Description
A flavorful and aromatic recipe for Basil Chicken with Coconut Curry Sauce that combines tender chicken pieces with a rich coconut curry sauce, perfect for serving over a bed of hot cooked rice.
Ingredients
Chicken:
- 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
Sauce:
- 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
To Serve:
- 3-4 cups hot cooked rice
Instructions
- Cut Chicken: Cut chicken breast halves into 1-inch pieces and place in a medium bowl.
- Season Chicken: Mix curry powder, salt, pepper, and chili powder. Sprinkle over chicken, coat evenly, cover, and chill for 1-2 hours.
- Sauté Aromatics: In a large pan, sauté onion, garlic, jalapeno, basil, and ginger until onion is translucent.
- Cook Chicken: Add seasoned chicken, salt, and cook until no longer pink.
- Prepare Sauce: Whisk together coconut milk, cream, and cornstarch. Add to the skillet, simmer until thickened.
- Serve: Serve the chicken and sauce over hot cooked rice.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg