Basil Chicken Coconut Curry

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• A small pinch of ground cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon cayenne, or more to taste
• 1/2 teaspoon turmeric
• 1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
• 1 large onion, sliced root to tip
• 5 cloves garlic, minced
• 1 Tbsp finely chopped fresh ginger
• 1-2 jalapeño peppers, seeded and minced
• 2 Tbsp canola oil, rice bran oil or ghee
• 1 14-oz can coconut milk
• 1 Tbsp lime juice, or to taste
• 12-20 fresh basil leaves, torn roughly
• Hot cooked rice for serving

Directions

1. Combine the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric in a small bowl, then put the mixture aside.
2. Heat the oil in a wok or deep sauté pan over high heat. As soon as you see it start to smoke, add the onions and jalapeños, tossing them so they’re coated with oil. Let the vegetables sear for 3 minutes, stirring just enough to prevent burning while still giving the onions time to brown.
3. Add the ginger, garlic and spice mixture, then toss everything together and cook for 1 minute.
4. Pour in the coconut milk and add the chicken. Stir so the chicken pieces are covered in the coconut milk, then bring everything to a simmer. Lower the heat, cover the pan and cook for 20 minutes.
5. Once the chicken is tender, take the pan off the heat and stir in the basil and lime juice. Add more lime juice and salt to taste, then serve over rice.