Recipe: Basil Coconut Curried Chicken

I have serious thing going with basil, from lemonades, teas, cocktails, curries and soups, I can't seem to get enough. I posted the photo below on Instagram and someone asked for the recipe, so here goes. I used carrots and zucchini because those are the veggies I had on hand. I have made this before with potatoes, bell peppers, squash, chickpeas and tomatoes. Slightly different taste but all worthy of being served in a bowl and eaten with a spoon. 

What you Need:

  • 2 pounds skinless chicken cleaned and cut into small pieces. ( I prefer to use dark meat with the bone in but but boneless skinless chicken thighs also works great)
  • 1 cup carrot, chopped
  • 1 cup zucchini, chopped
  • 4 slices of fresh ginger
  • 3 cloves of garlic, chopped
  • 1 medium yellow onion, chopped
  • 1 cup coconut milk or coconut milk light
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1  tablespoons yellow curry powder

How-to:

Combine, chicken, salt, half the curry powder, garlic, onion and ginger in a bowl. Marinate in refrigerator for about 10 minutes or the time it takes you to clean and chopped carrots, zucchini and wash basil leaves. In a medium pan on medium heat, add two tablespoons of vegetable oil and the other half of the curry powder. Stir to coat the bottom pan with the the oil and curry mixture. Add the chicken to the pan and turn up the heat to high. Stir constantly until chicken is coated and starts to brown. Add a 1/4 cup of water, red pepper flakes, turn to medium heat and cover. After about 10 minutes add carrots, stir and cover (I like my carrots to be soft in this dish) After another 15 minutes, add coconut milk and bring to a boil,  turn to medium-low heat. Add zucchini and cook for another 5 minutes. (This is generally the point where I check if I need more salt or pepper.  I almost always need more pepper, it's the Jamaican in me.)  Add chopped basil and stir, cook for another  30 seconds. Remove from heat.  I serve over Bulgar (but it is good with brown rice or white rice.)

Have fun and ENJOY!

Until next time...

Posted on August 12, 2012 and filed under Recipe.