Ingredients
- 1 lb. skinless boneless chicken breast (or thighs), cubed
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 2 jalapenos, minced & seeds removed (I promise you, 2 does not add very much heat at all)
- 1 14-oz can coconut milk
- 1 tsp Worcestershire sauce
- 1/3 cup fresh basil, chopped (plus more for topping, if desired)
- 1 tbsp fresh ginger, minced
- Naan
- Olive oil
For Seasoning
Equal Parts:
- cumin
- cinnamon
- ground cloves
- ground cardamom
- ground black pepper
- chili powder
- salt
- ground turmeric
Instructions
- Mix all spices in a small bowl. (Tip: mix a bunch of it in a mason jar and save for future use).
- Place chicken in a medium bowl and generously season. Let sit for 30 minutes.
- Heat 1 tbsp olive oil in skillet over medium heat. Add onion and jalapeno, cook for 3 minutes. Add garlic, cook for 1 minute or until fragrant. Remove mixture from skillet and place into large bowl.
- Heat another tbsp olive oil in skillet over medium heat. Arrange chicken pieces in one layer in skillet, spreading so they are not overcrowded. When cooked through and lightly browned, remove to bowl with onions, garlic, and jalapenos. Repeat with all chicken.
- Pour coconut milk into skillet. Cook on medium and stir until sauce thickens and starts bubbling. Mix in Worcestershire sauce.
- Add chicken & veg mixture back into skillet, along with basil and ginger. Cook for 2 minutes.
- Serve with warm naan. Top with additional basil if desired.
Posted by Emilee
Original recipe: We Are Not Martha