Ingredients:
½ tsp cumin
½ tsp cinnamon
½ tsp ground cloves
½ tsp ground cardamom
½ tsp ground black pepper
½ tsp chili powder
½ tsp salt
¼ tsp ground turmeric
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
2 Tbsp olive oil, divided
¾ cup chopped onion
5 cloves garlic, minced
2 jalapeño peppers, minced
1 14 oz. can coconut milk
1 tsp Worcestershire sauce
⅓ cup fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger
2-3 cups cooked brown rice
Directions:
Mix all spices in a small bowl.
Coat chicken with spice mixture; let sit for 30 minutes.
Heat 1 Tbsp oil in a skillet; sauté onion and jalapeño for 3 mins. Add garlic; cook 1 min.
Remove veggies; add remaining oil and chicken. Cook until browned.
Return veggies to skillet; add coconut milk. Simmer until thick.
Stir in Worcestershire sauce, basil, and ginger. Cook 2 mins.
Serve over rice, garnish with basil.
Servings: 4