A flavorful gluten-free basil chicken curry made with aromatic spices and creamy coconut milk, served over fragrant coconut ginger-lime rice.
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 red bell pepper, sliced. 1 can 14 ounces coconut milk. 2 tablespoons gluten-free soy sauce. 2 tablespoons curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh basil leaves, chopped, for garnish.
Instructions: Warm up the olive oil in a big pan over medium-low heat. Dice the onion, mince the garlic, and grate the ginger. Cook the onions until they are soft and clear. Put chicken pieces in the pan. Make sure the chicken is browned all over. Add the coconut milk, curry powder, turmeric, cumin, paprika, and sliced bell pepper. Mix well. Add pepper and salt to taste. Leave the lid off and let it simmer for 15 to 20 minutes, or until the chicken is done and the sauce has thickened. Before serving, sprinkle with chopped fresh basil leaves. Put it on top of hot coconut ginger lime rice.
Prep Time: 15 minutes
Cook Time: 25 minutes
Culinary Charms
