This was a very nice mid-week meal served over coconut rice.  I’m not a big fan of ginger, so I was glad to see that the flavor was subtle.  It also helped me use up some fresh basil, which was probably the biggest reason I chose to make this recipe.  The original recipe called for jalapeno peppers, which I omitted because I didn’t have any.  If you like a little heat, feel free to add them back in, but I didn’t think the dish needed it.

Basil Chicken in Coconut-Curry Sauce
1 lb chicken breast
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp chili powder
salt t.t.
ground black pepper t.t.
1 lg onion, diced
5 cloves garlic, minced
1 Tbsp olive oil
14 oz unsweetened coconut milk
2 tsp cornstarch
3 Tbsp fresh basil, julienne cut
1 Tbsp ginger root, skinned & diced

Coconut Rice
1/2 c basmati rice
1/2 c water
1/2 c unsweetened coconut milk

To make rice, combine water and unsweetened coconut milk together in a saucepan and bring to a boil.  Stir in rice, cover and reduce heat to a simmer.  Simmer for 20 minutes.

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Rinse chicken, pat dry and cut into 1″ cubes.  Place in a medium bowl.  In a small bowl, stir together the dry spices.  Sprinkle over the chicken, tossing until coated.  Cover and let stand at room temperature for about 30 minutes or 1-2 hours in the refrigerator.  In a large nonstick skilled, heat the oil, then cook and stir the onion and garlic over medium-high heat for 2 minutes or until the onion is tender.  Remove the onion from the skillet. Add half of the chicken to the skillet.  Cook and stir until no pink remains.  Remove the chicken from the skillet and cook the remaining chicken.  Stir together the coconut milk and cornstarch.  Slowly add the liquid to the skillet while stirring.  Cook and stir until bubbly and thickened.  Return the chicken and onion mixture to the skillet.  Stir in basil and ginger.  Cook 2 minutes until heated through.  Serve over rice.