Basil Chicken in Coconut Curry Sauce
This Chicken with Basil in Curry and Coconut Sauce is super easy to form and full of great spices and flavours.
teaspoon ground cloves
teaspoon cardamom powder
teaspoon black pepper powder
tsp turmeric powder
1 pound skinless, boneless pigeon breast , dig 1-inch pieces (you can substitute the thighs)
2 tablespoons vegetable oil , divided
cup chopped onion (from 1 medium onion)
5 cloves garlic, chopped
2 jalapeo peppers, thinly sliced (remove seeds if you would like to scale back the warmth within the pan)
1 14 ounces. can coconut milk
1 teaspoon Worcester sauce
cup fresh basil leaves, chopped (plus more for garnish, if desired)
1 tablespoon finely chopped fresh ginger
2-3 cups cooked rice (you also can use polished rice , quinoa, cauliflower rice, or whatever you like!)
1.Combine all the spices (from cumin to turmeric) during a small bowl.
2.Place the chicken during a large bowl and sprinkle the seasoning mixture on top. Leave it for half-hour .
3.Heat 1 tablespoon oil during a large skillet over medium-high heat. Add the onion and jalapeo and cook for about 3 minutes. Then add the garlic and cook for an additional minute, until fragrant. Remove the mixture from the pan and place during a medium bowl.
4.Add the remaining tablespoon of oil to an equivalent skillet and add half the chicken pieces, spreading them around to form sure they do not get too full. Cook for a couple of minutes on all sides to cook and lightweight brown. Once cooked, remove from the pan and increase the onion/jalapeno bowl. Repeat with the remaining chicken and take away from the bowl also .
5.Pour the coconut milk into the pan. Cook over medium-high heat and stir until the sauce thickens and begins to bubble slightly. Stir in Worcester sauce .
6.Add the chicken and onion/jalapeo mixture to the skillet, along side the basil and ginger, and cook for an additional 2 minutes.
7.Serve the basil chicken over rice. Pour more coconut sauce over it. Garnish with more basil if desired.