in Coconut Curry Sauce
Basil Chicken in Coconut Curry Sauce is incredibly easy to make & packed with delicious spice & flavor.
Serves: 4 Prep Time: 15 mins. Marinade Time: 30 mins. Cook Time: 15 mins.
4.8 stars from 19 votes
-Spices (see next slide) -1 lb. skinless, boneless chicken breasts (or thighs), cut into 1-inch pieces -2 Tbsp olive oil -3/4 cup chopped onion -5 garlic cloves, minced -2 jalapeños, minced -14-oz. can coconut milk -1 tsp Worcestershire sauce -1/3 cup fresh basil -1 Tbsp chopped ginger 2-3 cups cooked brown rice (or grain of choice)
Mix spices in a bowl: cumin, cinnamon, cloves, cardamom, chili powder, turmeric, pepper, salt
Sprinkle spice mixture over chicken. Let marinade for 30 minutes.
Cook in olive oil for 3 minutes. Add garlic and cook 1 more minute.
Cook Onion & Jalapeño
Remove from skillet to medium bowl.
Add more olive oil to skillet and add 1/2 chicken pieces. Cook until browned. Repeat with remaining chicken.
Place cooked chicken in bowl with onion and jalapeńo.
Cook coconut in skillet until sauce thickens and bubbles. Add Worcestershire sauce.
Add chicken and onion/jalapeño mixture back to skillet, along with basil & ginger and cook for 2 minutes.
Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.