Chicken and Coconut Curry

Add more spice to your liking

This meal is simple to prepare and doesn’t take too long to cook. It was inspired by Madhur Jaffrey’s Kerala-style Chicken Curry in Curry Easy. Serve it with jasmine rice or naan.

Chicken and Coconut Curry

• 2 chicken breasts, skinned and deboned
• 3 tbsp olive oil
• 3/4 tsp whole cumin seeds
• 1/2 tsp coriander seeds
• 1/2 medium onion, diced
• 2 tsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 3 chiles, sliced thin
• 1 tbsp paprika
• 1 tsp salt
• black pepper to taste
• 2 cups chicken broth
• 1 14.5 ounce can coconut milk
• 10 basil leaves, torn

Cut chicken in 1/2- to 1-inch chunks. Set aside. In a large skillet or saute pan, heat oil over medium heat. Add cumin and coriander seeds and heat for 30 seconds. Add onions and allow to just brown, stirring often. Add ginger, garlic and peppers. Stir for another minute. Add chicken and let brown on each side. Add broth, salt, half the basil leaves, and paprika and bring to a simmer. Lower the heat and cook for 25 minutes covered. Remove the lid and allow about half the liquid to cook off. Add the coconut milk and cook until thick, another 10 minutes. Add the remaining basil leaves and black pepper to taste. Serve warm.