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 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.