Servings : 4
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground turmeric
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)
2 Tbsp olive oil, divided
3/4 cup chopped onion (from 1 large onion)
5 cloves garlic, minced
2 jalapeño peppers, minced (remove seeds if you want to cut down on heat in dish)
1 14 oz. can coconut milk
1 tsp Worcestershire sauce
1/4 cup fresh basil leaves, chopped (plus more for topping, if desired)
1 Tbsp finely chopped fresh ginger
2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)
- Mix all the spices (from the cumin to the turmeric) in a small bowl.
- Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.
- Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl.
- Visit Basil Chicken in Coconut Curry Sauce Recipe @ wearenotmartha.com for full instructions.