Coconut Chicken Curry with Jalapeños, Basil and Lime

1st February 2018 0 By David Walker

DifficultyBeginner

Yields5 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 5 sprays of 1 calorie oil (or use another oil of your choice - remember to adjust the calories accordingly)
 1 large red onion, chopped
 1 tbsp garlic, finely chopped
 1 tbsp ginger, finely chopped
 1 kg chicken breast, diced
 2 400g cans of light coconut milk
 2 tbsp curry powder (or make your own with ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric if you can be bothered)
 200 g basmati rice (uncooked weight)
 1 tbsp chopped jalapeño chillis
 1 large handful of basil leaves, roughly chopped
 1 fresh lime

1

In a large frying pan or wok sauté the onion and jalapeños over a medium-high heat for 3-4 minutes, stirring constantly. You want the onions to start sweating and releasing some moisture to allow the spices to stick in the next step.

2

Add the ginger, garlic, and spices to the pan and continue to stir for 1 minute, ensuring that everything is evenly coated in the curry powder.

3

Add the coconut milk and chicken to the pan and stir the mixture so that the chicken is coated in the coconut milk. Turn up the heat and bring to a simmer. Reduce the heat, cover and cook for 20 minutes, stirring occasionally.

4

When the chicken is cooked and tender, remove from the heat and stir in the basil and squeeze in the juice from the lime.

5

Serve with cooked rice.

Ingredients

 5 sprays of 1 calorie oil (or use another oil of your choice - remember to adjust the calories accordingly)
 1 large red onion, chopped
 1 tbsp garlic, finely chopped
 1 tbsp ginger, finely chopped
 1 kg chicken breast, diced
 2 400g cans of light coconut milk
 2 tbsp curry powder (or make your own with ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric if you can be bothered)
 200 g basmati rice (uncooked weight)
 1 tbsp chopped jalapeño chillis
 1 large handful of basil leaves, roughly chopped
 1 fresh lime

Directions

1

In a large frying pan or wok sauté the onion and jalapeños over a medium-high heat for 3-4 minutes, stirring constantly. You want the onions to start sweating and releasing some moisture to allow the spices to stick in the next step.

2

Add the ginger, garlic, and spices to the pan and continue to stir for 1 minute, ensuring that everything is evenly coated in the curry powder.

3

Add the coconut milk and chicken to the pan and stir the mixture so that the chicken is coated in the coconut milk. Turn up the heat and bring to a simmer. Reduce the heat, cover and cook for 20 minutes, stirring occasionally.

4

When the chicken is cooked and tender, remove from the heat and stir in the basil and squeeze in the juice from the lime.

5

Serve with cooked rice.

Coconut Chicken Curry with Jalapeños, Basil and Lime