Basil Chicken in Coconut Curry Sauce
- Number of Servings: 4
Ingredients
1/2 teaspoon salt1/2 teaspoon ground coriander1/2 teaspoon cumin1/2 teaspoon ground cloves1/2 teaspoon cinnamon1/2 teaspoon ground cardamom1/2 teaspoon freshly ground black pepper1/4 teaspoon chili powder1/4 teaspoon turmeric1 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, minced2 jalapeņo peppers, seeded and minced2 Tbsp olive oil or grapeseed oil1 14-oz can lite coconut milk2 teaspoons cornstarch1 teaspoon Worcestershire sauce3 Tbsp fresh basil leaves, chopped1 Tbsp finely chopped fresh ginger
1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.
2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.
3 In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeņos and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
4 Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5 Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYITHIS.
2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.
3 In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeņos and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
4 Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5 Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYITHIS.
Nutritional Info Amount Per Serving
- Calories: 320.4
- Total Fat: 15.5 g
- Cholesterol: 65.7 mg
- Sodium: 406.8 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.6 g
- Protein: 27.3 g
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