Basil Chicken in Coconut Curry Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1/2 tsp cumin

1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1/2 tsp ground black pepper

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp ground turmeric

1 lb. skinless, boneless chicken breasts, (cut into 1-inch pieces (you can substitute for thighs)

2 Tbsp olive oil, (divided)

3/4 cup 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 dish)

1 14 oz. can coconut milk

1 tsp Worcestershire sauce

1/3 cup fresh basil leaves, (chopped (plus more for topping, if desired)

1 Tbsp finely chopped fresh ginger

2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)

Directions

Mix all the spices (from the cumin to the turmeric) in a small bowl.

Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.

Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl.

Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too.

Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.

Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes.

Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.