Basil Coconut Chicken (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
1 teaspoon salt, split in half
02 -
1/4 teaspoon chili powder
03 -
1/2 teaspoon ground pepper
04 -
4 chicken breast halves, no skin or bones, cut into 1-inch cubes
05 -
2 teaspoons curry seasoning
→ Sauce and Aromatics
06 -
1 medium red onion, diced
07 -
5 garlic cloves, finely chopped
08 -
1 jalapeno, seeds removed, finely diced
09 -
1/2 cup thick cream
10 -
1 can of coconut milk (14 oz, regular or light)
11 -
1 tablespoon of cooking oil (olive works best)
12 -
1 tablespoon cornstarch
13 -
1 tablespoon dried basil
14 -
1/4 teaspoon ground ginger
→ To Serve
15 -
3 to 4 cups of warm, cooked rice
# Instructions:
01 -
Slice the chicken breast into bite-sized pieces (1-inch chunks) and set them in a bowl.
02 -
Mix up the curry powder, half of the salt, pepper, and chili powder, then sprinkle it over the chicken. Toss it all together until well coated.
03 -
Cover the chicken and leave it chilling for 1 to 2 hours.
04 -
Heat up the oil in a large pan on medium-high. Toss in the onion, garlic, ginger, basil, and jalapeno, cooking until the onion turns soft and see-through.
05 -
Add the chicken and the rest of the salt into the pan. Cook it for about 5 to 6 minutes, making sure the chicken is fully cooked through.
06 -
Whisk together the coconut milk, cream, and cornstarch until it turns smooth with no lumps.
07 -
Pour the sauce mixture carefully into the pan, stirring quickly and constantly. Cook until it thickens slightly and starts bubbling.
08 -
Let the mixture simmer for another 5 to 10 minutes. Spoon it over rice while it's hot and enjoy.
# Notes:
01 -
If you want it spicier, keep the jalapeno seeds or sprinkle in a bit more chili powder.