Ingredients
Spices
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
Chicken & Aromatics
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (can substitute for thighs)
- 2 tablespoon olive oil, divided
- ¾ cup chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (seeds removed to reduce heat if desired)
- 1 tablespoon finely chopped fresh ginger
- ⅓ cup fresh basil leaves, chopped (plus more for topping, if desired)
Sauce & Serving
- 1 14 oz. can coconut milk
- 1 teaspoon Worcestershire sauce
- 2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, etc.)
Instructions
- Prepare Spice Mix: In a small bowl, combine the cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well to create a fragrant spice blend.
- Season Chicken: Place the cut chicken pieces in a large bowl. Sprinkle the prepared spice mixture evenly over the chicken and toss to coat. Let the chicken marinate for 30 minutes to allow the flavors to penetrate.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño peppers and cook for about 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Remove the mixture from the skillet and transfer it to a medium bowl.
- Cook Chicken (First Half): Add the remaining 1 tablespoon of olive oil to the same skillet. Place half of the chicken pieces in the skillet, spreading them out to avoid overcrowding. Cook for a few minutes on each side until the chicken is cooked through and lightly browned. Remove the cooked chicken and add it to the bowl with the onion and jalapeño mixture.
- Cook Chicken (Second Half): Repeat the cooking process with the remaining chicken pieces, again cooking until browned and cooked through, then add to the bowl with the aromatics.
- Make Coconut Curry Sauce: Pour the can of coconut milk into the skillet and cook over medium-high heat, stirring frequently. Allow the sauce to thicken and bubble gently. Stir in the Worcestershire sauce to add depth of flavor.
- Combine and Finish Cooking: Return the bowl with the cooked chicken, onion, and jalapeño mixture to the skillet with the coconut curry sauce. Add the chopped fresh basil and ginger. Cook everything together for 2 more minutes to meld the flavors and heat through.
- Serve: Serve the basil chicken coconut curry over the cooked brown rice or your preferred grain. Spoon extra coconut curry sauce on top and garnish with additional fresh basil if desired.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Remove jalapeño seeds to reduce the spiciness according to your preference.
- Serve with quinoa, white rice, or cauliflower rice as healthier or lower-carb alternatives.
- For a vegetarian version, substitute tofu or chickpeas and adjust cooking times accordingly.
- Worcestershire sauce adds umami but can be omitted or replaced with soy sauce for a different flavor.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
