Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (13.5 oz) coconut milk
- 1 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili flakes (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Marinate chicken with garlic, ginger, spices, salt, and pepper for at least 15 minutes.
- Sauté the marinated chicken in olive oil for 5-7 minutes on each side until golden brown and cooked through.
- Add coconut milk to the skillet and let it simmer for about 5 minutes.
- Incorporate chopped basil and cook for an additional 2-3 minutes until wilted.
- Finish by drizzling lime juice over the chicken before serving.
Notes
- Adjust red chili flakes to your heat preference.
- Serve with rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg