Basil Chicken in Coconut Curry Sauce Recipe
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeño peppers, seeded and minced
2 Tbsp olive oil or grapeseed oil
1 14-oz can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 Tbsp fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger
- In a small bowl, mix the salt, coriander, cumin, cloves, cinnamon, ground cardamom powder, black pepper, chili and turmeric. Set aside.
- Rinse the chicken dry. Cut into 1-inch pieces. Put in a bowl and sprinkle the spice mixture on all parts. Coat well and let stand for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
- In a skillet 3 tablespoons oil 1 large heat over medium-high. Add the onion and jalapenos and cook for 3 minutes. Add garlic and cook 1 minute more. Remove the onions, peppers and garlic from the pan and place in a medium bowl. Set aside. Using the same pan for the next step.
- Add 1 tablespoon oil to skillet and heat over medium-high heat. Add half of the chicken pieces, spread out on the plate so that is not filled. Brown for a few minutes on each side. When the chicken pieces are cooked through and no pink remains, remove from pan, add to bowl with onions. Cook the second batch of chicken parts in the same way. Remove from pan, add to bowl with onions.
- Add the coconut milk, a couple tablespoons less, to the pan. In a small bowl, mix cornstarch with remaining coconut dissolve cornstarch. Add corn mixture startch back to the pan with the coconut milk. Cook and stir over medium heat until thickened and bubbly. Mix the Worcestershire sauce. Add chicken mixture, basil and ginger. Cook for 2 minutes to cook through.