Spicy Chicken Curry with Basil

Main Dishes | Indian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Be careful, this curry is very spicy. You can make it less spicy by reducing the amount of curry paste.

Ingredients

Safflower Oil - 3 tablespoons
Black Bean Paste - 3 tablespoons
Coconut Milk - 2 fl oz
Skin-On Chicken Breasts - 15.9 oz
Brown Sugar - 3 tablespoons
Fish Oil - 3 tablespoons
Mild Chili Spice - 1 piece
Fresh basil leaves - 1 bunch
Jasmine Rice - 1 cup

Step by Step guide

Step 1

Cook the rice: for one cup of rice, use one and a half cups of water, add a little salt, and cover tightly (if the lid has a hole, plug it). Cook on low heat, avoiding opening the lid if possible. The rice will be ready in about 20 minutes — you will know it's done when the water has completely evaporated and the rice is fluffy.

Step 2

While the rice is cooking, heat a pan, pour in the oil in a large skillet. Stir in the curry paste. Mix thoroughly with the oil.

Step 3

Then add finely chopped pieces of chicken to the curry paste and sauté for a couple of minutes.

Step 4

Add coconut milk, sugar, fish sauce, and finely chopped (be sure to remove the seeds) chili peppers to the chicken. Simmer for 5 minutes, stirring constantly. Before finishing, add the basil leaves.