Coconut Curry Basil Chicken
30 mins, simmered with veggies, jalapeños, and fresh basil in a creamy coconut sauce. Great with rice or flatbread!
Servings: 6
Calories: 432kcal
Ingredients
- 2 pounds chicken breasts or thighs, cut into bite-size pieces
- 2 tablespoons regular or spicy curry powder
- 2 tablespoons salted butter or olive oil
- 1 yellow onion, sliced or chopped
- 2 cloves garlic, chopped
- 1-2 jalapeños, seeded, if desired, and chopped
- 1 can full-fat coconut milk
- 2 teaspoons tamari, soy sauce, or fish sauce
- 2 teaspoons honey
- 2 cups finely shredded kale or spinach *
- salt and black pepper
- 1 cup fresh Thai basil or sweet basil
- 1/2 cup roasted cashews (optional)
- 2 tablespoons fresh lime juice
- steamed rice, for serving
Instructions
- 1. In a large skillet, combine the chicken, butter/oil, curry powder, and the onions. Set over medium-high heat, then cook for 3 minutes. Add the garlic and jalapeños. Cook another 2 minutes.2. Pour over the coconut milk, tamari/soy sauce, and the honey. Now, mix in the kale/spinach, and season with salt and pepper. Cook 5-10 minutes until the chicken is cooked through and the greens are wilted down.3. Stir in the basil, lime juice, and cashews. Serve the chicken and sauce over rice, with fresh basil and additional lime juice.
Notes
*If preferred, you can use kale, spinach, sliced zucchini and or chopped bell peppers in this dish. All are wonderful!
Spicy Curry Powder:
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon smoked paprika
1 teaspoon chili powder or chipotle chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon (optional)
salt and black pepper Mix everything to combine. Makes 2-3 tablespoons.
2 teaspoons ground ginger
1 teaspoon smoked paprika
1 teaspoon chili powder or chipotle chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon (optional)
salt and black pepper Mix everything to combine. Makes 2-3 tablespoons.
Nutrition
Calories: 432kcal
