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Basil Chicken in Creamy Coconut Sauce

 

 
Author: Dee McCaffrey
Description:

This is a delighfully tasty dish that is easy to prepare.  You can use any vegetables and you can use chicken thigh meat instead of breast meat for a richer chicken flavor.

 
 
Ingredients:

1 pound boneless, skinless chicken breast, cut into 1-inch pieces

½ teaspoon sea salt

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground cloves

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon fresh ground black pepper

¼teaspoon chili powder

¼ teaspoon ground turmeric

1 cup red onion, chopped

5garlic cloves, minced

2 tablespoon Extra Virgin Coconut Oil

1(14-ounce can) Coconut Milk

1tablespoon arrowroot plus 1 tablespoon water

1 teaspoon Reduced Sodium Tamari Sauce or Soy Sauce

3 tablespoons fresh basil leaves, chopped

1  tablespoon fresh ginger root, peeled and minced

 

 
Preparation:

In a small bowl, mix together the salt, coriander, cumin, cloves, cinnamon, cardamom, black pepper, chili powder, and turmeric. Set aside.



Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.

 

In a large skillet heat 1 Tbsp coconut oil on medium heat. Add the onions and cook for 3 minutes. Add the garlic and cook for 1 minute more.  Remove the onions and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.

 

Add the remaining 1 Tbsp coconut oil to the skillet and heat on medium heat. Add the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions and garlic.



Add the coconut milk, tamari or soy sauce, and ginger to the skillet. In a small bowl, dissolve the arrowroot with 1 or 2 tablespoons water by stirring it until it is a milky white consistency. Add the arrowroot mixture to the skillet with the coconut milk and stir to mix it in.

 

Cook on medium heat and stir until thick and bubbly.  Add chicken mixture, onions and garlic to the skillet.  Then add the fresh basil. Cook 2 minutes more to cook through.  Serve hot over brown rice and/or add some fresh steamed broccoli or asparagus.

 

 
Notes:
No Description available

 

 
Preparation Time: 30 min Difficulty:normal
Portions:4 servings Amount:
Country/Region: Costs per Portion:
Vegetarian:No lactose free:No
gluten free:No Calorie:
Fat: Protein:
Carbohydrates:
Last Updated:Sat 22 Jun 2013 12:12:02 PM MST viewed:5669 times viewed