Curry is probably my absolute favorite flavor when it comes to dinner.  Eating out, I always opt for the curry dish on the menu, whether it’s a super spicy dish or a more mild, coconut-curry dish like this one.  Dave and I have cut way back on eating out in the past year, and in turn I’ve had to figure out how to recreate the restaurant dishes I love at home.  Have fun blending these spices together to make your own curry seasoning!

Basil Chicken in Coconut-Curry Sauce
4 servings

4 skinless, boneless chicken breasts
1/2 tsp sea salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp cardamom
1/2 tsp fresh black pepper
1/4 tsp chili powder
1/4 tsp ground turmeric
1 large red onion, diced
6 cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 Tbsp coconut oil
15 oz organic, full fat coconut milk
2 tsp arrowroot
3 Tbsp fresh basil
1 Tbsp chopped ginger root
Hot cooked wild rice

1.)  Rinse chicken & pat dry.  Cut into 1″ pieces and place in medium bowl.  In a small bowl, stir together all spices.  Sprinkle over chicken pieces, toss to coat well.  Cover and let stand at room temperature for 30 minutes or in fridge up to 2 hours.

2.)  In stainless steel skillet, heat coconut oil over medium high heat.  Add onion, garlic and jalapeno and cook for about 2-3 minutes.  Remove, reserving drippings in the skillet.

3.)  Add half of the chicken to skillet.  Cook and stir for 3 minutes or until cooked thru.  Remove chicken and add remaining half; cook thru.  Remove from skillet.

4.)  Combine coconut milk with arrowroot and carefully add to skillet.  Cook and stir over medium-high heat until thick and bubbly.  Add chicken mixture, whole basil leaves and ginger root.  Cook 2 minutes more to heat thru.

5.)  Serve over wild rice and garnish with red onion wedges and basil leaves.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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