Thai Basil Chicken in Coconut Curry

If you need a new supper recipe to liven up your back to school dinner rotation, this is it! Don't be intimidated by the long list of ingredients - you will be making your own curry powder and then cooking the chicken in it and coconut milk for a super delicious, slurp-worthy dish. 

You'll marinate the chicken for a short while in all the spice-y goodness, and then saute the onion and jalapeno, which makes a good, kicky base for the curry. It's not too spicy, but you could also use less jalapeno, if you have kids like mine who think ketchup is spicy. :) 

After cooking the chicken and adding in the coconut milk and more aromatics, you will have a bubbly cauldron of deliciousness.

Make sure you have plenty of rice to soak up that delicious sauce!

Do you love curry? I have many more recipes that you should try:

Coconut Curry Salmon

Thai-style Curry with Shrimp and Pineapple (Green Curry)

Red Curry Ramen with Pork

Mango Chicken Curry

Sweet Potato and Chicken Curry (Instant Pot)

Coconut Curry Shrimp

Butternut Squash Curry Soup

Curried Lentil Soup with Chicken Sausage and Toasted Almonds

Coconut Curry Chicken Meatballs

Thai Basil Chicken in Coconut Curry

1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. cardamom
1/2 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. turmeric
1 pound boneless chicken breasts, cut into 1-inch pieces
2 Tbsp. olive oil, divided
3/4 cup chopped white onion
5 garlic cloves, minced
2 jalapeno peppers, seeded and diced
1 - 14 oz. can coconut milk
1 tsp. Worcestershire sauce
1/3 cup fresh Thai basil leaves, chopped
1 Tbsp. finely chopped ginger
White or cauliflower rice, for serving

In a small bowl, mix together the cumin, cinnamon, cloves, cardamom, pepper, chili powder, salt, and turmeric. Placed the diced chicken in a large bowl and sprinkle the curry mixture over it. Stir so that all the chicken pieces are coated with the spice mixture, then set aside for 30 minutes.

After the chicken has "marinated," heat 1 Tbsp. oil in a large skillet over medium heat. Add the onion and jalapeno, and cook for about 3 minutes. Add the garlic and cook and stir for another minute, then remove from the pan into a bowl, and set aside.

Add the remaining oil to the skillet and add the chicken, but don't overcrowd it. (If you have a smaller pan, you may need to do this in two batches.) Cook for a few minutes on each side until lightly browned, then remove to the bowl with the onions. 

Pour the coconut milk into the skillet and cook and stir until it starts to thicken, scraping up any curry bits from the bottom of the pan. Mix in the Worcestershire sauce, then add the chicken and onion mixture back into the pan, along with the basil and ginger. Cook for two minutes to meld the flavors, then serve over rice. 

Recipe Source: We are not Martha