Coconut Basil Chicken Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1½ pound chicken breasts (boneless and skinless, 2 or 3 depending on size, cut into small cubes)

2 tablespoon curry powder

½ teaspoon chili powder

¼ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

2 tablespoon olive oil

1 onion (chopped)

3 cloves garlic (finely minced)

1 jalapeno pepper (seeded and chopped)

¼ cup basil (fresh and torn roughly)

14 ounce coconut milk (1 can)

½ cup chicken broth (low sodium or no sodium added)

Directions

Add the chicken to a small bowl and sprinkle the curry powder, chili powder and salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.

In a large skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for about 5 minutes, just until the chicken starts to brown.

Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.

Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.

Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.

Serve warm over rice.

Nutrition

• Calories: 483 kcal
• Total Fat: 33 g
• Saturated Fat: 20 g
• Cholesterol: 108 mg
• Sodium: 373 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 39 g