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Easy Coconut Chicken Curry
Ingredients
  • 2 chicken breasts
  • 1 medium sized onion chopped or sliced
  • 1 garlic clove minced
  • 1 teaspoon fresh ginger minced
  • 2 Tablespoons curry powder
  • 3 fresh basil leaves
  • 1 teaspoon sugar
  • 1 Tablespoon sunflower oil
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Water
Instructions
  1. Cut chicken breasts into strips.
  2. Chiffonade the basil (I’ve wanted to use this expression ever since I decided to blog about food:)) It just means cut it into very thin “ribbon-like” strips by rolling basil leaves tightly into a roll and then cutting it).
  3. Slice onions and crush garlic with ginger.
  4. Sauté onions in oil until translucent, then add garlic and ginger. Saute for a couple of seconds so garlic doesn't burn.
  5. Add chicken strips and stir fry until no longer pink.
  6. Add curry powder.
  7. Give a quick stir.
  8. Add coconut milk. Let simmer for 5 minutes then add spices to taste. If needed add a dash of sugar.
  9. Add the basil last. I added it too early and it made the dish a little bitter so I added some water and a bit of sugar.
  10. Garnish with some more basil (I can’t seem to get enough of the stuff since I got my basil plant. I put it on everything basically). Basmati rice goes great with this.