Ingredients
Scale
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 lb boneless (skinless chicken breasts or thighs, cut into 1-inch pieces)
- 2 tablespoons olive oil (divided)
- ¾ cup chopped onion (about 1 medium onion)
- 5 cloves garlic (minced)
- 2 jalapeño peppers (minced, remove seeds for less heat)
- 1 can (14 oz) coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves (chopped, plus more for garnish)
- 1 tablespoon fresh ginger (finely chopped)
- 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice)
Instructions
- Prepare the spice mix by combining cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric in a bowl.
- In a large skillet over medium heat, heat olive oil and sauté chicken pieces seasoned with half the spice mix until golden brown and cooked through. Set aside.
- In the same skillet, add more olive oil if needed and sauté onion until translucent. Add garlic and jalapeños along with the remaining spice mix; cook until fragrant.
- Stir in coconut milk and let simmer before adding the chicken back into the skillet with chopped basil and ginger.
- Simmer for 5 minutes on low heat before serving over cooked rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg