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 (can substitute thighs)

2 Tbsp olive oil, divided

3/4 cup chopped onion (from 1 medium onion)

5 cloves garlic, minced

2 jalapeño peppers, minced (remove seeds to reduce heat)

1 14 oz. can coconut milk

1 tsp Worcestershire sauce

1/3 cup fresh basil leaves, chopped (plus more for topping if desired)

1 Tbsp finely chopped fresh ginger

2-3 cups cooked brown rice (or white rice, quinoa, cauliflower rice, etc.)

Instructions

Step 1: In a small bowl, mix the cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric together.

Step 2: Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Let the chicken sit for 30 minutes to absorb the flavors.

Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño, cooking for about 3 minutes until softened. Add the garlic and cook for 1 more minute until fragrant. Remove this mixture from the skillet and set aside in a medium bowl.

Step 4: Add the remaining tablespoon of olive oil to the skillet. Place half of the chicken pieces in the skillet, making sure they are spread out and not overcrowded. Cook for a few minutes on each side until lightly browned and cooked through. Remove cooked chicken and add to the bowl with the onion and jalapeño mixture. Repeat this process with the remaining chicken.

Step 5: Pour the coconut milk into the now-empty skillet. Cook over medium-high heat, stirring occasionally, until the sauce thickens and starts to bubble. Stir in the Worcestershire sauce.

Step 6: Return the chicken and onion/jalapeño mixture to the skillet. Add the chopped basil and fresh ginger, cooking everything together for 2 more minutes to blend the flavors.

Step 7: Serve the basil chicken over cooked rice. Spoon additional coconut curry sauce over the top and garnish with extra basil leaves if desired.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful dish.

Adjust the heat by removing the seeds from jalapeños or substituting with milder peppers.

Try serving this curry with cauliflower rice or quinoa for a low-carb alternative.

For more depth, add a squeeze of lime juice right before serving.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking and proper absorption of the spices. If using frozen chicken, thaw it completely before starting.

Is this curry spicy?

The heat level is moderate due to the jalapeños and chili powder, but you can easily adjust it by removing jalapeño seeds or reducing chili powder to suit your taste.