BASIL CHICKEN IN COCONUT CURRY SAUCE #DINNER #EASYRECIPES
This Basil Chicken in Coconut Curry Sauce is staggeringly simple to make and totally stuffed with tasty zest and flavor.
Once in a while I invest more energy attempting to choose what to make for supper than I do really making supper. Be that as it may, when I can't choose what to make, I more often than not make a beeline for my preferred online journals and simply peruse. All of you realize I'm fixated on Martha Stewart and all that she does, yet her site isn't anything but difficult to explore for motivation. Most web journals are a lot simpler to peruse and discover yummy dishes to make. One of my preferred sites to peruse is Simply Recipes. I can head over yonder when I have NO clue what to make and as a rule leave away with in any event three thoughts in a matter of seconds by any stretch of the imagination. This time one of those thoughts was Basil Chicken in Coconut Curry Sauce. It went on my must-make list right away.
BASIL CHICKEN IN COCONUT CURRY SAUCE RECIPE
If you don't mind kindly don't be threatened by the apparently considerable rundown of fixings in this formula. Bunches of them are flavors that you likely as of now have in your storeroom (if not, you ought to in light of the fact that you'll unquestionably utilize them once more!). Regardless of each one of those fixings (flavors), this basil chicken in coconut curry sauce is along these lines, so natural.
You can utilize either chicken bosoms or chicken thighs for this formula, so it's absolutely up to you. I will reveal to you that in the event that you don't care for cooking with chicken bosoms since they can be dry and dull, you don't need to stress over that with this formula!
Ingredients :
- 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!)
Instructions :
- 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.
- Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too.
- Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
- Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes.
- Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.
For more detail : http://bit.ly/2Zds6uX
