Basil Chicken Coconut Curry {DF, GF}

I love curries of just about any type.  Curry is also surprisingly versatile, especially when paired with chicken, which naturally lends itself to being flavored in just about any way imaginable!

Last week, I was feeling a bit uninspired, and happened upon a recipe for basil chicken with coconut curry sauce, which sounded delicious!  I saved it, thinking I would come back to it at some point.  That some point happened to  be that very evening!

While at the grocery store, I was perusing the vegetable and produce section and realized that asparagus season is upon us!  I don’t know about you, but for me, asparagus is just SOOO much more enjoyable during the spring months when it’s in season.  So I put a few bunches of it in my cart, and aha!  inspiration hit!  Why not bump up the vegetable factor in that basil chicken recipe and add some seasonal vegetables such as asparagus!  I also knew I had some frozen peas in the freezer at home, so I ran with the idea.

What a great decision it was!  This smelled DIVINE while simmering away and was oh so delicious and flavorful! It was pretty hard to sit there and let it simmer as my mouth was watering from the smell!  I nearly burned my tongue because I didn’t wait long enough to dig in after serving it up.

It’s actually pretty mild as far as things in the curry department go, so if you’re new to curry, give this a shot!  Even if you’re a curry aficionado, I guarantee you will love this!   It’s a curry that just about anyone could get on board with!

Basil Chicken

Basil Chicken Coconut Curry

Servings: 4          Total active time:  ~ 30 minutes

Ingredients:

  1. 1 lb chicken breast, cut into 1 inch cubes
  2. 1 medium yellow onion, diced
  3. 1 lb fresh asparagus, cut into 1 inch peices
  4. 1 C frozen peas
  5. 1 14oz can light coconut milk
  6. 5 cloves garlic, minced
  7. 1/8 – 1/4 t cayenne
  8. 1 1/2 T dried basil
  9. 1/2 t chili powder
  10. 1 t ground ginger
  11. 1 T curry powder
  12. Salt and pepper to taste
  13. 1 T cornstarch (gluten free)
  14. 2 T olive oil
  15. Fresh basil for serving
  16. 3 C riced cauliflower** or cooked white rice

Instructions:

  1. Combine chili powder, curry, cayenne, salt and pepper in a large bag or bowl.  Toss with chicken to coat and refrigerate for at least 1 hour.
  2. Heat 1 T olive oil over medium heat.  Cook onion, garlic, and dried basil for a few minutes until onion is soft and translucent.
  3. Add chicken, asparagus, and peas and continue to saute until chicken is cooked through.  Add about 1/2 of coconut milk.  Thoroughly mix remaining coconut milk with cornstarch and add to pan.
  4. Bring to a simmer and allow to thicken, about 10 minutes.
  5. Serve over cooked, riced cauliflower or rice, top with finely chopped basil, and enjoy!

**For the cauliflower rice, I used a bag of frozen riced cauliflower.  I heated a small amount of olive oil in a small saute pan over medium-high heat, added the frozen cauliflower, and sauted until it was heated through.  I lighted salted it and added a few grounds of fresh black pepper as well.

Nutrition info (including 1/4 of the riced cauliflower):

396 total cals, 36 g protein, 30 g carb, 16 g fat

Note:  CeceOnTheGo participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.  The products linked are products actually used when preparing this recipe

African Style Chicken Peanut Stew

I love traveling and trying out new restaurants and foods.  Awhile back, I had this wonderful peanut stew while in Madison, WI.

It combines many flavors I love, including curry, peanut sauce, and warm, African spices.

Lately, I’ve been loving soups with cinnamon in them – it just adds this extra layer of depth and warmth that’s so amazing this time of year – and I remembered that delicious peanut stew I’d had on that chilly night in Wisconsin so decided to attempt it myself.

While not exactly the same, this peanut stew definitely hit the spot and left me with a very full, happy stomach 🙂

Peanut Stew

African Chicken Peanut Stew

Serves:  4                Estimated Time:  ~45 min

Ingredients:

  1.   1 small yellow onion, diced
  2.   3 cloves garlic, minced
  3.   1 thumb size knob of fresh finger, peeled and minced
  4.   1 medium sweet potato, diced
  5.   3 C fresh spinach
  6.   1 red bell pepper, diced
  7.   1 serrano chile, seeded and diced
  8.   1 14.5 oz can fire roasted tomatoes
  9.   2 chicken breasts, approx. 1 lb, cubed
  10.   1 T coconut oil
  11.   1/3 C natural peanut butter (or other natural nut butter such as SunButter)
  12.   1 C light coconut milk
  13.   1 C reduced sodium chicken stock
  14.   1 T ground coriander
  15.   1 t cayenne pepper
  16.   1 T curry powder
  17.   1 T chili powder
  18.   1 cinnamon stick
  19.   Salt and freshly ground pepper to taste
  20.   Fresh cilantro and reduced sodium, dry roasted peanuts for garnish
  21.   1/4 C cooked basmati rice for serving, optional

Instructions:

  1. Heat the coconut oil in a large stock pot.  Add the onion and sweet potato and saute for a few minutes on medium-low heat.  Add the garlic and ginger and continue to saute for another 1-2 minutes.
  2. Add chicken and spices ( coriander, cayenne, chili powder, curry), and saute for another 5 minutes.
  3. Add canned tomatoes, chicken stock, coconut milk, nut butter, cinnamon stick, and diced serrano.  Stir to combine and reduce heat to low, cover, and let simmer 10-15 minutes.
  4. Add red bell pepper and spinach and allow to simmer another 5-10 minutes.
  5. Serve over rice, if desired, and top with fresh cilantro and roasted peanuts

Enjoy!

Estimated Nutrition Info:  546 total cal, 40 g carb, 43 g protein, 24 g fat (with rice)

 

Note:  CeceOnTheGo participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.  The products linked are products actually used when preparing this recipe.