Ingredients
For the Chicken 🐔
- 1 ½ lbs chicken thighs or breasts, cut into bite-sized pieces 🍗
- 1 tbsp olive oil 🫒
- 1 small onion, diced 🧅
- 3 cloves garlic, minced 🧄
- 1 tbsp fresh ginger, grated 🫚
- 1 tsp cumin 🌿
- 1 tsp turmeric ✨
- ½ tsp paprika 🌶️
- ½ tsp coriander 🍃
- ½ tsp red pepper flakes (optional, for heat) 🔥
For the Sauce 🍜
- 1 can (13.5 oz) coconut milk 🥥
- 1 tbsp soy sauce (or tamari for gluten-free) 🍶
- 1 tsp honey or maple syrup 🍯
- Juice of ½ lime 🍋
- ½ cup fresh basil leaves, chopped 🌿
Execution
Sear the Chicken:
Heat olive oil 🫒 in a large skillet over medium-high heat.
Add the chicken 🐔 and season with salt. Cook until lightly golden (about 4-5 minutes) and set aside.
Build the Flavor:
In the same pan, sauté the onion 🧅 until soft.
Add garlic 🧄 and ginger 🫚, cooking for another minute.
Stir in cumin, turmeric, paprika, coriander, and red pepper flakes 🌶️, letting them toast for 30 seconds to release their aroma.
Make the Sauce:
Pour in the coconut milk 🥥, soy sauce 🍶, and honey 🍯, stirring to combine.
Return the chicken 🐔 to the pan and simmer for 10 minutes, until the sauce thickens slightly.
Finish with Basil & Lime:
Stir in the fresh basil 🌿 and lime juice 🍋, letting the flavors meld for another minute.
Serve & Enjoy:
Spoon the chicken and sauce 🍜 over a bed of fluffy rice 🍚.
Garnish with extra basil leaves 🌱 and lime wedges 🍋 for freshness.
Additional tips
- For extra richness, add a splash of coconut cream 🥥 at the end or serve with a side of naan bread! 🍞
