Basil Chicken in Coconut Curry Sauce

Printable Recipe

Basil Chicken in Coconut Curry Sauce
3 boneless skinless chicken (about 2 lbs), cut into 1 inch pieces
2 tsp curry powder
1 tsp salt, divided
1/2 tsp pepper
1/4 tsp chili powder
1 Tbsp olive oil
1 medium red onion, diced
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and minced
1 Tbsp dried basil
1 (14 oz) can light coconut milk
1 Tbsp cornstarch
1 tsp grated fresh ginger
hot cooked rice

Place chicken in a medium bowl. Stir together curry, 1/2 tsp salt, pepper, and chili powder. Sprinkle over chicken, tossing to evenly coat. Cover and refrigerate for 1-2 hours.

Heat olive oil in a large skillet. Add onion, garlic, jalapeno, and basil to the skillet and cook over medium-high heat for 3-4 minutes, until onion is clear. Add chicken and remaining 1/2 tsp salt and cook for 5-6 minutes until chicken is cooked through.

In a small bowl, combine coconut milk and cornstarch and whisk well to combine. Whisk into skillet. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over rice.

Serves 6

Recipe adapted from Mel's Kitchen Cafe