut curry sauce is so, so easy.

Basil Chicken In Coconut Curry Sauce

You could use both chicken breasts or chook thighs for this recipe, so it’s definitely up to you. I will inform you that in case you don’t like cooking with chicken breasts due to the fact they may be dry and bland, you don’t have to worry about that with this recipe!

Begin by way of blending all those beautiful spices together in a small bowl. Then placed your chicken pieces in a large bowl and sprinkle the spice mixture throughout it. Allow it the fowl relaxation for about 30 minutes.

Basil Chicken In Coconut Curry Sauce

Warmth 1 Tbsp of oil in a massive skillet over medium-high heat. Add the chopped onion and jalapeno and cook for approximately 3 mins. Then upload the garlic and cook dinner for one extra minute. Do away with the veggies from the pan and put in a medium sized bowl and set apart.

  • 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
  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)
  • 2 Tbsp olive oil, divided
  • 3/4 cup chopped onion (from 1 large onion)
  • 5 cloves garlic, minced
  • 2 jalapeno peppers, minced (remove seeds if you want to cut down on heat in dish)
  • 1 14 oz. can coconut milk
  • 1 tsp Worcestershire sauce
  • 1/4 cup fresh basil leaves, chopped (plus more for topping, if desired)
  • 1 Tbsp finely chopped fresh ginger
  • 2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)

  1. Blend all of the spices (from the cumin to the turmeric) in a small bowl. 
  2. Vicinity chook in a large bowl and sprinkle the spice mixture over it. let it take a seat for half-hour.
  3. Warmness 1 Tbsp of oil in a large skillet over medium-high warmth. add onion and jalapeno and prepare dinner for about 3 minutes. Then upload the garlic and prepare dinner for one extra minute, until aromatic. put off mixture from skillet and place in a medium length bowl.
  4. Add ultimate Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re now not overcrowded. 
  5. Prepare dinner for a few minutes on every facet to prepare dinner through and gently brown. While cooked thru, get rid of from the skillet and add them to the bowl of onion/jalapeno.
  6. Repeat with ultimate chicken and remove that to the bowl, too.
  7. Pour the coconut milk into the skillet. cook dinner on medium-high and stir until sauce thickens and begins effervescent a piece. blend within the Worcestershire sauce.
  8. Upload the fowl and onion/jalapeno mixture lower back into the skillet, along side basil and ginger and cook for two extra minutes.
  9. Serve basil chicken over rice. Spoon extra coconut curry sauce over the pinnacle. top with more basil if desired.


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