Basil, Lime Chicken Curry

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

To vary it try different varieties of basil. Thai basil retains its flavour really well when cooked.

Ingredients

1 Chicken Breast
160ml Coconut Milk
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1/2 Tbsp Fresh Ginger, Grated
1 Tbsp Olive Oil
1/4 Tsp Turmeric
1/4 Tsp Black Pepper
1/4 Tsp Sea Salt
1/4 Tsp Cumin
1/4 Tsp Ground Coriander
1/8 Tsp Ground Cardamom
1/8 Tsp Ground Cinnamon
1/8 Tsp Ground Cloves

To Serve

5 Fresh Basil Leaves, Torn
1/2 Tbsp Lime Juice

Method

1. Heat Olive Oil in a pot and when hot add Onion, Ginger and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Spices and stir together, then add Chicken, stir and cook for 5 minutes.

3. Add Coconut Milk and stir, bring to boil and then reduce to a simmer and cook uncovered for 20 minutes, bring to a boil for the final 5 minutes to thicken Sauce. Add Lime Juice and Basil just before serving.

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