Basil Chicken with Coconut Curry (Print Version)

# Ingredients:

→ Protein

01 - 4 boneless skinless chicken breast halves, cut into 2.5 cm pieces

→ Spices

02 - 2 teaspoons curry powder
03 - 1 teaspoon salt, divided
04 - 1/2 teaspoon black pepper
05 - 1/4 teaspoon chili powder
06 - 1/4 teaspoon ground ginger
07 - 1 tablespoon dried basil

→ Produce

08 - 1 medium red onion, chopped
09 - 5 cloves garlic, minced
10 - 1 jalapeño pepper, seeded and finely chopped

→ Liquids & Oils

11 - 1 tablespoon olive oil
12 - 400 ml (14 oz) coconut milk
13 - 120 ml (1/2 cup) cream

→ Thickeners

14 - 1 tablespoon cornstarch

→ For Serving

15 - 3-4 cups cooked rice, hot

# Instructions:

01 - In a medium bowl, combine curry powder, 1/2 teaspoon salt, pepper, and chili powder. Add chicken pieces and toss until evenly coated. Cover and refrigerate for 1-2 hours.
02 - Heat olive oil in a large nonstick frying pan over medium-high heat. Add onion, basil, ginger, garlic, and jalapeño. Cook until onion becomes translucent, about 3-4 minutes.
03 - Add the marinated chicken and remaining 1/2 teaspoon salt to the pan. Cook for 5-6 minutes, stirring occasionally, until chicken is no longer pink.
04 - In a separate bowl, whisk together coconut milk, cream, and cornstarch until well combined. Carefully add this mixture to the skillet, whisking vigorously to incorporate.
05 - Bring to a gentle bubble, then reduce heat and simmer until the sauce is slightly thickened, about 5-10 minutes, stirring occasionally.
06 - Spoon the curry over hot cooked rice and serve immediately.

# Notes:

01 - For a lighter version, use light coconut milk.
02 - The sauce will thicken further as it cools.

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