Basil Chicken in Coconut Curry Sauce
"Updated, from the recipe archive. Originally posted October 2006. One of the things I love about curries is that they are so varied and adaptable—from soupy to thick and creamy, from mild to fiery, in colors yellow, green, red, or brown. This is one of my favorites, a yellow curry in a coconut milk base, with chicken, onions, jalapeños, lime juices, and plenty of fresh basil. We use chicken thigh meat because its stronger flavor holds up well to all the spices. It comes together quickly, and makes for good leftovers too!..."
INGREDIENTS
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1 teaspoon salt
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1/2 teaspoon ground coriander
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1/2 teaspoon cumin
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A small pinch of ground cloves
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1/4 teaspoon cinnamon
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1/4 teaspoon ground cardamom
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1/2 teaspoon freshly ground black pepper
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1/4 to 1/2 teaspoon cayenne, or more to taste
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1/2 teaspoon turmeric
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1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
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1 large onion, sliced root to tip
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5 cloves garlic, minced
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1 Tbsp finely chopped fresh ginger
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1-2 jalapeño peppers, seeded and minced
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2 Tbsp canola oil, rice bran oil or Indian ghee
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1 14-oz can coconut milk
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1 Tbsp lime juice, or to taste
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12-20 fresh basil leaves, torn roughly
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Hot cooked rice for serving
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