Basil Chicken in Coconut Curry Sauce #dinner #easyrecipe

This Basil Chicken in Coconut Curry Sauce is fantastically simple to make and completely pressed with scrumptious zest and flavor.

If it's not too much trouble kindly don't be threatened by the apparently not insignificant rundown of fixings in this formula. Heaps of them are flavors that you most likely as of now have in your wash room (if not, you ought to on the grounds that you'll unquestionably utilize them once more!). In spite of every one of those fixings (flavors), this basil chicken in coconut curry sauce is along these lines, so natural.

You can utilize either chicken bosoms or chicken thighs for this formula, so it's absolutely up to you. I will reveal to you that in the event that you don't care for cooking with chicken bosoms since they can be dry and tasteless, you don't need to stress over that with this formula!

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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.

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