Basil Chicken with Coconut Curry Sauce
Tender chunks of chicken are simmered in a coconut milk based sauce with plenty of basil and Indian spices.
Servings: 4 -6 servings
Calories: 725kcal
Ingredients
- 4 boneless skinless chicken breast halves
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium red onion chopped
- 5 cloves garlic minced
- 1 jalapeno pepper seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
- 1 14 oz. can coconut milk (regular or light)
- 1/2 cup cream
- 1 tablespoon cornstarch
- 3-4 cups hot cooked rice
Instructions
- Cut 4 boneless skinless chicken breast halves into 1-inch pieces. Place in medium bowl.
- Stir together 2 teaspoons curry powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon chili powder. Sprinkle over chicken, tossing to coat evenly.
- Cover and chill for 1 to 2 hours.
- In a large nonstick frying pan, heat 1 tablespoon olive oil over medium-high heat. Cook 1 medium red onion, 1 tablespoon dried basil, 1/4 teaspoon ground ginger, 5 cloves garlicand 1 jalapeno pepper until onion is translucent.
- Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
- Combine 1 14 oz. can coconut milk (regular or light), 1/2 cup cream and 1 tablespoon cornstarch and whisk well to combine.
- Carefully add to skillet, whisking vigorously.
- Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over 3-4 cups hot cooked rice.
Video
Nutrition
Serving: 1g | Calories: 725kcal | Carbohydrates: 95g | Protein: 35g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 430mg | Fiber: 2g | Sugar: 2g