Basil Coconut Chicken Curry
Basil Coconut Chicken Curry - chicken curry made with coconut and lots of fresh basil. Ready in minutes, super easy, and great for any night of the week.
Servings: 4
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts cut into cubes
- 1 Tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- 1/2 red onion finely chopped
- 1 jalapeno seeded and minced
- 5 cloves garlic minced
- 1 teaspoon fresh ginger mined
- 14 oz can lite coconut milk
- 1/2 cup chicken broth
- 1 Tablespoon cornstarch
- 3 Tablespoon fresh basil chopped
- 2 cups cooked white rice
Instructions
- In a bowl mix together diced chicken with curry powder, cumin, chili powder and salt. Set aside.
- In a large skillet heat olive oil until hot. Add chicken, onion, and jalapeno. Cook for 5-7 minutes until onions are soft and chicken is lightly browned.
- Add garlic and ginger and cook for 1 minute until fragrant.
- In a separate bowl mix together coconut milk, chicken broth and cornstarch until smooth. Pour into chicken mixture, stirring until well blended.
- Simmer for 4-5 minutes until it thickens. Season with salt and pepper to taste.
- Stir in fresh basil right before serving.
- Serve over hot rice.
Nutrition
Serving: 1g | Calories: 413kcal | Carbohydrates: 29g | Protein: 39g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 352mg | Fiber: 2g | Sugar: 1g
