Basil Chicken in Coconut Curry Sauce

Basil Chicken Curry

Curry is a great way to shake up your traditional chicken dinners with spice, flavor, protein, and healthy fats. Serve it alone or with coconut lime rice, cucumber salad, or grainless rolls.


  • 4 organic, pasture-raised, skinless, boneless chicken breasts
  • 1/2 tsp Himalayan sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp chili powder
  • 1/4 tsp ground turmeric
  • 1 large red onion diced
  • 6 cloves garlic minced
  • 2 jalapeno peppers seeded and minced
  • 1 tbsp coconut oil
  • 2 cups organic, full fat coconut milk
  • 2 tsp arrowroot flour
  • 3 tbsp fresh basil
  • 1 tbsp chopped ginger root


  • Rinse chicken and pat dry. Cut into 1-inch pieces and place in medium bowl.
  • In a small bowl, stir together all spices. Sprinkle over chicken pieces, toss to coat well. Cover and let stand at room temperature for 30 minutes or in fridge up to 2 hours.
  • Add half of the chicken to skillet. Cook and stir for 3 minutes or until cooked through. Remove chicken and add remaining half; cook through. Remove from skillet.
  • Combine coconut milk with arrowroot and carefully add to skillet. Cook and stir over medium-high heat until thick and bubbly. Add chicken mixture, whole basil leaves, and ginger root. Cook 2 minutes more to heat through.
  • Serve over wild rice (Core Plan only) and garnish with red onion wedges and basil.