Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice.

By vealam

Ingredients

• Basil Coconut Ginger-Lime Rice:
• 1 (14 ounce) can coconut milk
• 1 cup jasmine or basmati rice
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fresh basil, chopped
• 1 lime, juiced + zest
• Curry:
• 1 pound boneless, skinless chicken, diced (or 2-3 cups cooked chickpeas)*
• 2 bell peppers, chopped
• 1 zucchini, chopped
• 2 ears corn, kernels removed from the cob (or about 1 1/2-2 cups frozen corn)
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, grated or minced
• 2 tablespoons olive oil
• 2-3 tablespoon thai red curry paste (I used 3)
• 1 tablespoon spicy curry powder
• 1 (14 ounce) can coconut milk
• 1 tablespoon fish sauce
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• 1 mango, diced
• 1 jalapeño, seeded + diced
• 4 ounces goat cheese, crumbled
• fresh naan, for serving
• Naan:
• 4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1/4 cup hot water (but not boiling, just hot tap water)
• 3/4 teaspoonactive dry yeast
• 3/4 cup warm milk
• 1 cup greek yogurt
• melted butter for brushing (may use olive oil)
• fresh cilantro or other herbs for topping

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from halfbakedharvest.com

Preparation

Step 1

Naan:
In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
Add the four, baking soda and baking powder to a large mixing bowl.
When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

Rice:
Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and add the lime juice + zest and basil. Fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

Curry:
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
Add another tablespoon olive oil to the skillet. Add the red peppers and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.
To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
In a small bowl toss together the mango and jalapeño.
Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of goat cheese. Eat with Naan!

Note:
*To make this vegan swap 2 1/2 -3 cups cooked chickpeas for the chicken and leave the goat cheese off.