Description
Try our flavorful Spiced Coconut Basil Chicken recipe for a delicious twist on dinner tonight! Discover a new favorite dish.
Ingredients
Scale
- 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
- 1 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- ¾ cup chopped onion (about 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced (remove seeds for less heat)
- 1 can (14 oz) coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves, chopped (plus more for garnish)
- 1 tablespoon fresh ginger, finely chopped
- 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice)
Instructions
- Step 1: Prepare the Spice Mix: In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well.
- Step 2: Season the Chicken: Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Toss to coat evenly and let the chicken sit for about 30 minutes to absorb the flavors.
- Step 3: Cook the Onion and Jalapeño: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño. Sauté for about 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove the mixture from the skillet and set aside in a bowl.
- Step 4: Cook the Chicken: In the same skillet, add the remaining tablespoon of olive oil. Place half of the chicken pieces in the skillet, making sure not to overcrowd them. Cook for a few minutes on each side until browned and cooked through. Transfer the cooked chicken to the bowl with the onion and jalapeño mixture. Repeat with the remaining chicken.
- Step 5: Make the Coconut Sauce: Pour the coconut milk into the skillet and cook over medium-high heat, stirring occasionally until the sauce begins to thicken and bubble. Stir in the Worcestershire sauce.
- Step 6: Combine and Finish Cooking: Return the cooked chicken, onion, and jalapeño mixture to the skillet. Stir in the fresh basil and chopped ginger, cooking for an additional 2 minutes to blend the flavors.
- Step 7: Serve: Serve the basil chicken over a bed of cooked rice (or your preferred grain). Spoon extra coconut curry sauce over the top and garnish with additional fresh basil if desired.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg