Do not let the long list of ingredients deter you from this delicious Basil Chicken in Coconut-Curry Sauce as most are just dry spices. Curry (generally includes turmeric, cumin and chili powder, though) is a great way to shake up your traditional chicken dinners with spice (as much and as hot as you want), flavour, protein and healthy fats. Serve it alone, or with Coconut Lime Rice, Cucumber salad or Maximized Grainless Rolls.
Basil Chicken in Coconut-Curry Sauce Recipe
Makes 4 servings
- 4 skinless, boneless chicken breasts
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon fresh black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- 1 large red onion, diced
- 6 cloves garlic, minced
- 2 jalapeno peppers, seeded and minced
- 1 tablespoon coconut oil
- 15 ounces of organic, full fat coconut milk
- 2 teaspoons arrowroot
- 3 tablespoons fresh basil
- 1 tablespoon chopped ginger root
- Hot cooked wild rice
- Rinse chicken & pat dry. Cut into 1″ pieces and place in medium bowl. In a small bowl, stir together all spices. Sprinkle over chicken pieces, toss to coat well. Cover and let stand at room temperature for 30 minutes or in fridge up to 2 hours.
- In stainless steel skillet, heat coconut oil over medium high heat. Add onion, garlic and jalapeno and cook for about 2-3 minutes. Remove, reserving drippings in the skillet.
- Add half of the chicken to skillet. Cook and stir for 3 minutes or until cooked thru. Remove chicken and add remaining half; cook thru. Remove from skillet.
- Combine coconut milk with arrowroot and carefully add to skillet. Cook and stir over medium-high heat until thick and bubbly. Add chicken mixture, whole basil leaves and ginger root. Cook 2 minutes more to heat thru.
- Serve over wild rice and garnish with red onion wedges and basil.