Ingredients
1½lbschicken breasts,(4 pieces), boneless, skinless
½tspkosher salt
¼tspblack pepper
2tbspcanola oil,divided
1red onion,chopped
1jalapeno,de-veined, de-seeded, chopped
4garlic cloves,minced
1tspfresh ginger,grated
3tbspfresh basil,minced
13.5ozcoconut milk,(1 can)
1tbspcornstarch
1tbspcurry powder
cilantro,for garnish, optional
Preparation
Season the chicken breasts with salt and pepper.
In a large cast-iron skillet, add 1 tablespoon of canola oil on medium-high heat, and sear the chicken for 3 to 5 minutes on each side until almost cooked through.
Remove the chicken from the pan and add in the red onion and jalapenos, along with the second tablespoon of canola oil.
Cook on medium-high for about 2 to 3 minutes until slightly caramelized, and the chicken bits from the bottom of the pan have mixed in well with them. Add in the garlic, ginger, basil, and cook for 30 seconds more.
Add in the coconut milk, cornstarch and curry powder and whisk together quickly.*
Add the chicken back in and cook for an additional 5 to 7 minutes or until the sauce is thick and the chicken is cooked all the way through.
Garnish with cilantro, if desired. Enjoy!
