Ingredients
Chicken and Spices
- 1 pound chicken breast, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon chili powder
Sauté Ingredients
- 1 tablespoon olive oil (plus more if needed)
- 1 red onion, chopped
- 1-2 jalapenos, seeded and chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons fresh basil
Sauce and Accompaniment
- 1 (14-ounce) can coconut milk
- 2 teaspoons cornstarch
- 4 cups cooked rice
Instructions
- Season chicken: In a small bowl, combine the salt, cardamom, cinnamon, cloves, coriander, cumin, black pepper, turmeric, and chili powder to create the spice mix. Place the chicken pieces in a large plastic bag and sprinkle the spice blend over them, tossing to coat all pieces evenly. Let the chicken rest at room temperature for 30 minutes, or refrigerate until ready to cook if preparing in advance.
- Prep aromatics: Dice the red onion, jalapenos (seeded to your heat preference), and mince the garlic cloves. Grate the fresh ginger and set all aside for cooking.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the onions, garlic, and jalapenos, cooking for about 2 minutes until the vegetables begin to soften and become fragrant. Remove the mixture from the pan and set it aside on a plate.
- Brown chicken: If needed, add a bit more olive oil to the pan. Cook half of the seasoned chicken pieces in the pan until they are browned on both sides. Remove them and cook the remaining chicken in the same way to ensure even browning.
- Mix sauce: In a small bowl, whisk together the coconut milk and cornstarch until fully combined and smooth.
- Thicken sauce: Pour the coconut milk mixture into the sauté pan and cook over medium heat, stirring occasionally. Allow the sauce to come to a gentle bubble and thicken slightly, which should take a few minutes.
- Combine ingredients: Return the browned chicken and sautéed vegetable mixture to the pan with the coconut sauce. Add the fresh basil leaves and grated ginger. Stir well and cook for a few more minutes to let the flavors meld. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the basil chicken in coconut sauce over a bed of cooked rice. Garnish with extra fresh basil leaves if desired. For an added zest, lime wedges can accompany the dish, although optional.
Notes
- Marinating the chicken longer enhances the flavor; consider refrigerating the seasoned chicken for up to 2 hours before cooking.
- Adjust jalapeno quantity based on preferred spice level.
- If the sauce is not thick enough, you can dissolve an additional 1 teaspoon of cornstarch in water and add it while cooking.
- Lime wedges add a nice citrus brightness optional at serving.
- Cooked rice can be white, brown, or jasmine rice depending on preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Asian-inspired)
