Even though the weather has barely cooled off, I am already craving those warm, comforting dishes. If you didn't know this about me already, it's time for me to confess my undying love of curry.
If I could physically marry a spice, I would elope with curry. It would be a small intimate ceremony and our good friends butter and onion would definitely be invited. There's something so creamy and indulgent about curry dishes, I love it because it has that perfect back heat on your palette that prevents it from being overly heavy. I remember the very first time I had curry was in a small local Thai (aka Green Papaya in River City) restaurant, I accidentally ordered the level 5 spice (which is melt your face off spicy) and even though it was so ungodly painful, I had to keep eating it because it was just so gosh darn delicious.
Don't be scared, this curry is pretty mild, I would recommend only adding 1 TBS of curry for all you curry virgins out there, and then you can gradually add more if you would like. Please remember that the intensity of the spices becomes more powerful as it sits and cools so keep that in mind. I love the addition of fresh basil into the mix, at first I thought it would be to overpowering but it actually brings a fresh herb quality to the dish that I really enjoyed.
Basil Chicken Curry Over Jasmine Rice
1 cup uncooked Jasmine rice
1 1/2 cups water (to cook rice)
2 raw chicken breasts, trimmed and diced into eatable chunks
1 small onion, diced
1 TBS coconut oil (you can use vegetable oil)
1 TBS yellow curry powder (I usually add more but it's up to you)
1 tsp paprika
1 can of light coconut milk (14oz)
1 TBS cornstarch
1/2 tsp ground ginger
1/2 minced garlic
3-4 fresh basil leaves, sliced fine
salt and pepper to taste
1. Cook rice according to package instructions. In a small mixing bowl, whisk coconut milk and cornstarch and set aside (I also added a pinch of curry powder as well).
2. Add the chicken to a small bowl and sprinkle the curry powder, paprika, salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.
3. In a large skillet add the oil and heat well. Add onion and cook until onion is translucent, about 5 minutes. Add garlic and basil and stir. Add chicken to skillet and cook chicken until it is no longer pink in the middle, about 5 to 7 minutes.
4. Add the coconut mixture to skillet. Season with additional salt and pepper if needed. Stir and bring to a boil and turn the heat down and simmer for 5 more minutes. The spices will increase when the mixture cools, so keep this in mind!
Serve hot over rice.