Basil Chicken Curry
Serves: 6
 
Ingredients
  • 1 sweet potato
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 5 cloves of garlic, peeled and minced
  • 2-3 chicken breasts, cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon chili powder
  • 1 (14 ounce) can light coconut milk
  • 1 tablespoon cornstarch
  • 3 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
  • 1 teaspoon ground dried ginger (or ¼ teaspoon grated fresh ginger)
  • 4 cups hot cooked rice (or quinoa-rice)
Instructions
  1. Peel the sweet potato, and chop it into 1-inch pieces. Place it in a small pot with an inch of water, bring the water to a boil, then cover and simmer for 10 minutes.
  2. Meanwhile, heat oil in a large, non-stick skillet over medium high heat, then add onion and sauté 3 minutes. Add garlic and sauté an additional minute, then stir in chicken, curry powder, salt, pepper, and chili powder. Cook, stirring occasionally, until chicken is no longer pink, about 5 minutes.
  3. Drain the sweet potatoes and add them to the skillet. Pour all but about 2 tablespoons of the coconut milk into the skillet, then stir cornstarch into the reserved coconut milk until combined. Add the cornstarch mixture to the skillet, stirring constantly, until slightly thickened. Stir in basil and ginger, simmer 1 more minute, then serve over hot rice.
Notes
You could substitute 1 pound of Yukon Gold potatoes for the sweet potato.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/basil-chicken-curry/