Basil Chicken in Coconut Curry Sauce

Total Prep Time: 15mins  Cook Time: 25mins

INGREDIENTS

1 tspn salt
1/2 tspn ground coriander
1/2 tspn cumin
A small pinch of ground cloves
1/4 tspn cinnamon
1/4 tspn ground cardamom
1/2 tspn freshly ground black pepper
1/4 to 1/2 tspn cayenne
1/2 tspn turmeric

500g skinless, boneless chicken thighs, cut into 1 1/2-inch chunks

1 large onion, sliced
5 cloves garlic, minced
1 Tbsp finely chopped fresh ginger
1-2 jalapeño peppers, seeded and minced
2 Tbsp canola oil or rice bran oil
1 400ml can coconut milk
1 Tbsp lime juice
15 fresh basil leaves, torn roughly

Hot cooked rice for serving

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DIRECTIONS

STEP 1: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.

STEP 2: In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.

STEP 3: Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute. Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.

STEP 4: When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.