One of my favorite things about this recipe is that it’s truly curry for everyone. A beginners curry for lack of a better way to put it. Flavorful comfort food without the indigestion. I have been sharing this recipe with clients for years and again, the feedback is that it’s always a hit. It’s kid approved too- all 4 my kids love it and I’ve got a picky eater or two (that are currently a work in progress). It’s best served over rice. It’s good with quinoa too. Sometimes when I feel like a kitchen overachiever I make homemade naan with it (I will link the recipe soon- reach out if you want it before it’s posted).

Basil Chicken with Coconut Curry Sauce

Serves 4-5. Doubles easily.

For the Chicken marinade

3 boneless skinless chicken breasts, chopped into bite size chunks

1 tablespoon extra virgin olive oil
1 tablespoon yellow curry powder (Trader Joes is my favorite- I usually add extra but I like the flavor a little stronger- start with 1 Tablespoon and add more later)
1 teaspoon salt, plus extra to taste

1 teaspoon dried basil
1/2 teaspoon pepper
1 medium red onion, chopped (any variety will do but the red adds a nice flavor)

For the remainder of the recipe-

1 large colored bell pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 14 ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
2 teaspoons grated fresh ginger
1/2 cup finely chopped fresh basil

*Serve over hot brown or white rice
Directions

1) Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1 teaspoon salt, pepper. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

2)If rice is not made ahead, get the rice going and then start on the chicken.

3) Heat 2 tablespoons in a large nonstick frying pan, stir in onion, basil, garlic and peppers over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.

4) Whisk coconut milk and cornstarch together until smooth.

5) Slowly add the coconut milk to the skillet whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger and fresh basil. Cook and stir for another minute. Taste, add more salt, pepper and even curry powder if needed. Let curry simmer on low for 20 minutes, stirring occasionally.