Basil Chicken in Coconut Curry Sauce

This Basil Chicken in Coconut sauce is implausibly simple to create and fully filled with delicious spice and flavor.

Sometimes I pay longer attempting to make a decision what to create for dinner than I do truly creating dinner. However after I simply can’t decide what to create, I typically head over to my favorite blogs and simply browse. You all understand I’m passionate about Martha Stewart and everything she will, however her web site isn't simple to navigate for inspiration.

Most blogs ar a lot of easier to browse and realize pleasant-tasting dishes to create. One among my favorite blogs to browse is just Recipes. I will head over there after I don't have any plan what to create and frequently come back away with a minimum of 3 ideas in no time in the slightest degree. now one among those ideas was Basil Chicken in Coconut sauce. It went on my must-make list in real time.

Please, please don’t be intimidated by the ostensibly long list of ingredients during this instruction. various them ar spices that you just most likely have already got in your storage room (if not, you ought to as a result of you’ll undoubtedly use them again!). Despite all those ingredients (spices), this basil chicken in coconut sauce is thus, so easy.

You can use either chicken breasts or chicken thighs for this instruction, thus it’s wholly up to you. I'll tell you that if you don’t like change of state with chicken breasts as a result of they will be dry and bland, you don’t ought to worry this with this recipe!

INGREDIENTS :

• 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 jalapeño 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!)

INSTRUCTIONS :

1. Mix all the spices (from the cumin to the turmeric) in a small bowl. 
2. Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.
3. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl.
4. Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too.
5. Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
6. Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes.
7. Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.

Source https://wearenotmartha.com/basil-chicken-in-coconut-curry-sauce/