Ingredients:
1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon turmeric
1 can (14 oz) coconut milk
1 tablespoon soy sauce
2 tablespoons fish sauce (optional)
1 tablespoon brown sugar
1 cup fresh basil leaves, roughly chopped
Salt and pepper, to taste
Cooked jasmine rice or basmati rice, for serving
Fresh lime wedges, for garnish
Directions:
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from the pan and set aside.
Sauté the aromatics: In the same pan, add the chopped onion, garlic, and ginger. Cook for 3-4 minutes until softened and fragrant.
Add the spices: Stir in the curry powder, cumin, paprika, and turmeric. Cook for 1 minute to toast the spices.
Make the sauce: Pour in the coconut milk, soy sauce, fish sauce (if using), and brown sugar. Stir well, then return the chicken to the pan. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, allowing the flavors to meld.
Add the basil: Stir in the fresh basil leaves and simmer for another 2 minutes. Season with salt and pepper to taste.
Serve: Spoon the spiced coconut basil chicken over hot rice. Garnish with fresh lime wedges for a zesty kick.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
