basil and coconut chicken curry
rating:Ingredients
- 4 chicken breasts, diced
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 large red onion, chopped
- 5 cloves garlic, minced
- 2 red chilies, deseeded and chopped
- 1 stalk lemon grass, chopped into 2cm pieces
- groundnut oil
- 14 oz (tin) coconut milk
- 3 tbsp fresh basil, chopped
- 1 tbsp ginger, finely chopped
- salt and black pepper
- fresh basil for garnish
Instructions
Mix the spices together and coat the with chicken with them. Cover and let stand at room temperature 30 minutes or in the fridge for 1-2 hours.
Heat oil in a large wok or skillet. When hot (not smoking) add the onion, garlic, lemon grass and chilies and stir-fry for 2 minutes. Add the chicken and cook until chicken is tender and no pink remains. Add coconut milk. Reduce heat to a light simmer and cook until the coconut milk has slightly reduced and thickened (around 20 minutes). Taste and season with salt and pepper if needed. Add the chopped basil and ginger. Cook for a
further 2 minutes.
Serve with rice. Garnish with fresh basil.
