Description
Nestled within this Creamy Coconut Curry Basil Chicken. Lies a tale of culinary harmony. Where each bite. Weaves a rich tapestry of flavors. From the warm embrace. Of exotic spices. To the soothing caress of coconut milk. All cradling tender pieces of chicken. In their loving grasp. It’s a dish. That speaks to the soul. A comforting whisper on a hectic day. Promising not just sustenance. But a moment of blissful escape. As the fresh basil leaves scatter. Over the golden sauce. A final touch of green. Like leaves against the sunset. They bring with them stories of gardens. Kissed by the sun. This isn’t just food. It’s a journey. A hug. A memory in the making. Crafted in the kitchen. Shared at the table. And cherished in the heart.
Ingredients
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 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil, divided
¾ c chopped onion (from 1 medium onion)
5 cloves garlic, minced
2 jalapeño peppers, minced (remove seeds if you want to cut down on heat in the dish)
1 14 ounce can coconut milk
1 teaspoon Worcestershire sauce
⅓ c fresh basil leaves, chopped (plus more for topping, if desired)
1 tablespoon finely chopped fresh ginger
2–3 c cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you prefer!)
Instructions
Mix Spices: In a small bowl, combine cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric.
Marinate Chicken: Place chicken pieces in a large bowl. Sprinkle the spice mix over the chicken, coating well. Let sit for 30 minutes.
Cook Onion and Jalapeño: In a skillet over medium-high heat, add 1 tablespoon of olive oil. Add chopped onion and jalapeño peppers. Cook for 3 minutes. Add garlic and cook for 1 more minute until fragrant. Remove from skillet and set aside.
Cook Chicken: In the same skillet, add the remaining tablespoon of olive oil. Add half of the chicken pieces, making sure not to overcrowd. Cook until browned and cooked through. Remove and set aside. Repeat with the remaining chicken.
Simmer Coconut Milk: Pour coconut milk into the skillet. Bring to a simmer over medium-high heat, stirring until sauce thickens slightly.
Combine: Return the chicken, onion, and jalapeño mixture to the skillet. Add chopped basil and ginger. Cook for 2 more minutes, stirring well.
Serve: Spoon the creamy coconut curry basil chicken over cooked rice. Garnish with extra basil if desired.
Enjoy your flavorful and comforting dish!
Notes
To transform this Creamy Coconut Curry Basil Chicken. Into a gluten-free delight. A couple of simple tweaks. Ensure that everyone can savor this aromatic dish. Without worry. Firstly. Double-check that your coconut milk. Is labeled gluten-free. While naturally gluten-free. Some brands may have additives. The trickiest contender is Worcestershire sauce. Often harboring gluten. In its depths. Opt for a certified gluten-free version. Or swap it out for tamari. Which maintains. That umami depth we adore. With these mindful adjustments. This dish becomes a worry-free. Gluten-free haven of flavor. Ensuring that its comforting embrace. Can be enjoyed by all. No matter their dietary needs.
- Prep Time: 15 minutes
