1 tsp. each: turmeric, cumin, garlic powder
1/2 tsp. each: coarse salt and cinnamon
1 lb. chicken breast, cut into 1-inch cubes
2 (13.5 oz) cans coconut milk
1 tbs. fresh ginger root, roughly chopped
3 cloves garlic, roughly chopped
4 c. basil leaves
pinch of salt
2 carrots, diced
1 c. uncooked brown rice
in a small cup, combine the turmeric, cumin, garlic powder, salt and cinnamon. sprinkle the chicken all over and squeeze half of one of the lives over it. marinate as long as you want.
in a food processor, combine 1 can of coconut milk, juice from one lime, ginger, garlic, basil, and a pinch of salt. puree until nice and smooth. taste it. add more salt or lime if needed.
heat a tbsp. olive oil in a large saute pan. add the carrots and saute for about 5 minutes. add the chicken and sear on both sides, until you see a little color and the chicken is cooked through. add the coconut basil sauce and let simmer for about 10 minutes.
in the meantime, combine the rice and remaining can of coconut milk in a rice cooker and cook.
taste the chicken in its sauce. if it needs more salt or lime, add and cook a little longer.
serve chicken over rice and garnish with more basil and lime wedges.
*original recipe from bevcooks.com