Prep time: 15 minutes
Cook time: 25 minutes
Yield: Serves 4
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
A small pinch of ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne, or more to taste
1/2 teaspoon turmeric
1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
1 large onion, sliced root to tip
5 cloves garlic, minced
1 Tbsp finely chopped fresh ginger
1-2 jalapeño peppers, seeded and minced
2 Tbsp canola oil, rice bran oil or Indian ghee
1 14-oz can coconut milk
1 Tbsp lime juice, or to taste
12-20 fresh basil leaves, torn roughly
Hot cooked rice for serving
1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.
2 In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.
3 Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute. Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.
4 When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.