Ingredients:
1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon turmeric
1 can (14 oz) coconut milk
1 tablespoon soy sauce
2 tablespoons fish sauce (optional)
1 tablespoon brown sugar
1 cup fresh basil leaves, roughly chopped
Salt and pepper,
Instructions:
1. Heat oil in a large skillet or pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add the spices (curry powder, cumin, paprika, turmeric) and cook for 30 seconds to bloom the flavors.
4. Add chicken, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk, soy sauce, fish sauce (if using), and brown sugar. Stir well to combine.
6. Simmer uncovered for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through.
7. Stir in the fresh basil, cook for another minute, then remove from heat.
8. Serve over cooked rice, garnished with extra basil or a squeeze of lime if desired.
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