Chicken in coconut curry sauce with basmati rice
Prep time 15 mins Cooking time 25 mins Serves 4 2 tbsp canola oil, rice bran oil or ghee 1 large onion, sliced 1-2 jalapeño peppers, seeded and minced 1 tbsp finely chopped fresh ginger 5 garlic cloves, minced 410ml canned coconut milk 500g skinless, boneless chicken thighs, cut into bite-size chunks 1 tbsp lime juice, or to taste 12-20 fresh basil leaves, finely chopped
FOR THE SPICE BLEND, MIX TOGETHER
1 tsp salt 1/2 tsp ground coriander 1/2 tsp cumin Small pinch of ground cloves 1/4 tsp cinnamon 1/4 tsp ground cardamom 1/2 tsp freshly ground black pepper 1/4 tsp cayenne, or to taste 1/2 tsp turmeric
1 Heat the oil in a wok or deep frying pan over a high heat. The moment the oil begins to smoke, add the onion and jalapeños and sauté for 3 minutes.
2 Add the ginger, garlic and spice blend. Stir for 1 minute. Add the coconut milk and chicken. Stir so the chicken pieces are coated in the milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes or until the chicken is tender. Remove from the heat.
3 Drizzle with lime juice. Garnish with basil and serve with steamed basmati rice.