This dish was everything I imagined in my head and more. So. Delicious.
Fresh basil. Tender chicken breast. Creamy coconut milk. Curry.
You get it.
Basil Coconut Curry with Chicken – A Lemongrove Avenue Original
- 1 Whole Chicken Breast
- 1/2 Can Unsweetened Light Coconut Milk
- 1 t. Cumin
- 1 t. Coriander, ground
- 1/2 t. Cayenne Pepper
- 1 t. Chili Powder
- 1/4 t. Turmeric
- 1 t. Curry Powder
- 1 C. Vegetable Broth
- Handful of Fresh Basil Leaves
- 1 Jalapeno, chopped and seeded
Begin by cutting the chicken breast into chunks. In a bowl, mix all spices and then add chicken chunks, coating chicken. In a large sauce pan, sprayed with non-stick cooking spray, heat chicken (medium heat) until cooked through. Remove chicken and put aside. Pour 1/2 of broth into pan to deglaze with cooking juices from chicken. When pain is deglazed, add coconut milk, basil leaves and jalapeno. Bring to a boil then reduce heat to a simmer. Add cooked chicken to pan and allow to heat for a few more minutes. Allow sauce to thicken (doesn’t take very long… I added 1 t. cornstarch to assist). Serve chicken with sauce over rice or veggies (I served mine over sautéed spinach and mushrooms).